The aroma of our Sicilian tomatoes is much appreciated in Italy and abroad. The taste is typically Mediterranean. The colour is vivacious, the flesh crispy, consistent, juicy and slightly fleshy. All due to the local climatic conditions of our areas of production, the water used for irrigation and Sicily’s exposure to the sun (Particularly the South-Eastern area).
In the mix of cherry tomatoes, the colour varies from classic red to many other tantalizing shades. The yellow tomato might even seem a fruit from whatever genetic experiment. It is in fact the progenitor of the red tomato which we are in the habit of consuming today. Imported from America and Spain as an ornamental plant, it was the very tomato with yellow berries to have attracted the attention of the first colonists.
It was these very “golden pomes” to suggest the name in Italian of this solanaceae whose fruit, raw and cooked, is today the flag bearer of Italian cooking.
The small tomatoes, harvested in bunches but taken to the consumer individually with our without green stems.