La Russolillo
Preserved Tradition
A FAMILY TRADITION
In 2008, Antonio Russolillo founded "La Russolillo". The idea was born from the requirement to place artisanal preserves on the market, which for the past twenty years had enjoyed the esteem of family and friends of his father Salvatore, who in the late 80s began to produce, with the traditional artisanal method, tomato preserves.
Thanks to the unique flavor and smell of this tomato sauce, the demand for the product has been increasing, among acquaintances and small neighboring mart.
From here comes the life of his son Antonio, founding the current "La Russolillo" (using the same line of handicraft production of his father, faithful as it was to the traditions of the past.
All this allows the processing of small quantities of product, but with an excellent result in terms of quality so as to be able to insert in the market of industrial preserves, artisanal preserves that rediscover the flavors of the past to the consumer.
Our strengths
Natural and Organic Products
Products without citric acid
Homemade production process
A FAMILY TRADITION
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In 2008, Antonio Russolillo founded "La Russolillo". The idea was born from the requirement to place artisanal preserves on the market, which for the past twenty years had enjoyed the esteem of family and friends of his father Salvatore, who in the late 80s began to produce, with the traditional artisanal method, tomato preserves.
Thanks to the unique flavor and smell of this tomato sauce, the demand for the product has been increasing, among acquaintances and small neighboring mart.
From here comes the life of his son Antonio, founding the current "La Russolillo" (using the same line of handicraft production of his father, faithful as it was to the traditions of the past.
All this allows the processing of small quantities of product, but with an excellent result in terms of quality so as to be able to insert in the market of industrial preserves, artisanal preserves that rediscover the flavors of the past to the consumer.
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THE PRODUCTION PROCESS
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The production process has remained faithful to the type of homemade production, as it was tradition until a few years ago in almost all the families of Campania, such as the scalding of tomatoes and pasteurization of the finished product in a bain-marie (thermal process much more delicate of industrial ones that allows us to better preserve the organoleptic properties).
The hand-picked tomato harvest, careful selection in the company and storage times of no more than 24 hours also allow us to avoid the use of citric acid, the main reason for the difference in taste between our products and the industrial ones ( citric acid is
also the cause of heartburn that many warn with the use of industrial tomato preserves and no longer with our products).
After 30 years of experience and 10 years since the founding of the brand, La Russolillo today boasts a fairly automated production line, able to combine efficiency and respect for the principles of artisanal production and this allows us to face large domestic and foreign sales channels. , also thanks to the fact that it offers a basket of Italian excellences, including organic ones (oc Bioagricert since 2015), that accompany the consumer from appetizers, pasta and seasonings.
READ LESS
Our strengths
Natural and Organic Products
Products without citric acid
Homemade production process
WHAT THEY SAY ABOUT US
WHAT THEY SAY ABOUT US
THE PRODUCTION PROCESS
The production process has remained faithful to the type of homemade production, as it was tradition until a few years ago in almost all the families of Campania, such as the scalding of tomatoes and pasteurization of the finished product in a bain-marie (thermal process much more delicate of industrial ones that allows us to better preserve the organoleptic properties).
The hand-picked tomato harvest, careful selection in the company and storage times of no more than 24 hours also allow us to avoid the use of citric acid, the main reason for the difference in taste between our products and the industrial ones ( citric acid is
also the cause of heartburn that many warn with the use of industrial tomato preserves and no longer with our products).
After 30 years of experience and 10 years since the founding of the brand, La Russolillo today boasts a fairly automated production line, able to combine efficiency and respect for the principles of artisanal production and this allows us to face large domestic and foreign sales channels. , also thanks to the fact that it offers a basket of Italian excellences, including organic ones (oc Bioagricert since 2015), that accompany the consumer from appetizers, pasta and seasonings.
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