Father Bois Tomato (L. lycopersicum)

Father Bois Tomato (L. lycopersicum): This ancient variety comes from the town of Roviano (RM), nestled at the foot of the Apennines between Lazio and Abruzzo. The name derives from the priest who introduced it, in the last century, from Calabria. The plant is very rustic, selected in home gardens and not for trading: the fruits are heavy, fragrant, an ox heart with particularities that make it useful even for sauces. In fact, the pulp is dense and not very watery, more similar to a sauce tomato than a salad tomato. The origin is unknown, it was probably imported, like the Belmonte Calabro Tomato, at the beginning of the twentieth century by returning migrants. We were very impressed by this variety, selected to be grown in difficult conditions, with important berries, meant to feed, with an intense and full taste, a real marvel. The plant is indeterminate, requires support, ready in approximately 80 days after transplanting. For the Central South it can be sown in summer for a late harvest, this variety will be one of the last standing in the garden, last to perish due to the cold.