San Marzano origin

sjamesNorway · May 31, 2016

Here's an interesting tidbit from the book "Pomodoro!: a History of the Tomato in Italy" by David Gentilcore.

"The tomato variety that made this all possible [a doubling of British and American import of canned tomatoes from Italy] was a… ‘recent cross’ between the ‘Re Umberto’ and ‘Fiaschetto’ varieties. This was the ‘San Marzano’, variety after the town near Salerno, where it was first cultivated. In just a few years, the ‘San Marzano’ had become the major variety used for canned whole tomatoes.”

Steve

OzoneNY · May 31, 2016

How much time is the author considering for recent?

sjamesNorway · May 31, 2016

Quote:

Originally Posted by OzoneNY

How much time is the author considering for recent?

Sorry, I should have written that it was the mid-1920s. The excerpt is here on pages 113-114:

https://books.google.no/books?id=hZg...eties.&f=false

Gardeneer · June 1, 2016

I have heard that the name "San Marzano" is a trade marke in Italy. This means that it has to be grown in the town of San Marzano. It is something like Balsamic Vinegar, or Champagne in France.

Gardeneer

OzoneNY · June 1, 2016

Quote:

Originally Posted by Gardeneer

I have heard that the name "San Marzano" is a trade marke in Italy. This means that it has to be grown in the town of San Marzano. It is something like Balsamic Vinegar, or Champagne in France.

Gardeneer

Quite true. Although the point is, San Marzano tomatos are grown in or around the farms of San Marzano near Mt Vesuvius. Otherwise the same tomato grown elsewhere is said to be San Marzano style. Same tomato really (yes different soil) however it is an attempt to protect their farming industry and who can blame them.
Look for the DOP label on canned tomatos.

rnewste · June 1, 2016

Until the "real ones" ripen in the garden:

They are grown under the shadow of Mt. Vesuvius:

Interesting stuff!

Raybo

sjamesNorway · June 2, 2016

I thought this was interesting because Fiaschetto (Napoli a Fiaschetto) has been recommended to me by Bower as a variety with excellent old-fashioned taste:

"Steve, to the original question, the classic red tomato taste that I like is at it's best in Napoli a Fiaschetto, a tough, medium sized determinate that I got from Solana Seeds. A rich tomato taste which is balanced, not leaning towards tart nor sweet. These are small fruit."

And there is a long running thread about Umberto, which Tatiana calls Roi Humbert and writes, "A great paste, cooking, or canning tomato":

http://www.tomatoville.com/showthrea...hlight=Umberto

Little wonder the cross became so popular.

Steve

Noreaster · June 2, 2016

We've come to find San Marzano our very favorite for sauce.

This year, have 40 SM plants going in the garden. Will follow up in a couple
months with pics !

May 31, 2016	#1
sjamesNorway Tomatovillian™ Join Date: Oct 2014 Location: Norway Posts: 1,049	San Marzano origin Here's an interesting tidbit from the book "Pomodoro!: a History of the Tomato in Italy" by David Gentilcore. "The tomato variety that made this all possible [a doubling of British and American import of canned tomatoes from Italy] was a… ‘recent cross’ between the ‘Re Umberto’ and ‘Fiaschetto’ varieties. This was the ‘San Marzano’, variety after the town near Salerno, where it was first cultivated. In just a few years, the ‘San Marzano’ had become the major variety used for canned whole tomatoes.” Steve

June 2, 2016	#7
sjamesNorway Tomatovillian™ Join Date: Oct 2014 Location: Norway Posts: 1,049	Umberto and Fiaschetto I thought this was interesting because Fiaschetto (Napoli a Fiaschetto) has been recommended to me by Bower as a variety with excellent old-fashioned taste: "Steve, to the original question, the classic red tomato taste that I like is at it's best in Napoli a Fiaschetto, a tough, medium sized determinate that I got from Solana Seeds. A rich tomato taste which is balanced, not leaning towards tart nor sweet. These are small fruit." And there is a long running thread about Umberto, which Tatiana calls Roi Humbert and writes, "A great paste, cooking, or canning tomato": http://www.tomatoville.com/showthrea...hlight=Umberto Little wonder the cross became so popular. Steve

May 31, 2016	#2
OzoneNY Tomatovillian™ Join Date: Jul 2014 Location: Frisco Texas Posts: 390	How much time is the author considering for recent?

June 1, 2016	#4
Gardeneer Tomatovillian™ Join Date: Feb 2015 Location: NC - zone 8a - heat zone 7 Posts: 4,919	I have heard that the name "San Marzano" is a trade marke in Italy. This means that it has to be grown in the town of San Marzano. It is something like Balsamic Vinegar, or Champagne in France. Gardeneer

June 1, 2016	#6
rnewste Tomatovillian™ Join Date: Apr 2007 Location: Campbell, CA Posts: 4,064	Until the "real ones" ripen in the garden: They are grown under the shadow of Mt. Vesuvius: Interesting stuff! Raybo

June 2, 2016	#8
Noreaster Tomatovillian™ Join Date: Feb 2006 Location: Northeast Posts: 260	We've come to find San Marzano our very favorite for sauce. This year, have 40 SM plants going in the garden. Will follow up in a couple months with pics !