Yellow Datterini Tomatoes in Juice: the Golden Side of Italian Tomato
Ristoris yellow datterini 'salsati' are whole, unpeeled yellow datterino tomatoes immersed in yellow tomato juice, packed in a 4/4 format tin of 800 g (drained weight 480 g) and sold by the carton of 6 tins. Harvested ripe and processed from fresh in Italy, they combine marked natural sweetness (7 g of sugars per 100 g), low acidity and a bright golden colour that survives cooking intact.
What Is the Yellow Datterino
The datterino is a small elongated tomato variety named after the date fruit it resembles, prized in professional kitchens for its thin skin, firm flesh and high sugar concentration. The yellow type adds a milder, fruitier profile than red varieties: less acidity, more roundness, and a colour that turns every plate into a signature. Preserved 'salsato' style, the whole fruit keeps its shape while the surrounding yellow tomato juice is ready to become a sauce on its own.
The Ristoris Brand
Ristoris Srl, based in Broni in the province of Pavia (Lombardy), selects, produces and distributes Italian specialities for professional kitchens worldwide, with a catalogue of more than 30 product categories ranging from gourmet tomatoes to truffle, vegetables and sauces. The gourmet tomato line is processed from fresh fruit in Italy, a guarantee of texture and flavour that reheated concentrates cannot match.
Organoleptic Profile
In the mouth the yellow datterino is sweet first, with a delicate fresh-tomato note and almost no acidic bite. The juice is silky and naturally dense. With only 160 kJ / 38 kcal per 100 g, virtually no fat and no declared allergens, it is a clean label ingredient that fits modern menus without compromise.
Professional Uses in the Kitchen
- Gourmet pizza: spread the lightly crushed yellow datterini on a white base with fior di latte, basil and extra virgin olive oil for a striking two-colour pizza.
- Seafood pasta: the low acidity flatters shellfish; toss linguine with prawns, garlic and reduced yellow juice.
- Golden sauce: reduce the juice 4-5 minutes in the pan, blend the fruit and finish with basil for a velvety yellow tomato sauce.
- Risotto: stir whole datterini in at the end of cooking so they burst gently in the finished dish.
- Fish mains: oven-baked fillets with yellow datterini, capers and olives, a lighter take on acqua pazza.
Common Mistakes to Avoid
- Overcooking the whole fruit: add the datterini in the last minutes, otherwise the thin skin breaks down and the bright colour dulls.
- Pairing with strongly acidic ingredients: the appeal of the yellow datterino is its sweetness; heavy vinegar or wine reductions cancel it.
- Discarding the juice: the yellow tomato juice in the tin is a finished sauce base, not packing liquid.
Storage and Shelf Life
Store the closed tin at room temperature in a cool, dry place away from heat and direct light; shelf life is 18 months. Once opened, transfer the contents to a sealed food container, refrigerate at 0-4 degrees C and use within 3-4 days.
Delivery and Logistics
B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution with the LAPA fleet across Zurich, Winterthur, Kloten, Schaffhausen, St. Gallen, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubuenden (Chur, Davos) shipping within 24-48 hours with partner couriers such as Swiss Post, Planzer and Galliker. Ambient product: no cold chain required, ideal for stock orders by the carton.
Who It Is For
Designed for gourmet pizzerias, seafood restaurants, trattorias, hotels, caterers, delicatessens and Italian grocery stores, as well as private customers who cook Italian at home. One tin yields the sauce base for roughly 8-10 portions of pasta, making food cost easy to control.
