The candying process has ancient origins and was born from the need to preserve foods. The Romans even preserved fish this way. In more recent times, candying has focused mainly on fruit. PachinEat thought of including vegetables too and started with tomatoes, a berry, later introducing other types. The flavor of our candied products is a different sensory experience because it triggers unexpected taste sensations.
Candied Datterini
Datterino is a very sweet tomato that lends itself perfectly to candying thanks to its natural pulpiness and small size. Our Candied Datterini are selected tomatoes, hand‑peeled to remove the unpleasant texture of the skin, then slowly candied to naturally concentrate flavors and sugars. Two preparations — dry and in syrup — allow very different uses: decorations, fillings, aperitifs, sweet and savory pairings. The color remains bright, the taste deep.
Characteristics
Low‑temperature candying, long and gentle. No additives — only natural ingredients. The two versions, dry‑candied or immersed in syrup, offer complementary sensory experiences.
How to use
As a gourmet garnish for appetizers, charcuterie and cheeses
In desserts: savory gelato, with chocolate, or other sweet compositions
With red meats, foie gras, shellfish
In syrup: for glazing, toppings, marinades
In pastry and panettone it can be used either dry or in syrup
Suggested pairings
Sheep ricotta, goat cheeses, blue cheeses
Smoked or braised meats
Raw or marinated fish
Dry or aromatic liqueurs
Available formats
Dry‑candied: 100 g jars or 450 g tubs
In syrup: 314 ml jars or 1064 ml jars