Polli, a long-established Italian preserves company, has introduced Ragù Vegetali: a 100% plant-based, soy-free vegetable ragù line, designed to deliver flavor and wellness with an eye on environmental sustainability. As a leader in the production of pestos, sauces, preserves, and pickled vegetables, Polli is championing a diet rich in vegetables and plant proteins, reflecting growing awareness of food choices’ impact on both personal health and the planet.
The new vegetable ragù comes in two varieties, featuring high-quality Italian cherry tomatoes. The Olive Ragù, made with 45% olives, and the Bell Pepper and Eggplant Ragù, using certified Italian peppers, offer a taste of the Mediterranean. Both are 100% plant-based, with a hearty texture reminiscent of traditional ragù, ideal for pairing with pasta or enhancing other dishes. Packaged in 90-gram single-serving jars, they are designed to minimize food waste and cater to both families and individuals.
These plant-based ragùs join Polli’s existing line of pestos, including the classic Genovese Pesto—available with or without garlic—and more inventive options like Calabrian Pesto and Sun-Dried Tomato and Cheese Pesto, all made with fresh, high-quality ingredients. In recent years, Polli has expanded its product range to include several innovative plant-based pestos, such as Chickpea, Kale, Cauliflower, and Lentil Pesto, all gluten- and lactose-free.
“With more than 150 years of experience in vegetable processing, Polli’s mission has always been to help consumers embrace healthy, sustainable diets without sacrificing taste or nutrition,” says Maria Giordano, the company’s Chief Marketing Officer. “The plant-based sector is one of the fastest-growing consumer trends, with the market now worth over €300 million in Italy and approaching €6 billion across Europe.”
Manuela Polli, Head of Corporate Strategy & Development, underscores the company’s focus on quality and innovation: “Our success is built on sourcing high-quality ingredients. We have secured certification for our Italian basil supply chain, from field to final product, and have expanded this to include Italian mushrooms and peppers. We plan to extend this certification to other vegetables in the future.”
