The Tomato in Cuisine

Sep 16, 2023 | Blog edition

From the 1900s to today; the oldest varieties, the regional ones, in every shape is the success in signature cuisine.
Due to its wide diffusion, it can be considered the symbol of national horticulture.

Today the cultivation of Tomatoes intended for fresh consumption, for the table, for peeled tomatoes, concentrates and juices is widespread in Campania, Emilia Romagna, Lazio, Puglia and Sicily.

It is successfully grown on large surfaces for production intended for industry or the fresh market, but also in small family gardens and even in pots on city terraces. And there is no dish that is not enhanced by the presence of the tasty berry: from the classic salad to the equally traditional sauce, from pizza to focaccia, from soup to risotto, from gratin to grilled meat, up to the juice to be consumed seasoned with salt, pepper, lemon and oregano … SO GOOD!

” … A heritage of ancient varieties The ancient love of Italians for the tomato has translated over the centuries into a multiplicity of cultivars – around 320 are estimated – different from region to region, which has no equal in the world. We are referring only to the native and traditional ones and not to the modern hybrid varieties, the result of 20th century genetic studies by foreign multinationals: these are the cultivars covered by patent, grown intensively to satisfy the demands of large-scale retail trade or industry. of transformation. It was Luigi Trentin, director of the Horticultural School at the Lido of Venice, who carried out the first classification in Italy in 1903: he distinguished the cultivars for preserving (characterised by late-ripening tomatoes, with large, smooth fruit and without ribs), those for fresh consumption (fruits with abundant juice and earlier ripening) and those that can be preserved for the winter (small, firm berries, often gathered in bunches)….”

At the beginning of the 20th century, natural hybridization occurred between the “Fiascone” and “Fiaschella” varieties, grown in Campania, which gave rise to the plum tomato, later codified in the ancient “San Marzano” cultivar, of which however today only one remains long sequence of hybrids. Also at the beginning of the 20th century, the arrival from North America of new large-fruited types, such as “Rosso Grosso Costoluto“, made it possible to obtain the local “Genovese“, “Nizzardo”, “Riccio di Parma” and Riccio Romagnolo”, always with large and ribbed fruit. Today it is impossible to describe all the types present in Italy, some of which are very similar to each other even if born in different regions. We limit ourselves only to remembering those with a rounded shape such as the salad bars, the round smooth bunch and the cherry, and the elongated ones, such as the San Marzano type, the perino and the oval bunch.


Processed within hours of harvest, the basis of a process that enhances original flavors and reintroduces authentic gastronomic experiences.

Healthy and wholesome specialties.