"Pete C." wrote:
>
> sf wrote:
> >
> > On Sun, 07 Jul 2013 17:14:43 +0200, ViLco > wrote:
> >
> > > http://espresso.repubblica.it/food/m.../32872760/1/19
> > > the Mutti can on the right, exactly what I find he finely chopped
> > > tomatoes. I love them
> >
> > Not that brand, of course, but we have something similar, if not the
> > same, here in regular and small that we label "diced". I don't know
> > why ours is called "diced" and yours is called "chopped". The
> > connotation for me between chopped and diced is precision. Chopped
> > would be a rougher cut with slight size differences. Not having seen
> > the product, I don't know if that's what's inside or not. There is an
> > Italian deli a couple of miles away that I can check. I know they
> > have whole and crushed on the shelf. I'm curious if their tomatoes
> > would say chopped or diced on the label. If it says chopped, I'll buy
> > a can to see if there's a difference in the way they're cut and get
> > back to you.
> >
> > --
> > Food is an important part of a balanced diet.
>
> Since it says "Finely Chopped" rather than just "Chopped" and our
> "Diced" tomatoes are fairly coarse ~1/2" I suspect those are a clot
> closer to what we get as "Crushed" tomatoes.

Well here you go:
http://www.mutti-parma.com/en/our-ra...pa-tomato-pulp

"Polpa - Finely chopped tomatoes

Mutti Pulp maintains all the freshness of recently harvested tomatoes.
It's a unique product because it pairs diced tomato pulp with tomato
juice.
Mutti Pulp has more water than a puree, which is why it's perfect for
egg-based pasta since egg-based pasta is not as smooth as semolina-based
pasta and absorbs
more sauce. Mutti Pulp is also perfect for baking and long-cooking times
but you can also try it with bruschetta or thick-crust pizza when you
need to maintain that
fresh tomato flavor."