Red, round, and intensely fragrant. Crispy outside and soft inside. Pachino tomatoes are an explosion of freshness in your mouth: sweet pulp and savory at the same time – containing all the flavors of the land where it is cultivated.

Pachino tomatoes PGI are not an indigenous species of the island, but a delicious variety – or rather two, Naomi and Rita, followed by Lucinda and Shiren and others – obtained after a careful selection of non-GMOs by an Israeli company that was then introduced in Sicily.

Pomodori Pachino – ph. Paolo Barone

Especially in the countryside of Pachino and in the most southern corners of Sicily, such as Ispica, Noto and Porto Palo di Capopassero, this tomato is at its best: ciliegino, costoluto, datterino, cherry, ribbed, plum, round, oval, smooth or cluster – it becomes the protagonist of sauces, salads, tasty and fragrant dishes. In every supermarket you will find this “jewel” prized by gourmets worldwide.

Pomodori essiccati al sole – ph. Paolo Barone

Perhaps it is due to the salinity of the water for irrigation, or the high exposure to the sun, the wind, the sea breeze or the chemistry of all these elements together, our vegetables have exceptional nutritional properties: they have antioxidants and are rich in vitamins, highly important in the Mediterranean diet. That is why the Pachino IGP tomato is recognized worldwide as an intangible heritage of UNESCO.

☑️  Siciliy. Wine and food