The Corbarino tomato takes its name from its cultivation area: the hills of Corbara, in the province of Salerno. They are intensely red coloured, oblong shaped and typically bittersweet, being one of the most remarkable samples of the local rural tradition.
Those tomatoes are especially rich in vitamins, minerals and healthy anti-oxidant substances.They are especially suitable to prepare delicious dishes based on pomodori even in winter. Pomodori corbarini are the main ingredient for the so called “vongole fujute” (escaped hen clams) sauce. This recipe is able to provide the sauce with a seafood aroma, even if hen clams are not featured at all! That depends on the pomodorini di corbara, which absorb the salty and bitter taste of the sea.
It is recommended because:
– it is a cherry tomato with unique characteristics
– it has a particular salty taste as it is grown in hilly areas exposed to the sea breeze
– it is quick to cook
– it is excellent for simple or elaborate dishes
– it has the classic pear/light bulb shape which makes this product an exclusively typical “Campana” excellence
Origin of the tomato: Campania, Italy
Storage: Store in a dry place. After opening, store in an airtight container and consume within 2-3 days.
Usage: Use after cooking after crushing it with a spoon in order to preserve the pulp during tasting
Ingredients: Corbarino cherry tomatoes (60%), Corbarino cherry tomato juice (40%)
Allergens: Not present
TMC: 36 months from the production date
Advice and pairings: Indicated for the preparation of gravies, sauces, first and second courses.