Who has never tasted tomato at least once? A very distinctive berry with a smooth coating and watery flesh, known in many parts of the world.

Said Solanum lycopersicum, is a soft, fleshy and very colorful edible fruit. Native plant of America consumed as early as the time of the Aztecs and cultivated even earlier by the Maya. Originally there were only two known genera: the actual tomato was called xi-tomatl, which differed from the smaller, roundish-looking, green-yellow tomatillo by only one syllable, called in fact mil-tomatl.

Tomatillos grew on corn plantations, the main staple of Aztec cuisine, and were used in the preparation of many dishes. When in the 1500s the conquistadors Spaniards came to these lands, did not pay much attention to the different names and collected the seeds of both types of tomatoes to import them to the West under the single name of tomate.

The spread of the tomato and its uses

As soon as it arrived on the Eurasian continent, the tomato did not find much luck in food as it was assumed to be indigestible due to its high concentration of solanine, a substance produced by some plants to protect themselves from pests.

It was initially used as a plant ornamental and medicinal or for scientific research purposes in botanical gardens. According to botanical nomenclature, the tomato was given the name. Lycopersicon, that is, fruit of the wolf to emphasize the deep and initial distrust that people had of this new fruit.

In the medicinal field, the tomato has since been rediscovered as a great ally for the health. It possesses numerous properties useful in counteracting and preventing atherosclerosis, kidney and gallstones, urinary tract inflammation, liver failure and gout. It provides a high intake of vitamins and minerals and is a valuable aid against lack of appetite, water retention and constipation while its lycopene content carries out antioxidant and anticancer activity by counteracting the accumulation of free radicals in cells.

Its dietary consumption also helps regulate blood values of azotemia, albumin, uricemia and cholesterol. In some countries, aphrodisiac properties were also associated with this plant, earning it the name the fruit of love, pomme d'amour, love apple and liebesapfel France, England and Germany, respectively. In fact, the tomato was used in the preparation of potions and love potions.

A bit of history

The tomato arrives in Italy as early as the second half of the 1500s. It was in fact one of the first European countries where this fruit landed, due to Spanish rule. It spread to Sicily under the name of pomm d'amuri which later turned into pummarummi. Instead, in Sardinia it came to be known by the Spanish name of tomate and eventually came to the central and southern regions of Italy where he was called golden apple because of its vibrant coloring. In 1548 there is documented evidence of the arrival of the tomato in Pisa thanks to Cosimo de' Medici. The latter received from his father-in-law as well as Spanish Viceroy of the Kingdom of Naples a decorative basket of colorful tomatoes or pummarole as they were called in the Neapolitan region. The spread of the tomato to the rest of Italy continued later with a longer time frame. It was not until the 1700s and 1800s that its use in food began, leading to its widespread consumption especially among the peoples of the South.

The many varieties of the tomato

In the Italian cuisine tomatoes are used in many ways: fresh in salads, on friselle and bruschetta or cooked as the main ingredient in many dishes. It is widely consumed in the form of artisanal or industrial preserves (passata, pulp, cherry tomatoes or peeled tomatoes), with which tasty sauces are prepared that are also the basis of first courses, main courses and especially the fabulous pizza. Also preserved as a dried tomato seasoned with oil, garlic and herbs, it is served at the table as a tasty accompaniment.

There are at least 5,000 different species of tomatoes that differ in shape, size, color and specific organoleptic characteristics. In Italy, the highest production of processing tomatoes is concentrated in the regions of Emilia Romagna, Puglia and Caserta.

On the other hand, with regard to the cultivation of more valuable table varieties, tomato is produced nationwide. ox heart and the potato, while the cultivation of the date Is related to southern regions. More varieties are native species grown in areas of limited range. These are the result of a long selection process over many years, often the result of hybridization of different species. A long process that has led to cultivars with unique characteristics, which have sometimes become slow food presidia, that is, communities working to preserve them.

The tomato in Campania

Notable products of our Campania region are the many varieties of cherry tomatoes grown in different parts of the region and widely appreciated by Italians. Among the excellences of Campania we find the well-known pendolino, or Pomodorino del Piennolo del Vesuvio PDO as it is called locally. This particular type of tomato has small, round-shaped red fruits that end in a distinctive tip, the characteristic lace.

In addition to its sweet, sharp taste and fragrance, piennolo can be stored as a fresh product for quite a long time. Hence the tradition of tying several clusters of cherry tomatoes together and then hanging them in the kitchen to be consumed even during the winter. Another variety is the cherry tomato yellow piennolo similar to the previous one but with a milder and sweeter flavor, typical of the areas of Herculaneum.

In Salerno, however, other varieties are produced such as the Corbarino Tomato, traditionally grown in Corbara and the Lattari Mountains, with the typical elongated and oval shape common to another local excellence: the well-known San Marzano Tomato PDO. Despite its Salerno origin, the latter is also widely cultivated in the Avellino and Naples areas. Its fleshy flesh and peculiar texture make it suitable both for fresh consumption, used in salads, and for the preparation of homemade and industrial sauces.

The tomato in northern Italy

In addition to Campania, the tomato, finds different areas in the rest of Italy. Starting in the north, we remember Liguria for producing the best quality tomato ox heart. A ribbed salad tomato of considerable size, a single fruit can in fact reach as much as 500 g at harvest, also grown in other parts of the country such as Tuscany, Sicily and Sardinia. In Piedmont, on the other hand, the Chivasso ribbed tomato, typical fruit with a slightly flattened and segmented shape, produced in the municipality of the same name both outdoors in warmer periods and in the greenhouse in winter.

The tomato between Tuscany and Lazio

In Tuscany we find the Valdarno Serbian Tomatoes, similar to the Vesuvian piennolo but with a rounder shape and more acidic flavor. A related product but without the pointed shape is the tuscan cherry also called a pellet, precisely because of its peculiar sphericity and small size.

In the Lazio region, specifically in the areas of Gaeta and Formia, on the other hand, the variety is grown. Spagnoletta. With a ribbed appearance, it is consumed as a fresh product either when it reaches full maturity and has a beautiful bright red color, or during the earlier stage, when it still possesses some green tinge.

The tomato in the rest of the South

The tomato is a typical product of summer and milder temperatures. It is also usually available in winter but with a milder flavor because it is grown in greenhouses; however, this does not apply to the surprising yellow winter tomato characteristic of Molise but also grown in Puglia. Called pmdor of viern from append, a dialect locution that stands for winter hanging tomato, are cherry tomatoes with a typical yellow or orange color that can be stored throughout the winter period, either in clusters or arranged in crates.

In Apulia, however, several other varieties are grown that fall under the presidium slow food. One among them is the tomato from Manduria, or Mandurian tomato. It is an oval-shaped, small-sized, red-colored fruit that is mainly eaten fresh in salads, but is also suitable for making sauces.

In the province of Brindisi is cultivated the Fiaschetto Tomato of Torre Guaceto which represents a small local production, destined mostly, for limited consumption. With this typical Apulian tomato, excellent and very tasty passata are also prepared.

Also in the Brindisi areas, we also have the "da serbo" variety called Queen of Torre Canne, with a particular savory flavor imparted by the proximity of the sea to the land where it is grown. In Calabria it is famous for the great Belmonte Tomato. So much notoriety comes not only from the peculiar size of its fruit-a single tomato can get to think as much as 1 kilogram at harvest-but also from the texture of its flesh and its pinkish color. It is consumed mainly raw.

The tomato in Sicily and Sardinia

Everyone, at least once, has heard of the Pomodoro Pachino of Sicily. This designation, however, indicates several varieties of tomatoes grown in the Sicilian municipality of the same name, all of which PGI (of Protected Geographical Indication). These are ribbed or smooth cherry tomatoes in clusters and rounded, with unique organoleptic characteristics. Another excellence of the area, is the tomato Licata's Faino, roundish and slightly elongated in shape and small in size. Main characteristic besides its bright red color is its high mineral salt content.

Finally, we have the Siccagno, also called pizzutello di Paceco or delle valli Ericine. Niche product belonging to the presidia slow food with a distinct aromatic flavor that makes it ideal for fresh consumption but is also used for the production of concentrates and preserves. From Sardinia, however, it has spread throughout the country, the particular tomato Camone. It has medium size and a round shape, while the color ranges from green to orange-red, intended mainly for fresh consumption.

Tomato-related legends

Widespread since ancient times, the tomato has given rise to multiple legends. The first one we cite originated from the art of the writer Matilde Serao and concerns the invention of the world symbol of Italian cuisine: pasta al pomodoro. It is said that during the reign of Frederick II there lived in Naples a powerful magician Capable of preparing mysterious magical potions.

The magician acted in great secrecy, intriguing the people with his talents. One day, however, a woman managed to peek at the magician and get hold of the amazing recipe. The magician, in fact, was none other than a great cook who had invented the tomato pasta.

Other legends set in Naples concern the Piennolo del Vesuvio cherry tomato. In fact, it seems that the tradition of gathering together the various clusters of Vesuvian tomatoes is derived from an ancient custom of the women of Torre del Greco. These, who had always been expert menders and weavers of fishing nets, trained themselves to weave whatever came their way. So one day, seeing the long clusters of cherry tomatoes, they could not resist the temptation to weave them, giving them the typical and traditional look that still characterizes them today.

It is also said that the tomato arrived in Naples as a gift that the Viceroy of Peru made to King Ferdinand IV for his coronation. The king, liked the gesture so much that he decided to have the plant grown on Mount Vesuvius. Here the plants produced small, fragrant fruits with a unique flavor that were immediately appreciated by all. Thus the Piennolo tomato was born.

Another legend, however, is related to the ancient belief that the tomato possessed aphrodisiac properties. One day, a young boy madly in love with his servant girl decided to remedy this unrequited love. He then ran to the garden to pick some tomatoes and set to work to create the ultimate love potion. He mashed the fruits and mixed them with a few other ingredients until he obtained the grand tomato sauce. He then went to the girl and gave her a taste of the dish. Seeing a growing enthusiasm on her part, the young man tried to grab her but immediately the girl defended herself by abruptly hitting him with the pan and running away.

The young man left alone could do nothing but taste what remained of the sauce. Immediately he was filled with a sense of well-being and cheerfulness. Thus it was that the pommes d'amour sauce became a tasty dish that put everyone in a good mood.