Pachino IGP tomatoes are the most prized of their kind – the finest tomatoes grow in Sicily

The most delicious and nutrient-rich tomatoes come from the southernmost tip of Sicily, the small municipality of Pachino. The Pachino area gets more daylight and warmth than anywhere else in Europe, and conditions for growing tomatoes are perfect in other ways too. Demand for the protected-origin Pachino IGP tomatoes has grown rapidly worldwide over the past decade.

Among food lovers in Italy and around the world, Pachino tomatoes are known for their special sweetness, delicious aroma and rich nutrient content. Their reputation is reflected in the fact that gourmet circles call them “red gold”.

In 2013 the EU granted Pachino tomatoes IGP status (Protected Geographical Indication). Due to the resulting popularity, even vineyards have had to make way for tomatoes.

In Pachino, at the very south-eastern corner of Sicily east of Syracuse, four tomato varieties that thrive only in a warm, bright climate are grown: ribbed tomatoes, cherry tomatoes, plum tomatoes and round smooth tomatoes, all of which have been awarded the IGP label.

Besides abundant daylight, the tomato thrives by the sea, as the groundwater in the area is salty brackish water. This makes the tomatoes particularly sweet, and thanks to the clay soil they are also very nutrient-rich. In addition to their firm texture and delicious flavour, Pachino tomatoes have an exceptionally high content of vitamin C, lycopene, beta-carotene and minerals.

In Pachino the harvest lasts five months of the year, from June to October. The flavourful tomatoes are puréed, preserved, made into sauces and sun-dried as fresh as possible to maximise their flavour.

The Campisi family business makes sauces and preserves from freshly picked, selected Pachino tomatoes using recipes passed down through the generations. The wide range of products is made entirely without additives, packed in glass bottles and produced to high quality standards.