Five days of great recipes dedicated to Italian and EU organic canned tomatoes.
Napoli, Italy – October 3, 2025 – Anicav - the Italian Association of Canned Vegetables Industries - is proud to announce its participation in ANUGA 2025, one of the world's leading food trade fairs. The association will showcase the excellence and diversity of Italian organic canned tomatoes to an international audience.
COME VISIT US!
HALL 5.1 – STAND F041G
Not only will attendees at the show learn all about the quality of our Red Gold from Europe Organic Canned Tomatoes, but they will be able to discover their versatility and taste their goodness thanks to the delicious recipes prepared daily by the Italian chef Rosario Monachello.
One of the key factors that sets Italian and EU organic canned tomatoes apart is the European commitment to sustainable farming practices. These tomatoes are grown in carefully tended fields, benefitting from the ideal climate and soil conditions that Europe has to offer. The result is tomatoes with a sweet, rich taste, bursting with natural flavour. Embodying the essence of farm-to-table dining, it's no surprise that they are a favourite among top chefs. Not only are they delicious, but they are also packed with essential nutrients. Tomatoes, especially when organic, are a rich source of vitamins and antioxidants, and contribute to a healthy diet.
Red Gold Organic Tomatoes from Europe are also incredibly versatile. Whether for a classic Italian pasta sauce, a vibrant Spanish gazpacho, or a hearty French ratatouille, these tomatoes, with their natural sweetness, add depth to any dish, and their flavour and aroma delight all tastes.
Try this delicious Conchiglioni with buffalo ricotta and tomato sauce recipe, an impressive dish to serve your guests which gives you free time to enjoy with them while the tomato sauce is simmering slowly on the stove.
Cook 2 h 30 min
Serves 4
Ingredients:
400g conchiglioni pasta (large shells, cook in plenty of boiling salted water until al dente and drain
300g buffalo ricotta
500g canned organic whole peeled tomatoes
basil leaves, as needed
1 garlic clove, keep whole
extra virgin olive oil, as needed
1 potato, boil in its skin, peel and mash it.
salt and pepper, to taste
Method:
Heat a saucepan over low heat and drizzle with olive oil. Gently fry the garlic and take it out when it is golden. Then add the canned organic whole peeled tomatoes. Let it simmer on very low heat for at least two hours. Strain the sauce and season with salt and pepper. Add a drizzle of extra virgin olive oil.
Mix the ricotta with the mashed potatoes until smooth and creamy, and season with salt.
Cook the pasta shells in plenty of boiling salted water and drain al dente.
Fill each pasta shell with the ricotta mixture.
Fill each pasta shell with the ricotta mixture.
Mash the basil leaves with a drizzle of olive oil to make a smooth, creamy puree. Keep a few basil leaves to the side.
Serve the dish in individual portions. Put a ladleful of tomato sauce on each plate and place 3 stuffed pasta shells. Garnish with the basil puree, and a few basil leaves on top.
About Red Gold from Europe
Red Gold from Europe is the name of the campaign managed by ANICAV – the Italian Association of Canned Vegetable Industries - and co-funded by the European Union to raise awareness of organic canned tomatoes 100% made in Europe.
For insights into the European and Italian tomato industry or delicious recipes using organic canned tomatoes, visit our website https://redgoldfromeurope.de/ and follow us on
https://www.facebook.com/redgoldfromeuropede
https://www.instagram.com/redgoldfromeuropede
https://www.youtube.com/@redgoldfromeuropede
Media Contact: press@mbconsultingsrl.com
To the press compartment of ANICAV
Downloads to this press release
