Tomato – Super Food
Tomatoes History in Italy
The recorded history of tomatoes in Italy dates back to 31 October 1548 when the house steward of Cosimo de’ Medici, the grand duke of Tuscany, wrote to the Medici private secretary informing him that the basket of tomatoes sent from the grand duke’s Florentine estate at Torre del Gallo “had arrived safely.” Tomatoes were grown mainly as ornamentals early on after their arrival in Italy. For example, the Florentine aristocrat Giovanvettorio Soderini wrote how they “were to be sought only for their beauty” and were grown only in gardens or flower beds. The tomato’s ability to mutate and create new and different varieties helped contribute to its success and spread throughout Italy. However, even in areas where the climate supported growing tomatoes, their proximity of growing to the ground suggested low status. They were not adopted as a staple of the peasant population because they were not as filling as other fruits already available. Additionally, both toxic and inedible varieties discouraged many people from attempting to consume or prepare them.
Unique varieties were developed over the next several hundred years for uses such as dried tomatoes, sauce tomatoes, pizza tomatoes, and tomatoes for long term storage. These varieties are usually known for their place of origin as much as by a variety name. For example, Pomodorino del Piennolo del Vesuvio is the “hanging tomato of Vesuvius”. Five different varieties have traditionally been used to make these “hanging” tomatoes. They are Fiaschella, Lampadina, Patanara, Principe Borghese, and Re Umberto. Other tomatoes that originated in Italy include San Marzano, Borgo Cellano, Christopher Columbus, Costoluto Genovese, and Italian Pear. These tomatoes are characterized by relatively intense flavor compared to varieties typically grown elsewhere.
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