Italian Tomatoes

Despite tomatoes arrived in Italy in about the year 1554, it took hundred years to become included in the cuisine and now we cannot imagine Italian food without this ingredient.

As time pass more tomato variety appeared and they become associated to their regions just like it happened for wine as well.

There are more than 300 tomato varieties in Italy and among these the most well known are: San Marzano, Piennolo del Vesuvio, Siccagno, Pachino.

Our Tomato Selection

The Pomodori Piennolo DOP is a small, pear shaped, deep red tomato. The unique characteristics of the Piennolo tomatoes derive from the lava-rich, potassium laden, sandy soil of the National Park of Mt. Vesuvius in which they grow. The tomato develops a slightly thick skin to protect itself from the day to night temperature fluctuations characteristic of the area. But, the skin remains soft enough to eat.

If not jarred, the Piennolo tomatoes are commonly hung up and dried in bunches tied with hemp string, hence the name “piennolo”, meaning “hanging” in Neapolitan dialect. Gentile hand-fills each jar with Piennolo del Vesuvio tomatoes–that’s it, just tomatoes! No citric acid, no preservatives. Each bite will remind you of summer gardens.

RECOMMENDED USES:  Top your Margarita pizza with Gentile Piennolo DOP tomatoes for a true Neapolitan taste.

Pomodorino Gialli are a yellow, small, cherry-like tomato. With less acidity than its red cousins, Gialli are milder and a little sweeter than the red cherry tomato–and juicier too!

Gentile’s San Marzanos come directly from volcanic soil near Mount Vesuvius, rich in potassium. San Marzano’s are famous for their sweetness and low acidity making them ideal to accompany meats and cheeses.

Siccagno Passata

Siccagno tomato plants are grown on land in inland Sicilian municipalities in the lower Madonie mountains, specifically in Valledolmo, Sclafani Bagni, Alia, Caltavuturo, Castellana Sicula, Polizzi Generosa, Vallelunga, Villalba and Marianopoli. The tomatoes are harvested by hand and processed fresh (within 24 hours). They contain little water, lots of pulp and a high sugar content.

The sun exposure of the cultivation area enhances the typical properties of the tomato, resulting in food with low calories and rich in antioxidants that are very important for health, such as lycopene and beta-carotene (vitamin A) and vitamin C.

In particular, lycopene, which is present in much higher quantities than in traditional tomatoes, not only gives the tomatoes their characteristic deep red colour but is also a powerful antioxidant that protects cells from free radicals, which cause ageing and degenerative diseases.

The “Siccagno” has a very strong red colour, an intense and pleasant aroma and is very tasty.

Only recently rediscovered by nutritionists all over the world, the “Siccagno” tomato is now one of the most strongly recommended foods to be incorporated into a healthy, balanced diet.