Orvietano Tomato (Lycopersicon lycopersicum)

Orvieto Tomato (Lycopersicon lycopersicum): we discovered this variety in the municipality of Orvieto, more precisely in the beautiful hamlet of Morrano Nuovo. There, overlooking the breathtaking panorama of the Paglia River valley that reaches all the way to the ancient city perched on the tuff cliff, are endless vineyards and olive groves, wild oak forests, and ruined farmhouses that remind us of the importance these lands once had. Lands of oil and wine, yes, but also of tobacco, which for many centuries dominated and made this village prosperous, now all but disappeared. Here, in the Matile, a soil both loved and hated by those who cultivate it, excellence still thrives: Muffato, a sweet wine produced in only three places in the world, intense Umbrian Moraiolo olive oil, extraordinary cheeses and cured meats. Beneath the ashes of memories, the embers still smolder. And it was right here, while I was having lunch at Morrano's historic restaurant, that I saw the host, Davide, pass by with a huge, heavy, succulent tomato, perched on a tray like the head of John the Baptist. A vision. Davide is a friend who is passionate about growing vegetables. When I brought him lemon squash, he made a fabulous compote to accompany the cheeses he searches for extensively at every farm in Umbria and beyond. He prepares an unforgettable vegetable pudding with chicory powder. He always has a vegetable option from his garden. That day, the enormous tomato served raw with wild herbs and local olive oil came from a neighbor. Since we've digressed, I'd like to clarify something. I'm not promoting this restaurant; we're talking about the discovery of an Italian excellence, and it's my duty to provide the details, the places, and the people where it all began. Because if Davide weren't so diligent and almost obsessive in his research (I know what that means), I would never have found what we'll now call the Giant Orvieto Tomato . The plant is determined and very productive, with very large berries, weighing at least 500 grams per kg or more. They are slightly flattened, pink in color, with thick skin and slightly watery, dense, fragrant flesh with few seeds. The flavor is sweet and tart, balanced, and rich. I grow literally hundreds of tomato ecotypes, and I've never encountered a variety so hardy yet so productive, with such exceptional organoleptic qualities. Of course, the Pantano di Ardea , known as Stortone, the first tomato we "rediscovered" and sent to Arsial, has an exceptional flavor, but it is more difficult to grow, less productive, and more temperamental. The Padre Labois, another large tomato like the previous one, reborn from our research, also has a surprising, deep, and ancient flavor, but the Orvietano surpasses them in yield. With good support, you'll be amazed at how much each plant will yield. It's a real tank, but take care of it, give it good soil without overwatering and one evening, leaning on your hoe, you'll find yourself smiling as you gaze at this ancient marvel.

 The Giant from Orvieto will be sent to the relevant authorities in the Umbria region for appropriate genetic analysis to identify any markers of commercial tomatoes and exclude it from existing lines. The genetic analysis, conducted in collaboration with the relevant authorities, is part of the protection and recognition process we strive to apply to all recovered varieties.