From June to September a steady stream of tomatoes are picked in the fields surrounding the San Cesareo farmhouse near Fano and taken to the old stable building which has been transformed into a bright white kitchen. There the tomatoes are washed, plunged into boiling water, drained to get rid of their watery juices and put through a metre-wide mill to separate the skins from the passata, a thick, dense sauce that contains 2.5kg of tomatoes in every 500ml bottle. After bottling with a big plastic jug it is ready to go; the whole process from picking to pasteurisation taking rarely over an hour. Made by Sabina Pesce and Michele Nardini in Le Marche
This passata is really thick and needs a lot of liquid adding during cooking as it's very concentrated but it also means you can spread it straight onto a pizza base.