San Marzano tomatoes, Il Pomodori di pelati

San Marzano tomatoes

San Marzano tomatoes, Il Pomodori di pelati

A few years ago they threatened with extinction: the tomato variety San Marzano was hardly grown. Meanwhile, it is experiencing a renaissance and flourishing again increased, also thanks to the commitment of Slow Food, in the fertile volcanic soils at the foot of Vesuvius. This particular terroir and influenced by the sea mild climate characterize the their own distinctive aromatic flavor, so only develops in the Preserve. For us, the best way to capture the summer.

Always one of the original inhabitants of Campania, the elongated, solid tomato with few seeds and thick skin. The skin can peel good, the meat juice and the sugar-acid ratio is harmonious and intense. They taste almost bittersweet and give, as we and many other experts believe that the best of all tomato sauces. Also in Campania developed along the lines Cirios a canning industry, the successful San Marzano canned exported worldwide.

Although taste and strength were indisputable, the harvest had and has to be to this day carried out by hand and many times from July to September. In the 70s, the industry also attacked because of this back to robust hybrid varieties, which can be mechanically cultivated and harvested. In addition, the variety ill in these years to a virus. The San Marzano, formerly the pride of Campanian peasants fell into oblivion. Only about 20 years later recollected Slow Food, that there was this tomato again. In research of Cirio old seed of two more resistant varieties was preserved, which was seeded again. 1996 already received the San Marzano of the EUs quality award DOP for the region Agro Sarnese Nocerino in the Province of Naples. There, the tomatoes grown on volcanic soils near the sea. Bound is the DOP also to a consortium. Not all farmers cooperate with this union, so there are both DOP tomatoes and canned without DOP marking.

San Marzano tomatoes, Il Pomodori di pelati