Pomodoro San Marzano

San Marzano tomatoes are known and appreciated all over the world as a staple of the Mediterranean diet. They are originally from Central American and were brought to Europe, specifically to Spain, in about 1600 and then spread to different Mediterranean countries during the eighteenth century.

Tradition has it that the first seed was planted in Italy around 1770 as a gift from the King of Peru to the King of Naples and planted near the municipality of San Marzano, where through a process of natural selection it picked up its current characteristics.

Currently it is grown in some provinces of Naples, Salerno, and Avellino, exclusively in flat areas where irrigation is possible. Volcanic materials are present in these areas, such as phosphorus and potassium and from the point of view of the climate the San Marzano tomatoes benefits from its cultivation near the sea.

The characteristics that have made San Marzano tomatoes successful are that they have a typically sweet-sour flavor, a longer shape, bright red color, low number of seeds and fibers, and skin that is easy to peel. These features, together with its chemical characteristics, makes it unique, whether fresh or transformed and has lead to its recognition in 1996 as a D.O.P., that it, a product that has an origin that is protected.

The San Marzano tomato is easily processed and used often in industrial production because it does not break or become overripe. When it is stewed, it is just right for sauces or pizza, but can also be used raw for bruschetta or salads.