Italian Whole Peeled Tomatoes 6 × 2.5 kg — Strianese (Agriconserve Rega)

Italian whole peeled tomatoes by Strianese, the historic brand of Agriconserve Rega SRL of Striano (Naples), are the reference Neapolitan-pizza tomato sourced and stocked by LAPA in Switzerland. Whole tomatoes harvested at full ripeness in the Agro Sarnese-Nocerino — the volcanic plain at the foot of Mount Vesuvius — steam-peeled and packed in their own juice with no preservatives and no added citric acid. Professional case of 6 easy-open cans of 2.5 kg (net 2.5 kg / drained 1.5 kg). EAN 8003716001042. Producer is an official AVPN supplier.

What makes Strianese the Neapolitan-pizza tomato

Strianese is the historic brand of Agriconserve Rega, the cannery founded by Luigi Rega in 1965 and structured as a company in 1987 by the Rega family. The tomatoes come from the Agro Sarnese-Nocerino, a small plain spanning the provinces of Naples and Salerno on the slopes of Vesuvius: volcanic soils rich in potassium and trace minerals, a microclimate with strong day-night temperature swings, and an irrigation tradition that ripens the long Roma-type tomato slowly and concentrates its natural sugars. This is the same growing area that produces the San Marzano DOP — although this specific SKU is not the DOP version but the more accessible “pomodoro lungo” in 2.5 kg professional format.

The producer: Agriconserve Rega — Striano (NA)

Agriconserve Rega SRL operates from Via Foce 242 in Striano, processing around 500,000 quintals of fresh tomato per year exclusively from the surrounding fields. The plant runs three commercial lines — Strianese (historic premium), Rega (in-house brand) and Zia Rosa — and is an official supplier listed by the AVPN, the Associazione Verace Pizza Napoletana, the international guarantor of authentic Neapolitan pizza. The supply chain is fully Italian, from agronomy to the can.

How the tomato is processed

Tomatoes are harvested when fully red, washed and sorted, then peeled by short bursts of steam — a technique that removes the skin without damaging the pulp. They are placed whole into the can with their own filtered juice; no salt, no preservatives and no added citric acid. The can is sealed and pasteurised so the product is shelf-stable at room temperature for 36 months from production. After opening it must be transferred to a sealed food-grade container, kept at +4 °C and consumed within 48 hours.

Specifications you should know

• Net weight per can: 2.5 kg (88 oz)
• Drained weight per can: 1.5 kg (52 oz)
• Case format: 6 cans of 2.5 kg = 15 kg net per case (9 kg drained)
• Pack: easy-open metal can, shrink-wrapped tray of 6
• Energy: 167 kJ / 40 kcal per 100 g
• Macros per 100 g: fat 1 g (saturates 0 g); carbohydrates 6 g (sugars 5 g); fibre 2 g; protein 1 g; salt 0.10 g
• Ingredients: whole peeled tomatoes, tomato juice. Nothing else.
• Allergens (Reg. EU 1169/2011): none
• Customs code (HS): 2002.10.10
• Country of origin: Italy

Uses in the professional kitchen

• Neapolitan pizza marinara or pizza topping: crush by hand or with a fork, add a pinch of salt and a thread of extra-virgin olive oil. Do not blend — the chunky texture is the whole point.
• Quick tomato sauce (“napoletana”): 1 can per 1 kg of pasta, gentle simmer 12-15 minutes with garlic, olive oil and fresh basil.
• Slow-cooked ragu base: blend the can, fold into the meat soffritto and simmer at low heat for 2-3 hours.
• Marinara, puttanesca, arrabbiata: use whole peeled tomatoes as the base, breaking them in the pan with a wooden spoon while reducing.
• Gratins, baked pasta, parmigiana: distribute crushed pelati between the layers; the can’s natural juice keeps the dish moist during baking.

Strianese vs San Marzano DOP — a practical note

The Strianese 6×2.5 kg “pomodoro lungo” in this listing is the workhorse industrial-size pelato of the producer: same Sarnese-Nocerino origin and same factory as the San Marzano DOP, but a different selection of long-type tomatoes and a more accessible price-per-kilo. For tasting-menu pizzerias and traditional Neapolitan STG kitchens that need the DOP certification on the menu, see the separate San Marzano DOP listing in the catalogue.

Storage and LAPA delivery

The cans are shelf-stable: store in a cool, dry place (max 20 °C) away from direct sunlight and strong odours. Cumulative best-before is around 36 months from production; LAPA rotates the stock FIFO from the dry warehouse in Embrach (ZH). Once opened, transfer the unused tomatoes into a sealed food-grade container, refrigerate at +4 °C and consume within 48 hours. Refrigerated and ambient deliveries across Switzerland in 24-48 hours.

Who is this product for

Neapolitan pizzerias (contemporary and traditional schools), pizza-al-taglio shops, Italian restaurants with a tomato-based menu, gelaterie with tomato sorbet, school and workplace canteens, traiteurs, hotels with breakfast and lunch service, professional cooking schools. For pizzerias that need the official San Marzano DOP for menu claims, switch to the Strianese San Marzano DOP listing. For a more economical base for stews and gratins where flavour intensity is less critical, see the alternative crushed-pulp products in the catalogue.