Yellow Datterino in Natural Carbon 1kg

Description

History of the yellow datterino tomato

The yellow datterino tomato, contrary to popular belief, is the ancestor of the tomato we know today. The first tomato growers were the Native Americans, who consumed it extensively and believed the yellow berries had aphrodisiac properties. The plant was later exported to Spain for ornamental purposes, but it was from there that the Italians took the name "golden apple" to use the fruit that is on our tables today.

The characteristics of this natural yellow datterino tomato

The yellow datterino tomato has a sweet flavor and is characterized by a total lack of acidity. When harvested, it appears in regular clusters of 14-16 fruits, with a uniform, irregular cylindrical shape. It is rich in antioxidants capable of neutralizing free radicals, as well as containing vitamins C, A, and B vitamins.

How to use natural yellow datterino tomatoes

Precisely because, compared to the classic tomato, it has no acidity, it is widely used in recipes based on fish and seafood and to fill pizza.

The Sele Plain

Much of the raw materials Carbone processes come from the Sele Plain, in the province of Salerno: an area considered among the most fertile and suitable in Italy for growing vegetables and tomatoes, thanks to its mild climate, proximity to the sea, and rich alluvial soils. These conditions allow for consistent harvests of high quality and regular ripening throughout the season.

The artisanal workmanship

The vegetables and greens processed by Carbone follow traditional preparation methods, often based on recipes from Campanian peasant cuisine: slow cooking, seasoning with simple ingredients like oil, garlic, and aromatic herbs, and preserving in jars without the use of additional preservatives. This method prioritizes the authentic flavor of the raw ingredients over industrial standardization.

From the home table to the restaurant

Products designed for both everyday family use and professional catering, where short preparation times and consistent quality are essential: ready-to-use, they can be served as is or as a base for more elaborate preparations.

Seasonality and harvest

Many of the vegetables Carbone processes follow a seasonal harvest schedule, which determines their availability and quality throughout the year. Working seasonally often means sacrificing consistent year-round availability, while maintaining a higher quality of raw materials than forced or imported crops grown out of season.

A ready-to-use product

Processing and preserving them in jars allows you to always have a ready-made ingredient on hand in the pantry, without having to deal with the cleaning, cooking, and seasoning times required for fresh produce: a practical advantage that doesn't compromise flavor, thanks to a process designed to preserve the vegetable's original characteristics.

Without waste

Preserving vegetables in oil or jars reduces waste associated with the perishability of fresh vegetables, preserving the organoleptic characteristics of the product, harvested at the perfect ripening point, for a long time, ready to be consumed even months after harvest.

A versatile product at the table

Whether served as an appetizer, side dish, or ingredient to enhance a first course, this product is suitable for a variety of occasions: from a quick everyday meal to a more refined aperitif with guests, without requiring additional preparation time compared to what is already prepared in the jar.

Discover the other products in the category Tomatoes and the proposals of Coal. To learn more about Carbone, visit the official website of the manufacturer.