Basilicata is famous for its red peppers, which are slow cooked in a balanced sweet and acidic tomato passata to create a smoky rich sauce ideal to serve on fettuccine and wide pasta such as pappardelle. The farm's vine-ripe tomatoes are picked at the perfect point of ripeness and consistency to ensure unequaled color and flavor. The tomatoes are blanched for a few seconds to remove the peel, passed through a mill, sieved and then set on colanders to drain in order to achieve the right consistency.