It was considered extinct. The San Marzano, known as the best tomato for canning, can only be harvested by hand, which is why it was replaced in the 1970s by other varieties in Campania that can be harvested industrially. The San Marzano, once the pride of Campania's farmers, fell into oblivion. It was not until around 20 years later that Slow Food researched it. At the research center of Cirio, a canning manufacturer from Parma, they found old seeds from two more resistant varieties that had been preserved and were resown.
Viani discovered this variety very early on at a Slow Food fair and made it a labor of love. Today, they are part of the basic range. Viani works closely with a producer in Campania, visits him at harvest time, and develops canned products to capture this flavor. There are whole tomatoes, peeled and unpeeled, cubes, passata, polpa, and a simply delicious sugo with basil, as well as tomato paste. Its secret: it develops its best flavor when preserved, has a lot of firm flesh, and few seeds. No lover of Italy can ignore this tomato. The vintage look further emphasizes the uniqueness of this historic variety.
To the press compartment of Antonio Viani Importe GmbH
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