Cherry tomatoes for Italian recipes
Cherry tomatoes are a small, round variety of Italian tomatoes harvested in clusters, similar to grapes. Called the ciliegino or “cherry” in Italian, cherry tomatoes recipes abound due to their exquisite taste and incredible nutrition benefits. They are also low in calories (about 17 per 100 grams), as well as rich in vitamin A and C, potassium and precious antioxidants.
The cherry tomato can even be eaten like fruit, as they are sweet when mature. The most obvious destination is salads, whole or cut in half. But their dimensions are perfect for starters, or on pizza. They are commonly used in summertime cold pasta dishes, with olives, capers and a modest helping of extra virgin olive oil. Their low acidity levels make them ideal for sauces.
Among famous Italian varieties, there is the Pachino IGP (protected geographic indication), whose production area in Sicily includes the city of the same name, Porto Palo di Capo Passero, including parts of the territories of Noto (Syracuse) and Ispica (Ragusa). The Sicilian sun has given birth to a new kind of cherry!