Named after its town of origin, pomodoro di Pachino refers to various varieties of fresh tomatoes grown within the Sicilian province of Syracuse. The sweet flavored Pachino tomatoes are characterized by a particularly succulent flesh and prized for their long shelf life.

They are best enjoyed fresh, and typically used as an ingredient for mixed salads, cold pasta dishes or for pizza toppings. Also, according to old Sicilian culinary traditions, Pachino tomatoes are often sun-dried and preserved in olive oil in which way they can be used for making pâtés and tapenades, various flans and a seemingly limitless number of pasta dishes.

Datterino is a variety of tomato originating from Sicily, known for its sweet and intense flavor. It is small and oval-shaped, resembling a date, with a weight ranging from 15 to 40 grams (0.5 - 1.3 oz). The pulp is firm with low water content, a thin skin, and few seeds, making it ideal for fresh consumption in salads or for preparing sauces and preserves.

The plant is vigorous, producing abundant clusters of tomatoes that have a long shelf life after harvesting.

Pomodoro siccagno della Valle del Bilìci is a variety of tomato grown without irrigation, typical of Sicily, particularly in the Valle del Bilìci. This cultivation technique, known as "siccagno", relies solely on rainwater and soil moisture, taking advantage of the region’s climate and terrain.

This tomato is deep red, with dense pulp and a rich, intense flavor. It is highly valued for making tomato preserves and sauces, thanks to its meaty texture and low water content. Additionally, it is rich in vitamins A and C, as well as antioxidants like lycopene, while being naturally low in calories. 

Pomodoro pizzutello delle Valli Ericine is a traditional tomato variety that has been cultivated for over eighty years in the Ericine Valleys of Sicily. This plant has adapted to local conditions, growing without irrigation on clayey and salty soils.

The fruits are small, intensely red, with firm flesh and a sweet flavor. Harvesting takes place gradually from June to September. Traditionally, these tomatoes are preserved in hanging bunches, known as "pennule," for use during the winter. This variety has been recognized as a Slow Food Presidium for its cultural and agricultural value.

Marinda tomato is a distinctive variety cultivated primarily in Sicily, especially around the renowned Pachino area. Harvested between February and May, these "winter tomatoes" thrive in the region's salty soil and water, which give them a unique, robust flavor.

They are medium-sized, round, and flattened with deeply ribbed skin, often displaying a dark green "shoulder." Their flesh is crunchy and firm with fairly thick skin, offering a slightly tart yet intensely flavorful, almost salty taste. Marinda tomatoes are best enjoyed raw, making them ideal for salads.