Tomato water made with the “Datterino” variety extracted from the pulp naturally.
Tomato water, or rather tomato essence, is the soul of the tomato itself. After removing the seeds and the gelatinous part that surrounds them from the tomato, they extract water from the pulp naturally. The Essence obtained contains all the substance of the tomato, the perfume, the flavor, the sweetness, the sapidity, the organoleptic and protein characteristics. Tomato water has earned a place of honor in kitchens. Fresh, acidic, ideal for gelling, it adds flavor, originality and fun to dishes. It allows us all to pretend to be a chef and change the appearance of the most banal dishes. Ideal for marinating, seafood sauce, soups, for “risottare” pasta and rice… Even for the preparation of cocktails or drinking directly very cold.
Located in Pachino, PachinEat are Eugenio, Erica and their son Andrea. A young company born from tradition, experience, love for Sicily and its riches. They use the wealth of products to generate new ideas for a modern kitchen. They work with the main products of the Sicilian territory and in particular of the southeastern part of Sicily, such as tomatoes. The particular microclimate that identifies the Pachino district is characterized by the benefit of the two seas – the Ionian and the Mediterranean Sea -, by the winds that strongly hit the coast and the territory, by the amount of solar radiation that exceeds that of any other part of Italy, for aquifers with significant brackish content. These characteristics give the local products, and in particular the tomato, an unattainable richness and quality.