La Bella Romana™ Italian Style Canned Tomato Products

The Famous San Marzano Tomato

Canned TomatoesThe San Marzano tomato is Italy's most famous plum tomato, and has been grown in Campania – the home of pizza – since the middle ages. It is prized for its tart flavor, firm pulp, red color, low seed-count, and easily removed skin.

The San Marzano tomato is protected by strict rules, like many wines and cheeses (and even Pizza Napoletana). The processed product obtained the DOP (Denominazione d' Origine Protetta) label in 1996 from the European Union.

Our La Bella Romana™ canned tomatoes, sauces, and puree are made from the San Marzano tomato.

These great tomatoes are the perfect start to the perfect pizza. The harvest of the San Marzano usually begins in August and continues until the end of September (sometimes later). Since it is a very delicate crop, mechanization is not used.

The manual labor required to train the vines and hand-pick the harvest (the true San Marzano is harvested multiple times, when the fruit is completely ripe, and not all at once) is the one element that leads to an increase in production costs... But you can clearly tell the difference in taste.

La Bella Romana™ Italian Condiments

A Chicago Legend

GiardinieraFor many Italian beef eaters in Chicago, a load of giardiniera atop the meat is as essential as the meat itself.

Giardiniera is a condiment consisting of serrano peppers, bell peppers, olives, celery, pimentos, carrots and cauliflower, marinated in olive oil. Mild Italian giardiniera does not contain any hot “sport” peppers…it is simply pickled vegetables in red or white wine vinegar.

Giardiniera was invented in 1925 in Chicago by famous "Beef and Sausage Man" Pasquale Scala. Since its inception, giardiniera has traditionally been served on Italian beef and Italian sausage, though it is also commonly served atop meatball sandwiches, Italian subs, pizza, and Chicago-style hot dogs.

Other La Bella Romana™ include:
  • La Bella Romana™ Capers
  • La Bella Romana™ Non-Pareil Capers
  • La Bella Romana™ Chopped Garlic
  • La Bella Romana™ Eggplant Salad
  • La Bella Romana™ Green Broad Beans
  • La Bella Romana™ Hot Antipasta
  • La Bella Romana™ Imported Calamata Olives
  • La Bella Romana™ Imported Cocktail Onions
  • La Bella Romana™ Imported Greek Black Olives
  • La Bella Romana™ Muffuletta Salad
  • La Bella Romana™ Olive Salad
  • La Bella Romana™ Pepperoncini
  • La Bella Romana™ Peppers In Vinegar Brine
  • La Bella Romana™ Salonica Peppers In Vinegar Brine
  • La Bella Romana™ Pickled Garlic Cloves w/Jalapeno Peppers
  • La Bella Romana™ Stuffed Queens Olives
  • La Bella Romana™ Sun Dried Tomatoes

La Bella Romana™ Olive Oil

Like Making Wine

Olive OilDid you know that making olive oil is very much like making wine? Each variety of olive is unique, and therefore olive oil made from different varieties of olives tastes, smells, and looks different. Even the same varieties grown in different regions of Italy can have a different taste and aroma. That is why we are so particular about the olives and production methods that go into making our La Bella Romana Olive Oils. We make certain to select the very best olives and blend the oils carefully to ensure that they are worthy of becoming part of the meals you make for your family and guests.

Cooking With Olive Oil

Olive oil is great for cooking. It has been used for thousands of years and is one of the cornerstones of the Mediterranean diet.

Robust olive oils can be used for frying fish or other strongly flavored ingredients. Mellow, late harvest “Mission” variety oil can be used in baking cakes. One should use a variety of vegetable oils when preparing food, and incorporating a good extra virgin olive oil for its health benefits and wonderful flavor is also recommended.

Olive oil has a high smoke point – about 410 degrees F – and doesn't degrade as quickly as many other oils do when heated repeatedly.

A Few Definitions

Virgin olive oil

This oil is obtained only from the olive; the fruit conditions, particularly thermal conditions, do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and is not mixed with oils from other sources. Virgin olive oil can be qualified as a natural product and can also have a “designation of origin” when it meets the specific characteristics associated with a particular region. Virgin olive oils can have the following designations and classifications, depending on their organoleptic (taste and aroma) and analytic characteristics (degree of acidity)...

Extra Virgin Olive Oil
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams (0.8%), and the other characteristics of which correspond to those fixed for this category.

Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. This type is generally used on salads, added at the table to soups and stews, and for dipping.

Olive Pomace Oil
The solid phase that's remained after pressing olives. It consists of the skins, pits and the fibrous flesh of the olive after the olive water and oil has been removed. Also called Olive cake or sansa.

La Bella Romana™ Organic Pasta

 A Family Tradition

PastaFor thousands of years, pasta has been a part of many family traditions. From lasagna to light linguine dishes, the recipe possibilities are endless.

There are literally thousands of ways to prepare and serve pasta, with something to fit anyone's tastes. It is a very popular family staple because pasta is healthy, satisfying, and economical. As a virtually fat-free and salt-free food, pasta is a healthy meal option for your family. It is also low on the Glycemic Index (GI). Low GI foods are digested more slowly; thus, pasta naturally satisfies hunger longer without spiking blood sugar levels.

Our extensive line of La Bella Romana™ Organic pasta is manufactured in Italy and imported exclusively for Angelo Caputo Fresh Markets.

Choose From The Following Shapes:

>Spaghetti - Spaghetti – ("A length of Cord") America's favorite shape, Spaghetti is the perfect choice for nearly any sauce. It can also be used to make casseroles or stir-fry dishes
>Penne Rigate - Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil-based sauces. Also, these shapes are great for baking dishes.
>Rigatoni - ("Large Grooved") - Rigatoni's ridges and holes are perfect with any sauce, from cream or cheese, to the chunkiest meat sauces.
>Rotini - ("Spirals" or "Twists") – Rotini's twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce. You can use it to create fun salads, baked casseroles, or stir-fry meals.
>Farfalle - Small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
>Linguine, a close relative of Fettuccine, is made from long, flat strands of pasta, but is thinner and narrower. Linguine, which means “little tongues” in Italian, originated in the Liguria region of Italy.