Sliced, stewed, puree, cooked or raw: over the centuries, the tomato has become king in the Mediterranean diet.
The consistency of the pulp, its flavor and the local culinary traditions have created a place for every variety in the Italian cuisine. Here are some examples.
Ciliegino.
Grown mostly in Sicily, it’s the perfect snack. Cut in circles, it is used to prepare several types of pizza. Prepared along with olives and tiny mozzarella, it’s the perfect ingredient for fresh kabobs.
Ribbed Tomatoes.
In form and color, it’s the classic tomato. It’s eaten cooked or raw in sauces and in salads. Thanks to the consistency of its pulp, it’s the perfect variety to stuff.
Cuore di Bue.
This gets its name from its unique shape. It has just a few seeds and is full of pulp. It’s the typical tomato for sales and is usually only eaten raw.
Perino.
This is the classic puree tomato with its elongated pear shape. It has a thick skin and a firm pulp. The Roma variety is grown mostly in Southern Italy.
Ramato.
This grows on brakes that turn into bunches. It is very versatile and easy to peel, especially after being blanched. It’s perfect for instant sauces.
San Marzano.
The original DOP grows only in the province of Salerno. It’s a very flavorful tomato without much water. It has always been used to make stewed tomatoes and canned tomatoes.
