Siccagno tomato plants are cultivated in the soils of the Sicilian hinterland municipalities in the low Madonie area, specifically in Valledolmo, Sclafani Bagni, Alia, Caltavuturo, Castellana Sicula, Polizzi Generosa, Vallelunga, Villalba, and Marianopoli. The tomatoes are hand-picked and processed fresh (within 24 hours), containing little water, a lot of pulp, and a high sugar content. The “Siccagno” has a very pronounced red color, an intense and pleasant aroma, and is quite flavorful. As it is not irrigated, the plant is rustic and produces a reduced number of fruits, which are characterized by relatively small dimensions. For “in Siccagno” cultivation, local varieties like Pizzutello (Slow Food Presidium) are used, and more recently, small-sized varieties like Datterino due to its adaptability to environmental and climatic factors and resistance to pests, which allows for the non-use of chemical or synthetic treatments. After the three-year agronomic rotation, capable of enriching the soil with microelements (potassium, phosphorus, and nitrogen), plowing takes place in the summer, thanks to which the soil is hydrated as much as possible by rainwater. In spring, after harrowing, the native tomato seedlings are transplanted. The solar exposure relative to the cultivation area enhances the typical characteristics of the tomato, resulting in a food with low caloric intake and rich in antioxidant substances, very important for health, such as lycopene, beta-carotene (vitamin A), and vitamin C.