Fabio Leonardi electric tomato milling machines have specific instructions and tips for use. Each unit comes with a paper manual detailing assembly and cleaning instructions. In addition to this information, Fabio Leonardi has detailed prep and process tips for tomato milling:

• To begin, remove leaves and stems from tomatoes. Then place a handful of whole uncut* tomatoes in the top SP hopper/bowl (sold separately). Before you turn your unit on, place one bowl beneath the screen chute to catch seeds and peels then add a second under the tip of the screen to collect the processed food.


• Move the switch to position "I" to turn on the machine. Guide the tomatoes through the hopper using the supplied pusher. Maintain a healthy level of tomatoes in the hopper. Do not run on empty. If desired, run the processed tomatoes through a second time for smoother texture.

Fabio Leonardi made the first tomato crusher in 1917. For over 80 years this practical, economical, safe and durable utensil has been distributed not just in Italy but all over the world and used not just to obtain tomato sauce but also for fruit and vegetable juices and purees. The models now produced by Leonardi recall this long tradition united with the improvements developed during the years that made these machines more functional and durable, with the natural evolution of the design. In the Leonardi production there are also meat-grinders for small and medium quantities, sacker machines, kneading machines and other accessories all connectable to the motors made by Fabio Leonardi.

Do not run the machine empty. After usage wash all parts of the machine (consisting of 6 easy to disassemble parts) with water and mild detergent and dry thoroughly. The only maintenance besides cleaning after usage is keeping the drive unit lubricated (indicated in the instructions).

As the premier distributor of Fabio Leonardo products in the USA I felt it was important to visit the factory and stand toe to toe with those that carry the commitment of quality in a company so rich in its tradition of quality. I did just that in February of 2007 I saw the different generations tracing back the 99-year history of the company. The passion and commitment to quality was impressive. It wasn't that huge of a factory, and probably looked a lot like it did for the last half century. It was a modest structure not far from the center of Bologna, Italy.

I personally consider Bologna to be the culinary capital of the world with all the influences of Tuscany and Italy centered in one point of heavenly bliss. The passionate affair with food in this region is probably why this company's products are world renown for quality and longevity. Originally this company was focused on the local growers in Tuscany, helping them bring their harvest to market and transform the succulent tomatoes of the region to what are now world famous culinary creations of that region.

From that passion for food grew a passion for quality that Fabio Leonardo has passed down through subsequent generations and that passion extends to every aspect of the manufacturing process. Although it was difficult to keep my eyes from glazing over when his grandson was talking about the perfect temperature and cooling cycle of the castings, how each type of metal is painstaking chosen, and the process of machining is so carefully monitored. You could tell that manufacturing quality was passion of this man's soul. By the time he was talking about the perfect finish for each piece of all I could think about was the terrace at the cafe we were to sip Chianti and look at the panoramic view of Bologna in the valley below while enjoying our lunch. I had all the information I needed feeling assured that the tradition of quality that made this brand world-renowned was still alive and well in the psyche of the current management.