A little bit fiddly, a little bit delicious, definitely worth the effort.
The main trick is to make enough passata to last until the next years harvest. This means big batches and roping in as many family members possible. Everybody brings their collected boxes and everybody joins in with the jobs.
In the UK the word passata is specifically applied to the savoury tomato juice in a jar but in Italy the word passata mean 'passed' as in passed through or made smooth and is applied to the action and end result rather than one specific fruit or vegetable.
In Italy paying to sit on the beach is standard fare, for example in Tuscany expect to pay 50 Euros for the pleasure of a sun lounger. In Abruzzo however, the coast is full of free beaches if you know where to look. Some of the best are local secrets but San Vito with its lively marina and exceptional collection of Trabbochi is a secret no one can keep.