Rega Fine Tomato Pulp 3x4000 g: the Red Base for Professional Kitchens
Rega fine tomato pulp is made exclusively from 100% Italian tomatoes, finely chopped and packed with tomato juice in lithographed 4000 g tins, supplied in cases of 3 tins (12 kg in total). Produced by Agriconserve Rega in Striano (Naples), in the heart of the Agro Nocerino-Sarnese, it delivers 35 kcal, 2 g of fibre and only 0.10 g of salt per 100 g: a clean, ready-to-use red base for pizzerias, restaurants and catering kitchens.
What Is Fine Tomato Pulp
Fine tomato pulp (polpa fine) is made from ripe tomatoes chopped into very small pieces and preserved in their own juice, with no concentrate, no added water and no flavourings. Compared with whole peeled tomatoes it needs no crushing or blending: it spreads evenly straight from the tin, keeping the fresh flavour, natural sweetness and bright red colour of just-harvested tomatoes.
The Producer: Agriconserve Rega, Striano (Naples)
The Rega family has been working tomatoes since 1965, when founder Luigi Rega started the business in the Agro Nocerino-Sarnese, one of Italy's most renowned tomato-growing areas. Today Agriconserve Rega is an agricultural cooperative that controls the entire supply chain from sowing to processing, has been a member of the San Marzano DOP tomato consortium since 1998, is an approved supplier of the AVPN (Associazione Verace Pizza Napoletana) and exports under the Rega, Strianese and Zia Rosa brands to more than 40 countries.
Organoleptic Characteristics
The texture is fine, dense and homogeneous, with small tomato pieces suspended in a velvety juice. The flavour is fresh and naturally sweet, with the balanced acidity typical of tomatoes grown in the fertile plain between Vesuvius and the Sarno river. The colour is an intense, uniform red that stays vivid even after baking at high temperatures.
Professional Uses in the Kitchen
On Neapolitan-style pizza, spread 80-100 g per 33 cm disc directly from the tin, with no blending required. For pizza al taglio, dress the tray and bake following your usual two-step schedule to preserve freshness. As an express sauce, simmer briefly with extra virgin olive oil, garlic and basil for pasta, parmigiana and lasagne. In long-cooked ragù and casseroles the fine pulp binds quickly and reduces evenly. One 4000 g tin dresses approximately 40-50 round pizzas.
Pairings According to the Neapolitan Canon
The AVPN tradition pairs the red tomato base with type 00 pizza flour, fior di latte, dried oregano, garlic and extra virgin olive oil: the Marinara uses only tomato, garlic, oregano and oil, while the Margherita adds fior di latte and fresh basil, baked at 430-485 °C for 60-90 seconds in a wood-fired oven. The same base works for focaccia, bruschetta toppings and Mediterranean fish dishes.
Storage and Shelf Life
Store the closed tin in a cool, dry place away from heat sources and direct light. After opening, transfer the unused pulp to a food-grade container, refrigerate at 4 °C and use within 2 days. The lithographed Fe40 tin is fully recyclable with metal waste.
Distribution and Logistics in Switzerland
B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution with the LAPA fleet over Zurich, Winterthur, Uster, Aargau, Schaffhausen, St. Gallen, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and Graubünden (Chur, Davos) shipping within 24-48 hours with partner couriers such as Swiss Post, Planzer and Galliker. Ambient product with no cold chain required, ideal for stock orders in full cartons.
Who It Is For
Designed for pizzerias, Italian restaurants, trattorias, hotels, delicatessens, catering services, company canteens and Italian grocery stores looking for a consistent, 100% Italian red base in a professional 4 kg format, as well as private customers who cook Italian at home and want the same quality used by professional chefs.
