This rare tomato from the Campania region of Italy may become your favorite sauce tomato. Corbarino is a meaty pear shaped tomato with low acidity perfect for eating fresh, canning or saucing.

The Corbarino is an ancient variety of tomato that has been recovered in recent years; now a special, sought-after variety. It has an elongated shape – like a lightbulb – and a bright, red color. It has a bittersweet flavor and significant levels of Vitamins A and C.

According to the Associazione Verace Pizza, Corbarino tomatoes are one of just three tomato varieties (with San Marzano and Piennolo) that are permitted to be used to make the real authentic Pizza Napoletana.

A tasty tomatoes salad, extra virgin olive oil and lots of basil leaves. Try it cooked, prepare sauces used to season fish, or with pizza. 

Corbara is a town and comune in the province of Salerno in the Campania region of south-western Italy.

Those tomatoes are especially rich in vitamins, minerals and healthy anti-oxidant substances. They are especially suitable to prepare delicious dishes based on pomodori even in winter. Corbarino tomatoes are the main ingredient for the so called “vongole fujute” (escaped clams) sauce. 

Small and pear-shaped, these tomatoes are jarred whole in their own juice with a little bit of salt and basil. Corbarino are delicate, sweet, and with very low acidity, so they do not stand up to long cooking. On the contrary, they require very little to make an incredible sauce. Use them to whip up a quick classic tomato sauce, as the perfect base for a Bloody Mary, or with all your fish recipe. 

 Since Corbarino have an outstanding, balanced flavor, they can also be eaten raw! We love them sliced with a bit of salt as a topping for bruschetta or, of course, crushed for homemade pizza. 

a handful of seeds per pack. from Peter’s garden

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