The Datterino tomato, originating from Sicily, has most fascinating aroma and pronounced sweetness, resulting in very aromatic, sweeter than traditional, tomato juice. To highlight it even further, Peter van Nahmen teamed up with passionate spice miller Ingo Holland to develop a small dosage of added salt, opting for “Sylt sea salt” from Alexandro Pape’s salt factory.
Complex, nuanced aroma of sun-ripen tomatoes and slight vegetable notes on the nose, while on the palate slight sweetness and mild acidity is rounded by very subtle salty finish - would be perfect in classic cocktails, such as Bloody or Virgin Marry or spritzers.
Serving temperature 12 – 14°C, enjoyed on it's own or with Mediterranean dishes, especially pasta dishes, like pasta Bolognese or vegetable lasagna.
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