The best sauce: the different varieties
Tomato sauce is one of the most famous Italian specialties in the world.

tomato sauce, be it in the form of fine passata or peeled tomatoes; used to season many dishes: pasta, ravioli, risotto, lasagne, pesto and sauces of all kinds.

Let’s take a closer look at some of the best tomato varieties for sauces.

DATTERINO: the cherry tomato with a dense pulp
Another particularly sweet tomato is the Datterino; so called because it has an elongated, oval shape. Datterino tomatoes grow in clusters like fishbones; have a thin skin, few seeds and are rich in minerals and vitamins. Besides these qualities that make it a highly recommended tomato; Both in terms of taste and nutritional value, the Datterino tomato has a very dense and not very watery pulp, which allows the preparation of tasty and compact sauces.

CILIEGINO: the cherry tomato from southern Italy
This tomato variety that prefers a warm, temperate climate; is mainly grown in the regions of southern Italy, especially Sicily, and is therefore also known as the Pachino tomato. The cherry tomato is divided into several sub-varieties: Pepe, Lilliput, Gold Nugget, Tondino, Chipano, Small Fry, Suncherry.

What they all have in common is their small size, round shape and sweet taste. The reason why this tomato is so good for sauces; is that, unlike many other tomato varieties, it cooks in a short time and does not need any added sugar during preparation.

What is pâté good for?
Pâté, a French term derived from pate (i.e. pie); is actually a pie, a preparation of meat, fish or vegetables; which is usually served cold and mainly as a condiment.

How many types of Patè are there?

The animal pies listed in the cookbooks are varied: there is eel pie, salmon pie, veal pie; ham pie, chicken pie, pigeon pie; Guinea fowl pate, pheasant pate, rabbit pate and foie gras, the famous fois gras.

How do you eat pâté?
For tasting, it is best consumed at room temperature. In France, foie gras is generally eaten cold as a first course, especially at dinner parties. The whole pie is not spread;s but eaten sliced with a knife and fork and served with good bread.