by Giuseppe Larosa | Aug 24, 2026 | Tips
The air fryer concentrates the datterino tomatoes in just a few minutes. It does not produce a classic confit, but a roasted tomato with marked edges and a juicy interior. Ingredients and doses For four portions use 500 g of datterini tomatoes, a spoonful of oil,...
by Giuseppe Larosa | Aug 24, 2026 | Tips
This pasta thrives on short cooking: the datterini must give way and create a base, but a part remains whole. The salted ricotta completes with flavor. Ingredients and doses For four people: 320 g of pasta, 500 g of datterini tomatoes, 80 g of salted ricotta, oil,...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Datterino and cherry tomatoes are small tomatoes, but not interchangeable in every dish. Shape, quantity of juice and ratio between peel and pulp change the result. The short answer The date tomatoes are elongated and often very sweet; the cherry is round, juicy and...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Datterino describes a small, elongated tomato, appreciated for its sweetness and practicality. The reference to Pachino must be read carefully: not every datterino is automatically a Pachino PGI tomato. The short answer Elongated oval shape, firm pulp and sweet taste...
by Giuseppe Larosa | Aug 24, 2026 | Tips
Lemon makes potatoes fragrant, but added too early can slow browning and soften the surface. It is best to divide it between cooking and finishing. Ingredients and doses For four people: 1 kg of potatoes, a lemon, 50 ml of oil, two sprigs of rosemary, salt, pepper and...
