On a small strip of land overlooking the unspoiled beaches of the Torre Guaceto Nature Reserve (Brindisi), tomato cultivation captures the scents of a generous territory. Processing follows ancient methods, which is why the Fiaschetto tomato of Torre Guaceto has become a recognized Slow Food Presidium.

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At the heart of Vesuvius National Park, on the slopes of Mount Somma in Pollena Trocchia, stands a nineteenth-century farmhouse. Here, volcanic soil, tradition, and passion give life to Pomodorino del Piennolo del Vesuvio DOP: clusters of tiny tomatoes grown by hand and preserved hanging throughout the winter.

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On the hills of Città Sant’Angelo in Abruzzo, Tenuta Fragassi cultivates the Pera d’Abruzzo Tomato, an ancient, sweet, low-acid variety that is now being rediscovered and celebrated. Here, the tomatoes are carefully harvested and transformed into passatas, ready-made sauces, ragùs, pâtés, and preserved-in-oil specialties. The local extra-virgin olive oil makes the products even more refined.

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From Puglia, opening a jar of this passata releases the unmistakable aroma of homemade tomato sauce, made with hand-picked tomatoes selected in open fields. Other specialties include Spaccatelle (tomatoes sliced with the skin on) and whole peeled tomatoes.

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Craftsmanship, authenticity, and flavor are the core values of this farm, which – using organic methods and a short, closed supply chain – turns freshly picked tomatoes into richly flavored preserves. In the generous lands of the Tavoliere delle Puglie, they grow especially the Prunill tomato, a native Lucera variety, and the Roma tomato, the flagship of the “No Added Salt” line.

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Founded by a family of farmers from Ercolano, this company carries on the tradition of Pomodorino del Piennolo del Vesuvio DOP, grown by hand, harvested in clusters, and processed using artisanal methods. The range also includes yellow cherry tomatoes, friarielli, and other handcrafted preserves.

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