This is the 'plum tomato par excellence" and one of the main originators of the success of the Mediterranean diet. It is talked about all over the world; it is more and more sought after by the United States and Japanese markets and even North European countries have already welcomed it with open arms. It is the San Marzano tomato, one of the jewels in Campania's crown and of the whole tomato section in general. The story goes that the first seed of the San Marzano tomato came to Campania in 1770, as a gift from the Kingdom of Peru to the Kingdom of Naples, and that it was planted in the area that corresponds to the present commune of San Marzano.

This illustrious tomato found its ideal growing area in the fertile volcanic land and in the Mediterranean climate of the Sarnese-Nocerino countryside, a vast plain in the province of Salerno. Just over twenty years ago anything up to millions of quintals were harvested, which was why it came to be known as the "red gold" of Campania. Then in the eighties the San Marzano was struck by a series of problems, particularly to do with plant health, which led to a crisis: the cultivated surface area and production were drastically reduced, until they almost completely disappeared. For some years, however, the San Marzano tomato has returned to redden the land of its traditional area, which, besides the Sarnese-Nocerino countryside (the most important production area), includes the Acerrano-Nolano area, in the province of Naples. A happy return, strongly favoured by new varietal selection and genetic improvement undertaken by the region of Campania - whose merit must be recognised for their conclusive contribution to the rescue in extremis of the "king of plum tomatoes" - and today entrusted to the Consortium for the exploitation and protection of the San Marzano. This is how this glorious tomato was protected, until obtaining the DOP (Protected Denomination of Origin) label in 1996 from the European Union for the processed product. So what are the organoleptic, physical and chemical qualities that have made the San Marzano famous and unmistakable, both fresh and tinned? It has a bittersweet taste; the fruit have the characteristic elongated "plum" shape, firm flesh and a low number of seeds. The skin is an intense bright red colour and peels off easily. It is fragrant and fleshy, rich in flavour (which enhances traditional dishes of Italian cuisine) and also in nutrients. The harvest of the San Marzano usually begins in August and continues until the end of September and sometimes later. It is an extremely delicate crop and mechanisation cannot be used. The need for labour for the staking for vertical training and for the graduated harvest (the true San Marzano is harvested seven, eight or even more times, only when completely ripe) are two elements that lead to a considerable increase in production costs, fortunately, as the recent increase in the amount of surface area used for cultivation and the amount of produce processed bear witness, as well as the interest of operators and consumers, the San Marzano tomato is living a second shining youth. It is sustained by the image that the magnificent plum tomato has managed to maintain intact through the years, so that it can function as a tow that it drags along other "Made in Italy" products from Campania.