The excellence of Italian tomatoes since 1899

Giovanni Mutti (1805–1894) was a farmer ahead of his time. He used the sidereal system, which considers the influence of the sun and moon on plant cultivation and is still used in organic farming today. After many experiments, Giovanni innovated by applying the crop rotation technique. This allowed the soil to replenish its nutrients while reducing the need for natural and chemical fertilisers. Crop rotation remains an essential practice in farming today, demonstrating that traditional farming methods are still the secret behind the best tomatoes.

Giovanni’s nephews, brothers Marcellino (1862–1941) and Callisto Mutti (1870–1936), founded the Fratelli Mutti company as the family’s farming tradition began shifting towards manufacturing. At this point, the tomatoes were still processed using artisanal methods.

Marcellino’s son Ugo Mutti (1893–1980) designed a process that would transform the family’s farming business. He suggested to his father opening a small factory to produce tomato extract using the newly refined sous-vide cooking technique, which involves vacuum-sealing food and cooking it in a temperature-controlled water bath. The result was a canned tomato extract called “conserva nera”, sold under the Mutti brand name, which was a forerunner of modern tomato concentrate.

In the same year as the major international exhibition held to celebrate 50 years of Italian unity, Marcellino Mutti registered the young company’s trademark, which today still features two lions guarding the first quality award won by the company. As illiteracy was widespread in Italy at the time, it was essential for food companies to make their products stand out with strong, simple images. The Mutti family knew they had a hit on their hands as housewives increasingly asked for “the concentrate with the two lions”.

Mutti’s reputation as a producer of high quality products grew, and it began to win various prestigious awards. In 1914 Mutti won the Gran Croce award, which was accompanied by an entry into the pages of Italy’s Golden Book of Labour Awards. Mutti tomato extract was recognized as one of the symbols of Italian gastronomic excellence. Since then, Mutti has won countless accolades for the quality of its products.

Tomato concentrate has come a long way from its humble origins. Originally, concentrate was cooked in large saucepans for hours and then dried in the sun. Following the invention of sous-vide cooking, double concentrate was introduced, followed by triple concentrate in 1938. Packaging also changed significantly, with large boxes replaced by small packs for home use. The new products enjoyed great success, as people could now enjoy their favourite tomato dishes all year round. It was through tomato concentrate that Mutti first found its way into Italian kitchens.

Mutti received the prestigious Palme d’Or at the Universal Exposition in Paris. It was the company’s first major international recognition and a proud moment that inspired its continued pursuit of excellence with the same passion and dedication.

These days food sold in aluminum tubes is hardly surprising, but not many people know that the idea actually originated with Mutti. This revolutionary idea was presented by Ugo during a family meeting. Once people overcame their initial surprise, they were won over by the practicality of the tube. The added benefit was that because the concentrate had only minimal contact with air, it had a longer conservation date. What’s more, the cap worked as a useful thimble for housewives. The legendary thimble tube was born.

As the 1970s began, Ugo Mutti set himself the ambitious goal of creating a fresh product with a lower liquid content than peeled tomatoes. Following several attempts and the introduction of the cold-processing method, which was innovative at the time, Mutti’s legendary Finely Chopped Tomatoes were created. Today, Polpa remains Mutti’s single most important product and is loved by millions of people around the world for its fresh taste and quality.

As soon as it was technologically feasible, Mutti started to use glass to showcase their products’ color and consistency to reassure our customers about the high quality of the contents. A range of bottled Polpa was born. This was a continuation of the impact Marcello Mutti had on the company since 1965. His contribution was critical for Mutti’s expansion in the Italian market.

Francesco Mutti became the company’s CEO and continued the family tradition of innovation by introducing new ideas to bring out the full potential of the tomato. Under his leadership, the company underwent a transformation, including the creation of a new research and development unit. While other tomato brands competed solely on price, Mutti began investing in quality and building consumer trust through these improvements. By paying farmers more and introducing a programme of continuous improvement, Mutti became known around the world for its high-quality, authentic Italian tomatoes.

Mutti believes in paying more for a better quality product. To encourage farmers to keep improving every stage of production, Francesco Mutti introduced an award recognising those who achieved the best results in their tomato fields, producing fruit with excellent sensory and nutritional characteristics. The Pomodorino d’Oro quality award celebrates the bond between people and nature and reflects Mutti’s commitment to continuous improvement. This commitment benefits the company, its farmers, its community and its consumers.

Through a partnership with WWF Italy, Mutti launched a research project to measure the carbon and mainly the water footprint in tomato production. It was quickly understood that if Mutti could reduce water use in its factories, it could also be done in the fields. Following this insight, Mutti started talking with its farmers to identify the critical steps needed to protect the environment while not compromising tomato quality.

The Alta Valle del Sele is a unique valley in Southern Italy where tomatoes are a part of practically every meal. At its new state-of-the-art factory in Fiordagosto, Mutti has brought all its know-how and experience to showcase the tomatoes which are integral to this part of the country.

Mutti launched a range of tomato sauces that combine freshly processed tomatoes with a dash of tomato concentrate to enhance the flavour. Other high-quality ingredients are then added to create a variety of flavours for customers to enjoy.

Mutti expanded its range with Regional Passata and Tomato Pestos, offering new ways to enjoy the authentic taste of tomatoes. The Regional Passata collection celebrates the distinctive character of Italy’s finest growing regions, while Mutti’s Tomato Pestos offer a fresh interpretation of a classic recipe, with tomatoes at the heart of every jar.

Mutti introduced Passata Sul Campo, made using the innovative Instafactory system. This brings mobile processing directly to the fields to preserve the freshness, quality and flavour of freshly harvested tomatoes.

Mutti broadened its product portfolio with the launch of its 100% Plant-Based Ragù and its first range of chilled soups, bringing the quality and authentic taste of Mutti tomatoes to new occasions and evolving consumer needs.

Mutti expanded its environmental strategy into a comprehensive ESG strategy, integrating environmental, social and governance commitments, and published its first sustainability report. The company also opened Quisimangia, its new corporate restaurant, reinforcing its focus on employee wellbeing.

Mutti gave its pasta sauce range a modern new identity with the introduction of the iconic Lion Jar, designed to enhance shelf presence while celebrating the brand’s heritage and premium quality.