Just tomatoes It’s our passion
Sliced, stewed, puree, cooked or raw: over the centuries, the tomato has become king in the Mediterranean diet.The consistency of the pulp, its flavor and the local culinary traditions have created a place for every variety in the Italian cuisine. Here are some examples.

Ciliegino
rown mostly in Sicily, it’s the perfect snack. Cut in circles, it is used to prepare several types of pizza. Prepared along with olives and tiny mozzarella, it’s the perfect ingredient for fresh kabobs.

Ribbed Tomatoes
In form and color, it’s the classic tomato. It’s eaten cooked or raw in sauces and in salads. Thanks to the consistency of its pulp, it’s the perfect variety to stuff.

Cuore di Bue
This gets its name from its unique shape. It has just a few seeds and is full of pulp. It’s the typical tomato for sales and is usually only eaten raw.

Perino
This is the classic puree tomato with its elongated pear shape. It has a thick skin and a firm pulp. The Roma variety is grown mostly in Southern Italy.