Fruit, vegetables and pulses

Giallorosso tomato of Crispiano

Giallorosso tomato of Crispiano: golden keeping tomatoes from the masserie

An old variety selected in the Vallone, the most fertile farmland of Crispiano, enclosed by dry-stone walls. Its round fruits wear a thick, yellow-orange skin and have a tangy taste with a green, herbal edge. Picked between late July and early September, it stays fresh for months hung up in garlands called nzerte.

• Yellow-orange rather than deep red, thanks to a high carotene content
• Thick skin over soft flesh
• Harvested in summer, it keeps its flavour well into the following year

How to enjoy it. In Crispiano it goes into acquasale: stale bread soaked in water with basil, celery, onion and extra virgin olive oil. Strung in garlands and hung in a sheltered spot, it carries tomatoes through the winter.

Production areas

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