Italy, renowned for its culinary heritage, is home to a diverse array of tomato varieties, each with unique flavours, textures, and uses. From the rolling fields of Tuscany to the fertile plains of Campania, Italian tomatoes play a pivotal role in the nation’s beloved cuisine. To get you excited about your journey, or inspire your next culinary masterpiece, let’s look at just a few Italian tomato varieties—of the more than 300 in the country!—and discover how they enhance the country's exquisite dishes.
Characteristics:
Culinary Uses: San Marzano tomatoes are hailed as the quintessential choice for tomato sauces, particularly for classic dishes like Pizza Margherita and Pasta al Pomodoro. Their firm flesh and minimal seeds make them ideal for creating rich, velvety sauces. The distinct sweetness and low acidity balance the flavours in slow-cooked dishes, rendering them a staple in Italian kitchens.
Source: Canva
Characteristics:
Culinary Uses: Pachino tomatoes, also known as cherry tomatoes, are celebrated for their sweet, juicy burst of flavor. Grown in the sun-drenched fields of Sicily, these tomatoes are perfect for fresh salads, garnishes, and light pasta dishes. They are also commonly used in simple yet delightful dishes like Insalata di Pachino and grilled vegetable medleys.
Source: Canva
Characteristics:
Culinary Uses: The Costoluto Genovese tomato, an heirloom variety from Liguria, is known for its deeply lobed appearance and robust flavour. Its rich taste and meaty texture make it perfect for slicing into salads, layering in sandwiches, and enhancing the depth of flavour in slow-cooked stews and sauces. This tomato is a favourite in traditional dishes like Panzanella and ratatouille.
Source: Canva
Characteristics:
Culinary Uses: Datterini tomatoes, resembling tiny dates, are prized for their exceptional sweetness and vibrant flavour. These bite-sized gems are perfect for snacking, roasting, and incorporating into fresh and cooked dishes alike. They add a delightful sweetness to salads, are excellent in pasta dishes like Spaghetti alle Datterini, and make a fantastic base for sweet tomato preserves.
Source: Canva
Characteristics:
Culinary Uses: Cuore di Bue, or Oxheart tomatoes, are known for their distinctive shape and tender, juicy flesh. These tomatoes are ideal for fresh preparations, such as Caprese salads, where their mild sweetness and succulent texture can shine. They are also great for stuffing and baking, providing a flavourful base for a variety of fillings.
Source: Canva
Characteristics:
Shape: Small and oval
Colour: Bright red
Flavour: Sweet and slightly tangy
Culinary Uses: Pomodorino Vesuviano, or Piennolo tomatoes, are grown in the volcanic soil of Mount Vesuvius. Their unique flavour profile, combining sweetness and tanginess, makes them perfect for long storage and winter use. These tomatoes are ideal for making sauces, especially for seafood dishes, and for roasting whole.
Source: Canva
Characteristics:
Shape: Round and medium-sized
Colour: Green to red
Flavour: Crisp and sweet with a hint of acidity
Culinary Uses: Camone tomatoes, grown in Sardinia, are unique for their crisp texture and balanced flavour. They are perfect for fresh preparations, such as salads and bruschetta, where their crispness can stand out. These tomatoes are also excellent for grilling and roasting.
Source: Canva
Italian tomatoes are a cornerstone of the country’s rich culinary tradition. On a journey with feast, you get to know a region intimately, including its favourite local tomatoes and common ways of preparing this Italian staple.
Bring a taste of the Mediterranean into your kitchen by picking up a variety of tomatoes at your local market, or better yet come away with us and see just what is possible when it comes to this small, red (or purple, pink, yellow, black …) fruit and its many variations across the diverse regions of Italy.