DESCRIPTION
Pomodoro di Pachino PGI is a vegetable of the Lycopersicum escluletum Miller species, which is divided into four types: Tondo Liscio (cluster or single fruit), Costoluto, Plum and Miniplum, Cherry (or Ciliegino).

PRODUCTION AREA
The production area of Pomodoro di Pachino PGI falls within the municipalities of Pachino, Portopalo di Capo Passero, Noto and Ispica, in the provinces of Syracuse and Ragusa, in the Sicily region.
 
METHOD OF PRODUCTION
Tomato cultivation takes place in a protected environment, in greenhouses and / or covered tunnels. During the summer it is also possible to use anti-insect nets. The transplant is performed in the period August-February, with the exception of the Cherry and Plum and Miniplum types for which it can be carried out all year round. The training system is vertical; green pruning and, as needed, also topping are carried out. Irrigation is carried out using groundwater from wells located in the production area. Harvesting is manual, usually every 3-4 days.

APPEARANCE AND TASTE
Tondo Liscio Pachino Pomodoro di Pachino PGI in bunches is made up of bright red round berries while in the single fruit one the berries are green in color tending to dark green; the taste is very marked. The Costoluto type has large fruits, of an intense and brilliant dark green color, which turns red during ripening. The pulp is firm and is characterized by a high sugar content. The Plum and Miniplum types are distinguished by their more or less elongated shape, and their particularly sweet taste and flavor. The Ciliegino type is characterized by its cherry-like appearance on a herringbone cluster, with round, small fruits with a very bright color.

GASTRONOMY
One of the peculiarities of Pomodoro di Pachino PGI is its conservation period which exceeds that of other varieties of tomatoes. To best savor its characteristic sweetish flavor, it is ideal to consume it raw. However, it can also be used in cooking to season, enhance and decorate Mediterranean dishes. Fresh is an excellent ingredient in mixed salads, cold pasta and to flavor soups and pasta dishes. It is perfect on pizza. Ancient Sicilian traditions foresee the drying of the tomato and its conservation in extra virgin olive oil. In this way it is used in appetizers and on canapés, in pates, in combination with boiled meats and for the preparation of sandwiches and sandwiches.

DISTINCTIVE NOTE
The pedoclimatic conditions of the production area, characterized by high temperatures, extensive global radiation, soil texture and irrigation water quality, give the Pomodoro di Pachino PGI its distinctive organoleptic characteristics, including sweet taste, consistency and crunchiness. of the pulp, the brightness of the fruit, as well as the shelf life.