Unpeeled Datterini Tomatoes Packaging
Packaging

Unpeeled Datterini Tomatoes

Datterini are small tomatoes with an oblong shape and intense red color. They are widely known for their pleasantly sweet taste. Cultivated in the sunny regions of southern Italy, they are picked and processed with traditional techniques that have been handed down for generations, resulting in an authentic Italian flavour and a difference you can taste.

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Like home-made preserves

  • THE SUN, THE SCENT, THE COLOR OF SOUTHERN ITALY: Fior Fiore tomatoes are grown and vine ripened in the traditional Italian way. Only the best fruit are selected and prepared using the slow, intentional methods of the past, to maintain the full aroma, rich color and deliciously sweet and tart taste.
  • COLLECTED AND PROCESSED WITHIN A DAY: Fior Fiore tomatoes are picked and processed within the same day - the only way to ensure freshness and authenticity remain intact. From seed to harvest strict quality control ensures each individual tomato is destined for the product line most suited to its quality.
  • INDIVIDUALLY HAND-SELECTED: Traditional manufacturing processes can often be handled by advanced technologies, however no machine is as discerning as the human eye. That’s why each tomato is hand selected and double-checked after peeling, so only the finest, most perfectly shaped tomatoes pass the Fior Fiore quality test.
  • THE DELICATE MECHANICAL PEELING: Our tomatoes are peeled and prepared slowly and delicately with mechanical precision. We don’t use industrial processes such as thermophysical peeling, where fruit is exploded in a high pressure chamber, leaving skin attached to the pulp, leading to nutritional waste. Our tomatoes are velvety smooth and whole, with their robust, fruity aroma fully maintained.
  • BOILING IN THE "BOULES" : Fior Fiore tomatoes are slow cooked for over an hour, in traditional “boules”, for a full bodied, intense tomato flavor and nourishing nutrition just like a traditional homemade preserve.
Basilico

Ingredients

Unpeeled datterini tomatoes, tomatojuice, citric acid.

Preparation

Empty contents into a pan. Heat gently and stir into cooked pasta and serve immediately.
Store in a cool, dry place out of direct sunlight.

 Nutrition FactsPer 1/2 cup (125mL)%Daily Value*Read more    
 Calories31 
 Fat0 g0% 
    Saturated0 g0% 
    Trans0 g 
 Carbohydrate5 g 
    Fibre1 g4% 
    Sugars5 g5% 
 Protein1 g 
 Cholesterol0 mg 
 Sodium12 mg1% 
 Potassium0 mg0% 
 Calcium53 mg4% 
 Iron2 mg14% 

*5% or less is a little, 15% or more is a lot.

Recipes

Origin

Tomatoes: the king of Italian vegetables

Tomatoes first appeared in northern Italy in 1596, but only as an ornamental plant. It was the father of Italian botany, Pietro Andrea Mattioli, who is attributed to naming the fruit "pomo d'oro" (or golden apple).

The favorable climate of the south led to the production of tomatoes that were larger and bright orange-red in color. However, it wasn’t until the 18th and 19th centuries, especially after Italy was unified, that tomatoes cinched their spot in popular Italian cuisine.

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