Marinda

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.

Their firm texture and rich flavor stand out when thinly sliced and lightly seasoned with high-quality olive oil and a pinch of salt. Due to their unique growing conditions and seasonal availability, Marinda tomatoes offer a distinct taste experience that sets them apart from other varieties.