The “Rinascita” Cooperative was founded in 1977 when three young small-scale producers launched the idea of an entity capable of tackling the numerous challenges related to the commercialization of tomatoes. Farmers in Valledolmo have, for generations, completed the tomato ripening cycle without irrigation. This is achieved through a cultivation technique ("Siccagno") that optimally exploits the characteristics of the land. For “Siccagno” cultivation, local varieties such as Pizzutello (a Slow Food praesidium) are used for their adaptability to environmental factors.

The staggered harvest, strictly done by hand, begins in July and continues until October. The tomatoes are processed fresh (within 24 hours), contain little water and a lot of pulp, and have a high sugar content. The sun exposure in the cultivation area enhances the typical characteristics of the tomato, yielding a low-calorie food rich in antioxidants essential for health, such as lycopene, beta-carotene (vitamin A), and vitamin C. In particular, lycopene, present in higher quantities than traditional tomatoes, not only gives the tomato its characteristic deep red colour but is also a powerful antioxidant that protects cells from free radicals, which are responsible for ageing and contribute to degenerative diseases.

The “Siccagno” tomato has a vibrant red colour, an intense and pleasant fragrance, and is highly flavorful. It is now among the recommended foods for a healthy and balanced diet. The industrial processing of the "Siccagno di Valledolmo" tomato is currently carried out at the modern facility in Contrada Rovittello in Sclafani Bagni (PA), equipped with technologically advanced machinery and compliant with all the hygiene and sanitary standards necessary to produce products that meet current regulations, making them perfectly suitable for both national and international markets.