San Marzano, Datterini, Pachino: Italian Tomatoes Explained
Anyone who cooks Italian knows that the tomato is not just any vegetable but the heart of countless dishes. Yet not all tomatoes are created equal. In Italy, dozens of varieties are distinguished, each with its own history, flavour and ideal use. Three names stand out above all others: San Marzano, Datterini and Pachino. LAPA brings these premium tomatoes directly from Italy to professional kitchens in Switzerland, ensuring every sauce, every pizza and every salad delivers exactly the flavour that guests expect.
Why Italian tomatoes taste different
Italy's tomato tradition stretches back over 400 years. The combination of Mediterranean climate, volcanic soils and centuries-old expertise makes the difference. Sun, wind and mineral-rich earth give the fruits an intensity that is nearly impossible to achieve in northern countries. Add to this strict quality certifications such as DOP and IGP, which guarantee origin and growing methods. For hospitality professionals, this means that choosing quality Italian tomatoes is already half the work done. LAPA partners with selected producers who preserve this tradition in every tin and every crate.
San Marzano DOP: The Queen of Pizza Tomatoes
No other tomato is as closely associated with Italian cuisine as the San Marzano. This elongated, fleshy tomato grows exclusively in the Agro Sarnese-Nocerino, a narrow plain at the foot of Mount Vesuvius in Campania. The volcanic soil gives it a unique flavour profile: intensely tomatoey, balanced between sweet and acidic, with a deep umami note. San Marzano tomatoes have fewer seeds, thicker flesh and thinner skin than ordinary plum tomatoes. This is precisely why they have been the first choice for pizza and slow-cooked sauces for generations.
What makes San Marzano so special?
The DOP seal (Denominazione di Origine Protetta) protects the genuine San Marzano. Only tomatoes of the San Marzano Tipo 2 variety, grown in the defined area, hand-harvested and processed within hours, may carry this seal. LAPA stocks exclusively certified San Marzano DOP, so restaurants and pizzerias in Switzerland can rely on authentic quality. Processing is traditional: the tomatoes are peeled, preserved whole in the tin and packed in their own juice, with no artificial additives.
Beware of fakes: How to recognise real San Marzano
Studies show that up to 95 per cent of tomatoes sold worldwide as San Marzano are not genuine. The business around the famous name is lucrative, and counterfeits are widespread. Look for these signs: the DOP seal must be printed on the tin, along with the Consorzio di Tutela number. Genuine San Marzano DOP are always whole peeled tomatoes (pelati), never diced or pureed. LAPA sources its San Marzano DOP exclusively from certified producers with full traceability - a decisive advantage for hospitality businesses that want to offer their guests authenticity.
Datterini: The Sweet Date Tomatoes
Datterini, literally little dates, are elongated mini tomatoes with a natural sweetness that sets them apart from every other variety. Their skin is firm, the flesh dense and the acidity significantly lower than most other tomato types. Datterini are grown mainly in southern Italy, particularly in Puglia, Sicily and Sardinia. They are available both fresh and preserved. LAPA offers Datterini in various formats, from whole fruit in tins to the semi-dried version in oil.
Perfect for quick sauces and salads
In the professional kitchen, Datterini are extremely versatile. Thanks to their high sugar content, they caramelise beautifully in the oven and form a silky, sweet sauce in just 15 minutes, with no added sugar. Raw, they bring natural sweetness and vibrant colour to salads, bruschetta and antipasti. Many chefs also appreciate them as a side for fish and white meat. The tip from LAPA: semi-dried Datterini in olive oil are a ready-to-use flavour booster that elevates any dish.
Pomodoro di Pachino IGP: Sicily's Sunshine Gems
Pachino is a small town on the southern tip of Sicily, and its name represents some of the most aromatic tomatoes in the world. The IGP seal (Indicazione Geografica Protetta) protects the origin and guarantees cultivation in the area between Pachino and Ispica. The unique microclimate with over 300 sunny days per year, salty sea breezes and mineral-rich soils produce tomatoes with an incomparable flavour. LAPA carries Pachino IGP tomatoes both fresh and processed in its range.
Ciliegino and Costoluto: Two variants
Under the Pachino IGP name, two main types are grouped. The Ciliegino is a small, round cherry tomato in bright red, harvested on the vine. It is perfect for salads, pasta and as a snack. The Costoluto, on the other hand, is a larger, ribbed tomato with an intense aroma, ideal for stuffing, baking and for full-bodied sauces. Both variants stand out for their high lycopene content and excellent shelf life. LAPA recommends the Ciliegino for light summer cuisine and the Costoluto for hearty winter dishes.
Pelati, Passata, Polpa: Processed Tomato Products
Alongside fresh tomatoes, processed products play a central role in Italian cuisine. Pelati are whole peeled tomatoes in their own juice - the foundation for classic sauces and pizza topping. Passata is sieved tomato without seeds or skin, smooth and ready to use. Polpa refers to roughly chopped tomato pieces that bring texture and body to dishes. Each product has its set role, and choosing the right format determines the outcome.
Which product for which dish?
For an authentic Neapolitan pizza, use San Marzano DOP Pelati crushed by hand. For a quick pasta sauce, reach for Passata or Datterini. For a rustic ragu with chunks, choose Polpa. For bruschetta and cold sauces, fresh Pachino Ciliegino are ideal. LAPA offers all formats in professional packaging: from the 400-gram tin for small establishments to the 2.5-kilo format for large-scale kitchens. The complete LAPA tomato range ensures that every dish gets exactly the tomato it deserves.
Recognising quality tomatoes and storing them properly
For tinned tomatoes, check the country of origin and official certifications such as DOP or IGP. The ingredients list should be short: tomatoes, tomato juice, perhaps a basil leaf - nothing more. Avoid products with added sugar, citric acid or colourants. Store fresh tomatoes at room temperature with the stem facing up, never in the fridge, as cold destroys the aroma. Transfer opened tins to a glass container and use the contents within three days. LAPA delivers all products with clear labelling and full traceability, so you always maintain complete control in the kitchen.
LAPA: Premium Italian Tomatoes for Professionals
Whether genuine San Marzano DOP for the perfect pizza, sweet Datterini for elegant starters or aromatic Pachino IGP for Mediterranean creations, LAPA is your specialist for premium Italian tomatoes in Switzerland. With over 3,000 authentic Italian products, delivery in 24 to 48 hours and personalised advice, LAPA supports restaurants, pizzerias, hotels and catering businesses throughout Switzerland.
LAPA delivers genuine San Marzano DOP, Datterini and Pachino IGP - straight from Italy. Discover the complete tomato range and order conveniently at lapa.ch. Quality you can taste - in every dish.