Tomato Water
Artisan Tomato Water – Pick&Eat Pick&Eat is our brand inspired by the family surname (Picchi). An independent choice that evokes the idea of picking and enjoying.
Pick&Eat’s tomato water is born from a unique process, the result of passion for raw ingredients and continuous experimentation. It’s a product created and introduced by us, first in Italy and worldwide, even featured on Masterchef 7. Extremely versatile, it’s ideal for cocktails, risottos, veloutés, creative dishes, and as a base for light broths. Its freshness and surprising aromatic profile make it a beloved ingredient among chefs and bartenders.
100% natural, no preservatives or colorants, only selected Sicilian tomatoes.
Tomato water—or rather, tomato essence—is the soul of the tomato itself. After removing seeds and the surrounding gel, we naturally extract water from the pulp. The resulting Essence contains all the substance of the tomato: aroma, flavor, sweetness, savoriness, and its organoleptic and protein characteristics.
Tomato water has earned a place of honor in prestigious kitchens, not only in Italy, and—as always—it has reached home kitchens too. Its secret is no secret: fresh, tangy, perfect for gelling, it adds flavor, originality, and fun to dishes, letting anyone play chef and transform even the simplest meals.
Perfect for marinades, seafood sauces, pasta and rice cooking, meat preparations, and leavening. Essential in cocktail making, it has enriched the use of tomato in the bartender world.
Marinda Tomato Water
Made from a native variety grown in mild winters in Pachino, on brackish soils that give it a distinctive organoleptic profile. Compared to standard tomato water, it has a saltier note and a slight bitterness, making it ideal for bold dishes. Excellent for complex vegetable broths, raw fish dishes, tartare, or as a base for foams and gourmet sauces. Our flagship product, also featured on Masterchef 7, symbol of the Pick&Eat philosophy: authenticity, territory, innovation.
Datterino Tomato Water
Born from the gentle pressing of Sicilian datterino tomatoes, selected for their sweetness and low acidity. The result is a particularly sweet and fragrant vegetable water, with an almost fruity note—a surprising ingredient in cooking. Ideal for vegetarian dishes, couscous, gelatins, or as a delicate base for veloutés, emulsions, and balanced cocktails. A unique Pick&Eat product.
Sicilian Tomato Blend
A delicate and surprising balance of tomato varieties grown in southeastern Sicily. We’ve selected and blended the best local cultivars (marinda, datterino, ciliegino, pixel) to create a vegetable water with a unique aromatic profile, full of freshness and richness from our land. A versatile blend, pale in color but deep in flavor, combining datterino sweetness, costoluto savoriness, and the vibrancy of rustic varieties. Ideal for cocktails, high-level vegetable broths, marinades, light stocks, or sweet and savory creations that aim to surprise naturally. This new proposal complements Marinda tomato water as a softer and rounder alternative, while maintaining the intensity and gastronomic vocation of all Pick&Eat waters.
Pick&Eat in the Kitchen
Pick&Eat Tomato Water is a surprising ingredient in cooking: natural, light, aromatic—it enhances dishes without overpowering them. Perfect for delicate risottos, vegetable veloutés, light sauces, or to add freshness to meat and fish preparations. Thanks to its versatility, chefs and enthusiasts use it to create stocks, marinades, and broths with a clean, unmistakable taste.
Truth be told, for some years now tomato water—also thanks to our promotional efforts—has earned a place of honor in renowned kitchens, not only Italian ones.
Through word of mouth, the internet and social media—as often happens—it has also reached home stoves.
Its secret is no secret: fresh, tangy, ideal for gelling, it adds taste and fun to dishes and originality to the plate,
letting us play at being chefs and transform even ordinary, timeless recipes.
It marries beautifully with spaghetti, risottos and whatever our imagination suggests.
Many renowned chefs have shown this, and we will see some examples.
PachinEat has assessed the importance and potential of this ingredient and refined the technique—completely manual and natural—for extracting the very soul of the tomato.
The result is a product that contains all the specific characteristics of the tomato, a concentration we can rightly call a “tomato essence”.
It gives the dish the flavor of tomato while removing color and density. It pairs perfectly with fish.
Not to mention that PachinEat offers tomato water ready to use, made with the proper method from high-quality tomatoes
from southeastern Sicily, selected at their best. We invite you to browse the many recipes that use it and that the internet
offers in abundance.
Eau de Pick&Eat for Bartenders
Mary Strange - Bar Gilli - Firenze
Paszkowski - Florence
Francesco Guetta and Roberto Sibilano at the legendary Paszkowski in Florence with Il Conte nell’orto and Eau de PachinEat.
Mauro Picchi and Eau de Pick&Eat
Eau de Pick&Eat is the secret ingredient of visionary bartenders. Fresh, transparent, intense—it revolutionizes classic cocktails and inspires new ones: from Bloody Mary to bold creations, it’s the quintessence of tomato in mixology.
Tomato essence, with its natural synthesis of tomato flavors, together with its lightness and transparency,
is the ideal element for creating cocktails. Initially conceived as a noble substitute for tomato juice
in drinks like the Bloody Mary, it soon found space in original, creative, gourmet recipes.
PachinEat has refined the technique to manually and naturally extract the soul of the tomato, obtaining a product
that encapsulates all the fruit’s taste without color and density—perfect for enhancing any combination.
The intuition was confirmed thanks to the encounter with Oscar Quagliarini, who experimented with and created
extraordinary cocktails with tomato water. Other bartenders such as Luca Picchi, Francesco Guetta
and Roberto Sibilano crafted memorable drinks, some of which were featured in the 2020 and 2021 editions
of the Florence Cocktail Week.
Besides tomato essence, other PachinEat ingredients—such as Stardust, caper and Marinda powders,
and Giarratana onion essence—have been adopted in top cocktail bars across Italy.
For Doughs and Leavening
Pick&Eat Tomato Water and its application in ovens and pizzerias.
Thanks to its acidity, it is ideal for breadmaking, to which we have devoted attention and research.
We are very pleased that this research and intuition were corroborated by the authoritative opinion of
an important chef like Heinz Beck, who speaks as follows about one of his creations:
“The focaccia kneaded with tomato water stands out. I wanted to vary the pizza recipe, but everything
had already been tried with the flour and yeast. So I focused on the liquids. Tomato water brings aromas,
but also antioxidants and vitamin C, improving the texture by acting on the gluten network.”
(Reporter Gourmet – La cucina di Mignon: Heinz Beck, La Pergola at the Rome Cavalieri hotel – 26/02/2018 –
Author: Alessandra Meldolesi)
The result obtained by adding tomato water to pizza dough is astonishing, yielding unmatched fragrance and lightness.
How We Discovered Tomato Water
We confess our ignorance: frankly, at PachinEat we did not know about Tomato Water. The first person we heard it from was Paolo Parisi.
And here comes a delightful anecdote.
One September evening we were in Pisa at a famous Gambero Rosso “Tre Spicchi” pizzeria—our first client—and
by chance Paolo Parisi was there as well, the visionary gastronome and uncompromising innovator of taste,
whom we did not know.
The pizzaiolo thought to introduce us as producers of tomato passata, and Parisi—without even lifting his
eyes—declared that he had never tasted a tomato passata worthy of the name. We replied that we would leave
some of our passata at the pizzeria for him, and he could taste and use it if he liked it, or otherwise throw it away.
A few days later Paolo called us to congratulate us, and that’s how our friendship began. It was Paolo himself who
suggested we put the famous Water into production, warning us that chefs normally make it themselves but
run into difficulties during the winter season.
To make it, you simply cut the tomato into pieces, place it in a cotton or linen cloth with a fairly open weave,
and let it drain for an entire night, pressing well now and then to release all the tomato water.
The problem is that we are producers, and obtaining the Water in this way is not really suited to the quality
and quantities we wanted to produce.
We spent a year amid experiments, flasks and other paraphernalia, until Andrea found a simple, natural,
mechanical method of extraction. The result is a clear, straw-colored liquid—very flavorful and very
fragrant—that has earned a place of honor in kitchens. Since they are obtained from different tomatoes,
our Waters naturally differ in taste: Datterino Tomato Water is sweet and harmonious; Marinda Tomato Water
is sweet but vigorous.
Eau de Pick&Eat - Giarratana Onion Water
Sweet, elegant, unique: Giarratana Onion Water captures the delicacy of a Sicilian Slow Food presidium in liquid form. Perfect for risottos, veloutés, broths, and light stocks.
Yellow Pepper Water
Yellow Pepper Water
A sweet, fragrant vegetal note that brightens dishes, doughs, and mixology.