SPECIAL ONES
A clear message coming from the tomato sector is that higher quality is essential, with a strong focus on origin, processing methods and consistency. Across the board, chefs and operators are becoming more selective, seeking flavour and performance in professional kitchens.
“There is also growing interest in differentiated products, such as specific varieties and formats tailored to pizza, pasta and modern Italian cuisine,” said Danilo Bruno, MD at Mammafiore UK. “Overall, the market is moving away from commodity towards premium and more specialised offerings.
“The popularity of tomatoes in the UK has been remarkable, especially within the pizza and casual dining segments. Operators are aware that quality has a direct impact on the final dish, particularly for pizza. As a result, we are seeing a willingness to invest more in better products, as long as they deliver consistency and ease of use. At the same time there is pressure on pricing, with a need to balance quality and cost efficiency.”
Everyone is aware of the geopolitical obstacles our industries are facing, with additional pressure on the supply chain, particularly in terms of energy costs, transportation and raw material availability. This has inevitably impacted pricing and planning across the sector – but Bruno is still optimistic for the future.
“The relationship between Italy and the UK remains strong, with the demand for authenticity and provenance growing. The challenge for companies like ours is to maintain stability, ensure supply continuity and manage costs without compromising on standards.”
DIRECT RELATIONSHIPS
The weather is always unpredictable – having a massive impact on the tomato sector.
“In recent years, working with tomatoes has become less straightforward than before,” said Mammafiore food specialist, Antonio Delli Franci. “The climate has changed: very hot summers, periods of drought, followed by sudden and intense rainfall. This naturally affects both quantity and quality.
“That said, areas like the Agro Nocerino-Sarnese remain exceptionally strong due to their natural balance – but there is concern around water management and continuity. In the future, it will become increasingly important to work effectively in the fields and maintain a direct relationship with those who cultivate the tomatoes.”
Ultimately, it’s the versatility that makes it such a key ingredient.
“Tomatoes today are far more prominent,” continued Delli Franci. “They are no longer just a base but something that can truly transform a dish. This is evident in pizza and general cuisine: there is greater attention to the type of tomato, how it is processed and whether it should be used raw or cooked. A peeled tomato, passata or cherry are no longer interchangeable; each has a specific role. This represents a significant shift in mindset.”
Mammafiore’s approach is simple, starting with an excellent product.
“We work with tomatoes from the Agro Nocerino, which already offer an exceptionally high standard, and we strive to preserve that quality even after processing. Our range is designed for those who work daily: the products must be good but also consistent and reliable. For example, our peeled tomatoes are the most direct product we offer, as they are the fruit in its purest form, allowing you to control the final result.
“The relationship with producers is built over time, working together season after season. It is more about trust and continuity than volume. And the key is minimum intervention.
“For instance, with peeled tomatoes I always recommend passing them through a vegetable mill rather than blending, so they do not oxidise and better retain colour and structure. Just a pinch of salt is enough. Ultimately, this is the key: start with an excellent tomato and respect it,” concluded Delli Franci.