Red, round and intensely fragrant, crisp outside and soft inside, Pachino tomatoes explode on the palate with their fresh, sweet yet salty flesh, containing all the flavours of the land on which they grow.
Pachino PGI tomatoes are not a native species of the island, but a delicious variety, or rather two varieties, Noemi and Rita, later followed by Lucinda, Shiren and others. These were carefully selected from the non-GMO tomatoes of an Israeli company and then introduced to Sicily.
This tomato is only at its best in the Pachino countryside and in the southernmost points of Sicily, such as Ispica, Noto and Portopalo di Capopassero. Cherry, beefsteak, date, round, oval, smooth or grape tomatoes, they’re the main ingredient in sauces and salads, and tasty, aromatic dishes.
You can find this little “treasure”, appreciated by gourmets the world over, in every supermarket.
Whether it’s due to the salinity of the irrigation water, high exposure to the sun, wind and sea breeze, or whether it’s due to the alchemy of all these elements combined, this vegetable has exceptional nutrient and antioxidant properties and is rich in vitamins. It’s highly valued as part of the Mediterranean diet and is recognised as part of our intangible cultural heritage by UNESCO.