would someone compare/contrast Costuluto Genovese & C. Fiorentino? - Page 2

stormymater · January 12, 2009

Italian Red Pear & C. genovese it is then! Let's see how they really like Cape Fear hot & steamy (think the original not the remake)! Thanks everyone!

PNW_D · January 29, 2010

Looking for a thread that was somewhat related to my question, and thought this the appropriate place to post .....

Anyhoo, a few years back I received seed for Costoluto Fiorentino Novoli and was curious how the Novoli fits in ..

I found this quote while browsing the web - translation?

Quote:

Leggo ora ma siamo nel periodo,

Lilly cerca il costoluto fiorentino , varietà " Novoli " eccezionale per il sugo, stupendo quando è duro e messo in insalata e insieme al tondo di Pachino nella classica panzanella fiorentina.

P.s. io sono nato Novoli,ora è un quartiere ultra popoloso di Firenze, allora solo campi ; un pò di campanilismo ci vuole !!!!!!!

P.S. complimenti per la produzione e le varietà di cultivar

Also re the pear shaped toms, here's ones I recieved from a co-worker whose neighbour is Italian ..... I asked the name and was told they are simply called Paro

brokenbar · January 29, 2010

I grow both Fiorentino and Genovese and have for many years. They are troopers who always give me a great crop in my Wyoming garden. Genovese is larger for me that Fiorentino and in my opinion, Fiorentino is more acidic and taste better eating out-of-hand than Genovese.

I have probably tried fifty varieties over the years for sauce and I always come back to Genovese,...at least for me, it is far superior in texture and taste than any other variety I have grown.

TRANSLATION FOR PNW_D
" Novoli " exceptional for the gravy, (sauce) wonderful when ripe and it is put in insalata (salad) It enhances the classic Panzanella of Florence. (a type of bread salad) I was born in Novoli, a very popular quarter of Florence. This tomato lives up to the description of production for all of the other varieities (of Costoluto)

cortona · February 11, 2010

dear all, i'm from italy to and i livein tuscany, i dont know realy good costoluto genovese but i can tel something about costoluto fiorentino it is one of my favourite variety for salsa(i grow exactly the selezione novoli) the real deal whit c fiorentino is salsa because this tomatoes(higly pized in the florence area) have an hig content of pectine that give the nice and dense consistence to the salsa!
surfing the net i've see a us seeds seller that have costoluto fiorentino but wen i look at the photo it is a different one so some time i think problem come from different tomatoes tan c.fiornetino!
hope my 20 cents are util to somebody!

January 29, 2010	#18
brokenbar Tomatovillian™ Join Date: Jan 2009 Location: South Of The Border Posts: 1,169	I grow both Fiorentino and Genovese and have for many years. They are troopers who always give me a great crop in my Wyoming garden. Genovese is larger for me that Fiorentino and in my opinion, Fiorentino is more acidic and taste better eating out-of-hand than Genovese. I have probably tried fifty varieties over the years for sauce and I always come back to Genovese,...at least for me, it is far superior in texture and taste than any other variety I have grown. TRANSLATION FOR PNW_D " Novoli " exceptional for the gravy, (sauce) wonderful when ripe and it is put in insalata (salad) It enhances the classic Panzanella of Florence. (a type of bread salad) I was born in Novoli, a very popular quarter of Florence. This tomato lives up to the description of production for all of the other varieities (of Costoluto) __________________ "If I'm not getting dirty, I'm not having a good time."

January 12, 2009	#16
stormymater Tomatovillian™ Join Date: Dec 2008 Location: Pleasure Island, NC 8a Posts: 1,162	Italian Red Pear & C. genovese it is then! Let's see how they really like Cape Fear hot & steamy (think the original not the remake)! Thanks everyone!

February 11, 2010	#19
cortona Tomatovillian™ Join Date: Feb 2010 Location: italy, tuscany, town of cortona Posts: 68	dear all, i'm from italy to and i livein tuscany, i dont know realy good costoluto genovese but i can tel something about costoluto fiorentino it is one of my favourite variety for salsa(i grow exactly the selezione novoli) the real deal whit c fiorentino is salsa because this tomatoes(higly pized in the florence area) have an hig content of pectine that give the nice and dense consistence to the salsa! surfing the net i've see a us seeds seller that have costoluto fiorentino but wen i look at the photo it is a different one so some time i think problem come from different tomatoes tan c.fiornetino! hope my 20 cents are util to somebody!