Breitling With Lab Made Diamonds

Pomodoro di Pachino Pomodoro & History of Beijing

Tomato

Pachino

becomes

Tomato

Beijing

These days, complicit in the great heat wave that engulfed the peninsula, alternating with large hail and squalls of interest, for the past four days, the warm afternoons and mild evenings of central and northern Italy, where they hear of all colors.

share responsibility for precisely these climatic factors, accompanied by anxiety for the qualifying examination, students who see the training center where I work, future Commission (future, maybe, cooks and chef), and here is fomenting "ducks from consideration."

One of the many that initially made me laugh a little, but then, with the revision (aided by my colleague David), he gave me a little to reflect that fact is mentioned in the title of Post:

The word tomato comes out in Beijing is a task instead of the correct "Pomodoro di Pachino".

In this case, of course, the error was not "wanted" (it was, I hope, a simple error of voice).

But one wonders if, in the near future, the tomato is not in Beijing but the words that we use!

Back home, I decided to document and In fact, this problem has already been addressed last year, when the Coldiretti of Sicily, he complained of severe interference in the market selling their fantastic Pomodoro di Pachino IGP, caused by the importation of tomatoes, especially in the cluster variety of sources Asian.

This survey also reveals a level of non-collection "of 50%, not only at the level of production in Sicily, but at national level.

said, will reclaim the interested reader a small selection of the site http://www.igppachino.it/index.php , through which the Consortium of Pomodoro di Pachino IGP seeks to bring the consumer the proper consumption of the main product of the south-eastern Sicily.

The four types of tomatoes of Pachino

One of the most common clichés of Pachino tomato identifies the true with the variety commonly called "cherry". Nothing more wrong! The specification of
Pomodoro di Pachino IGP classifies and protects as many as four different types of tomato, all with different characteristics, and intended for various market segments. They are all types that share a high degree brix, by an extraordinary resistance to post harvest and a bright color and attractive. We learn to know them better, to exploit its potential for use in many high-quality food.

Pomodoro di Pachino "smooth round"

Small and round, dark green, unmistakable taste very strong. It 's very popular with consumers across the Alps. Its fruits are of unparalleled consistency.

Pomodoro di Pachino "cluster"

A cluster or pitted, can be green or red. Round, smooth, bright color and attractive, with dark green collar. Its weight varies with the salinity of the soil cultivation.

Pomodoro di Pachino "ribbed"

Fruit large, aesthetically attractive, marked off the coasts, of green color dark and bright. This category has won the favor of replacing domestic consumption in winter (best time for the production of this type) the round salad tomato. The tomato ribbed highlights the best features if grown in soils whose salinity is very high.

Pomodoro di Pachino "cherry"

characteristic for the appearance of "cherry" on a cluster herringbone with round fruit, small, excellent color and high brix.