The Siccagno Tomato, a treasure born of necessity

07/10/2026 - The Siccagno tomato originates from a territorial condition common to various areas of Italy, namely the scarcity of water.
Among these regions is Sicily, where the Siccagno tomato is a true local product.

What makes this tomato unique? We can already understand it from its name; Siccagno is in fact the dry farming method of cultivation born in Sicily.
The absence of water leads to a reduced number of fruits, hence a lower yield, but a higher concentration of sugars, a higher Brix degree, thus more intense sweetness and flavors.

This characteristic is immediately perceptible upon tasting; in fact, it is practically not necessary to add salt as the flavor is already complete from the tomato itself.

Another peculiarity lies in the local variety used, the Pizzutello, a Slow Food presidium typical of the inland villages between Trapani and Palermo.
The producers of this excellence are very few, including the Cooperativa Rinascita Valledolmo, which handles the entire supply chain from sowing to packaging of the passata and other derived products.

Cultivation takes place, as previously mentioned, without irrigation and without any chemical or synthetic treatments; furthermore, the company adopts a three-year agronomic rotation, as thanks to the variety of crops, the soil is enriched, improving the quality of the products, resistance to pests, and geological instability.

A 100% sustainable process that promotes local products and culture.

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Pubblisher: OIP - Pubblisher: Only Italian Products