CONSERVE DI POMODORO

The tomato (a fruit, although in the 1893 a US court defined it a vegetable) is native of Mexico and Central America. It was cultivated by the Aztecs and Incas in the 700 B.C. In the16^th century it was introduced in Spain, where its popularity quickly spread to Portugal and Sicily. The popularity of the tomato grew into Southern Italian regions and today it’s a synonymous of South Italian cooking as also garlic, even though Italians have appreciated it only in the last hundred years or. In fact, for a long time, tomato was not consumed, but grown as an ornamental plant. Italians needed two centuries to decide to eat tomatoes and in the end they developed from the first American fruit a so superlative plum tomato, that it was re-imported to the United States.

The tomato is called "Apple of Love", because according to a popular legend, magicians and wizards used it to prepare magic and aphrodisiac potions.

Only at the beginning of the 20^th century, in the Mediterranean Countries, the intensive growing and transformation and the industrial preservation of this product started. Today, the tomato’s cultivation extends into an area that is wider than 2 millions hectares, from which it is possible to obtain a production of 50 million tons. Leading tomato-growers are the USA (more than 10 million), Russian (5,6 million), Italy (5,2 million), China (3,5 million) and Turkey (3,3 million). In Italy, Campania is among the leading tomato production regions; it produces over 350 thousand tons and covers almost 6,7 thousand hectare (1998). Growing of Campania covers wide areas of Naples, Caserta and Salerno, and it is a valuable supplier for European and American markets.

Belonging to the Solanaceae family (Lycopersicum Esculentum), the tomato of Campania varies in shape, size, colour, flesh and ripening time.

The tomato is a good source of vitamins C and A, mineral salts such as phosphorus, calcium and potassium (which are indispensable for a correct functionality the heart and muscles) and of organic acids (arabic, lactic and malico), proteins, carotenoids and beta carotene which are antioxidants; they offer protection from free radicals that cause premature aging, cancer, heart disease, and cataracts. Tomatoes are low in calories, with about 35 calories per a medium tomato.

Moreover, this “golden-apple” has a good refreshing and diuretic actions; it stimulates appetite, increases salivation, helps digestion and regenerates tissues.

In Campania, the famous San Marzano and Corbarino varieties are cultivated.

Nel nostro assortimento i primi tre classificati dal Gambero Rosso (numero 199 agosto 2008). Riportiamo di seguito il commento fatto sul giornale.

I SAPORI DI CORBARA

" Eccellente la linea Corbarì, da pomodorini di Corbara: con succo di San Marzano, la cui nota aspra bilancia la dolcezza del corbarino, e soprattutto quelli in acqua e sale, eccellenti, destinati all'alta ristorazione ".

The Corbarino is another famous variety of tomato. It grows around the Lattari Mounts, the Sorrentina and Amalfitana Coasts and, according to tradition, it is cultivated in the municipality of Corbara.

The Corbarino has a bright red colour and is characterized by small rounded berries (10 or 20 gr. each one), which in number of 7 or 10 form a bunch.

The Protected Denomination of Origin (PDO) approval for the Corborino is under way.

Corbarì (12 pz in vetro, pz da 0,52 kg)  

Corbarì in acqua e sale (12 pz in vetro, pz da 0,52 kg)  

Corbarì (24 pz in latta, pz da 0,40 kg)  

Corbarì (12 pz in latta, pz da 0,80 kg)  

Corbarello (24 pz in latta, pz da 0,40 kg)  

Pomodorini di Collina (24 pz in latta, pz da 0,40 kg)    

Sua Eccellenza (12 pz in vetro, pz da 0,52 kg)    

Ordine minimo 4 cartoni.

TERRA AMORE E FANTASIA - MIRACOLO DI SAN GENNARO

The famous “San Marzano” tomato was so called because it was mainly grown in the area of the municipality of San Marzano, a province of Salerno.

In Campania, the cultivar of “San Marzano” is located in the countryside between Sarno and Nocera Inferiore, where there are some of the best soils of the Country. The volcanic ash from the nearby Mount Vesuvius, combined with the rich pre-Apennine hills, have created a fertile soil with special physical and chemical qualities; besides, this area enjoys the beneficial influence of the sea air.

The San Marzano DOP is widely cultivated by small farmers and its cultivation covers as much as 20 thousand hectares with a yield of four hundred quintals per hectare; then it is transformed, peeled and canned by local industries.

A typical characteristic of the San Marzano cultivar is the vertical growing of the plants, due to stakes and steel wires. This method contributes greatly to obtain a high quality production, because the fruits don’t fall on the ground and remain intact.

" Azienda più nota con il nome del titolare, Sabato Abagnale. I San Marzano non pelati hanno grande personalità: bella acidità bilanciata dalla struttura del pomodoro maturo, gusto rotondo ed equilibrato ".

Miracolo di San Gennaro  

Cartoni da 24 pz in latta, ogni pz da 500 grammi. Ordine minimo 5 cartoni.

MASSERIA MAIDA DI FRANCO VASTOLA

" Interessante la passata di pomodori gialli, molto delicati, dove in cottura emerge una nota floreale tendente alla pesca bianca e alla rosa, adatti con il pesce ".

Pomodoro Giallo  

Cartoni da 12 pz in vetro, ogni pz da 680 grammi. Ordine minimo 3 cartoni.

PER NOI E' ASSOLUTAMENTE DA SEGNALARE:

CASA BARONE

Qualità eccellente per i pomodorini del piennolo del parco Nazionale del Vesuvio.

Pomodorini del piennolo in vetro  

Pomodorini del piennolo al naturale in grappoli  

I pomodorini del piennolo in vetro sono in cartoni da 6 pz e ogni pz è da 500 grammi. Ordine minimo 5 cartoni