The cherry tomato used for this sauce is the 'pizzutello siccagno', a typical tomato variety in the Western part of Sicily.

The "Pizzutello" tomato flourishes in the saline-rich, reddish clay soil found in the Ericine valleys extending towards Trapani and Paceco, adjacent to the sea. This is an agricultural gem, celebrated for its role in preserving biodiversity, thanks to the dedicated efforts of a select group of farmers who have sustained its production.

With a history spanning approximately 80 years in the region, this "dry" tomato - traditionally cultivated without irrigation - has acclimatized remarkably well, evolving into a robust ecotype.

The Siccagno cherry tomato sauce is pleasant, aromatic and tasty thanks to the extra virgin olive oil and fresh basil.

Ready to use, it does not need to be seasoned and is ideal for your first courses or to enhance your sauces.

Production method: the pizzutello tomato is hand-picked, washed and boiled. After boiling, the tomatoes are drained from the water and the sauce is separated from the remains. The sauce is seasoned with Sicilian extra virgin olive oil, basil, salt and pepper and brought to the boil in a large pot. Finally, it is bottled and pasteurised.

Ingredients: Sicilian pizzutello tomato (97%), extra virgin olive oil, salt, fresh basil, pepper, sugar.

Store in a cool place, away from heat sources. Once opened, keep refrigerated and consume within 4-5 days.

Net weight: 330 grams