Tomatoes in all kinds of sauces and forms, and cultivated in one of Italy’s best territories: Pachino-Portopalo. At PachinEat, the tomatoes are processed fresh by Enrica Calchini, a Tuscan from Pisa who, after vacationing in Sicily in 2000, fell in love with the island and decided to make it her home, dedicating herself to vegetable production. Peeled, crushed, in slices, excellent cherry tomato sauces (Cerasa), datterino (Rubino), marinda (Antiqua), tomato powder (Star Dust), candied datterino and an exclusive, water-based essence (Eau de PachinEat) for bartenders are all produced.

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