Vesuvio's Yellow Tomato
Contrary to popular belief, the Pomodorino Giallo (Yellow Tomato) is the original version of the berry. Its name, pomodoro, coming from the words for 'golden apple' is proof in of itself. It is in the Mediterranean, in the midst of the 17th Century, that with the spreading of its cultivation, the tomato gains richer and showy colours. A few ecoptypes which maintain their original colours are the exception: Pomodorino Giallo has been planted and consumed for centuries on the slopes of Mount Vesuvius. The cultivation on support poles that hold the fruit separated from the earth, is made entirely by hand.
The tomato is planted from April to September and harvested from mid-July. It has a very sapid taste, but also soft and delicate. The aroma is fresh and the acidity just right. It is also rich in pectin, which means it can be made into a creamy and consistent sauce in a few minutes. Because of the preservation moves put in action by the National Park, it is starting to spread outside of its traditional area: there are many markets around Italy in which one can find the 'authentic' Pomodorino Giallo right next to the common red ones. Cooks usually combine it with fish, while tradition holds that it should be eaten in a simpler way, on a traditional slice of bread.
