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San Marzano Tomato 40 seeds
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San Marzano Tomato: The King of Italian Sauce
Species and Origin
The San Marzano Tomato (Solanum lycopersicum) is an indeterminate growth heirloom variety, originating from the Campania region in southern Italy, specifically the Valle del Sarno near Mount Vesuvius. It is the most revered tomato in Italian cuisine, being the only one officially designated for the production of True Neapolitan Pizza (Vera Pizza Napoletana), and holding the Protected Designation of Origin (PDO) seal in Italy.
Flavor and Texture
The San Marzano is famous for being the ideal sauce tomato. Its flavor is sweet, bittersweet, and incredibly balanced, with very low acidity. When cooked, its flavor concentrates, resulting in a dense, rich, and velvety sauce. Its pulp is thick, very fleshy, with few seeds and a low water content.
Aesthetics and Ripening
The shape of the San Marzano is its trademark: the fruits are elongated and cylindrical, with a slightly tapered tip. They mature to an intense and uniform red. The skin is relatively thin, making it easy to peel.
Recommended Use
- High-quality Tomato Sauces (Sugo di Pomodoro).
- Pizzas (especially Neapolitan Pizza), where low acidity is key.
- Canned Peeled Tomatoes.
- Pasta dishes where the sauce is the main star.
San Marzano Tomato. Pack of 40 seeds, with identification sticker of species and origin.
sanmarzano
Specific References
- MPN
- sanmarzano
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San Marzano Tomato: The King of Italian Sauce
Species and Origin
The San Marzano Tomato (Solanum lycopersicum) is an indeterminate growth heirloom variety, originating from the Campania region in southern Italy, specifically the Valle del Sarno near Mount Vesuvius. It is the most revered tomato in Italian cuisine, being the only one officially designated for the production of True Neapolitan Pizza (Vera Pizza Napoletana), and holding the Protected Designation of Origin (PDO) seal in Italy.
Flavor and Texture
The San Marzano is famous for being the ideal sauce tomato. Its flavor is sweet, bittersweet, and incredibly balanced, with very low acidity. When cooked, its flavor concentrates, resulting in a dense, rich, and velvety sauce. Its pulp is thick, very fleshy, with few seeds and a low water content.
Aesthetics and Ripening
The shape of the San Marzano is its trademark: the fruits are elongated and cylindrical, with a slightly tapered tip. They mature to an intense and uniform red. The skin is relatively thin, making it easy to peel.
Recommended Use
- High-quality Tomato Sauces (Sugo di Pomodoro).
- Pizzas (especially Neapolitan Pizza), where low acidity is key.
- Canned Peeled Tomatoes.
- Pasta dishes where the sauce is the main star.