Description
Piccadilly is a variety of cherry tomato sold on the vine, a little larger than datterino, with thin skin and sweet, juicy flesh.
It is the perfect cherry tomato to eat raw: quartered in bowls, salads and panzanella, diced on bruschetta with oregano and good olive oil. It also works in quick cooking, such as a fast sauce or a few minutes in the pan with vegetables.
Like all tomatoes, it is at its best in summer, when it ripens in the sun; choose deep red, fragrant ones and keep them out of the fridge.
It is the perfect cherry tomato to eat raw: quartered in bowls, salads and panzanella, diced on bruschetta with oregano and good olive oil. It also works in quick cooking, such as a fast sauce or a few minutes in the pan with vegetables.
Like all tomatoes, it is at its best in summer, when it ripens in the sun; choose deep red, fragrant ones and keep them out of the fridge.
