Pachino tomatoes get their name from the town of Pachino, in the Sicilian province of Siracusa, by the Mediterranean sea. Pachino tomatoes thrive thanks to the salinity of the irrigation water and the rich composition of the soil. The mild weather conditions, long days of sunshine, the lack of frequent frosts in winter and spring also contribute to the organoleptic qualities of Pachino tomatoes—namely, their sweetness, firmness, glossiness and long shelf life. 
       Tomatoes were first cultivated along the coast at Pachino in 1925 on lands that were well supplied with irrigation water. However, it wasn't until the 1970s that Pachino tomatoes became popular in the rest of Italy and in other European countries. 
       To fully appreciate their characteristic sweetness, Pachino tomatoes are best consumed fresh in cold pasta dishes and in salads. They are equally delicious as a pizza topping, especially when combined with another great Italian specialty: buffalo mozzarella cheese from Campania.

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