
La Fiammante | San Marzano Tomato PDO - 400g
DETAILS
400g Net
240g Drained
The full name, San Marzano Tomato of the Agro Sarnese-Nocerino PDO, is admittedly long for an online store listing, but it’s worth knowing why. It designates a specific variety, grown in a precise region under protected status, ensuring its authenticity and traditional cultivation methods. A name that carries meaning, not just length.
In short...
A true symbol of Italian gastronomy, San Marzano DOP tomatoes are renowned worldwide for their exceptional flavor, delicate balance of sweetness and acidity, and firm, fleshy texture. Grown exclusively in the Agro Sarnese-Nocerino region, at the foothills of Mount Vesuvius, these tomatoes benefit from the area’s volcanic soil, Mediterranean climate, and artisanal farming techniques—factors that contribute to their unique taste and consistency.
With their elongated shape, minimal seeds, and dense, meaty interior, they are perfect for slow-cooked sauces, traditional Italian dishes, and the finest Neapolitan pizzas. Their DOP (Denominazione di Origine Protetta) certification guarantees that each tomato is grown, harvested, and processed under strict regulations, preserving the heritage and authenticity of this prized variety.
Why San Marzano?
Unlike standard plum tomatoes, San Marzano tomatoes are known for their thin skin, low water content, and naturally rich, balanced flavor. Their intense yet smooth taste makes them the preferred choice for chefs and home cooks alike, requiring little to no additional sugar or lengthy reduction to develop their signature depth.
La Fiammante, one of Italy’s most trusted producers, upholds the highest standards in selecting and processing these tomatoes, ensuring that each can captures the full essence of the Italian sun and soil. Recognized by the Vera Pizza Napoletana association, these San Marzano DOP tomatoes meet the requirements for authentic Neapolitan pizza, making them an essential ingredient for true Italian cooking.
How to Use
Whether you’re making a silky tomato sauce, a robust ragù, or a delicate seafood stew, San Marzano tomatoes will bring an unparalleled depth of flavor to your dishes. Crush them by hand for a rustic touch, slow-simmer them into a rich sauce, or simply blend them for an ultra-smooth texture—however you use them, they remain the gold standard for Mediterranean cuisine.
The History of San Marzano Tomatoes: A Legacy of Flavor
This prized variety traces its origins to the 18th century, when, according to legend, the first seeds arrived in Italy as a gift from the Viceroyalty of Peru to the Kingdom of Naples. These seeds were carefully cultivated in the fertile volcanic soil near Mount Vesuvius, where they adapted to the Mediterranean climate and developed their signature rich flavor and unique texture.
By the late 19th and early 20th century, San Marzano tomatoes became a staple of Italian cuisine, particularly in Naples and the Campania region. Their superior quality quickly set them apart from other tomatoes, making them the preferred choice for traditional sauces, pizza, and pasta dishes. As early as the 1920s, farmers in the Agro Sarnese-Nocerino region began specializing in their cultivation, using hand-harvesting techniques and careful processing to preserve their exceptional taste.
The Battle for Authenticity
Due to their unparalleled reputation, San Marzano tomatoes have faced decades of counterfeiting and imitation. By the late 20th century, mass-produced tomatoes labeled as “San Marzano” flooded the market, many of which lacked the distinctive characteristics of the real variety. In response, Italy granted San Marzano tomatoes DOP (Denominazione di Origine Protetta) status in 1996, ensuring that only tomatoes grown in the Agro Sarnese-Nocerino region, following strict cultivation and processing rules, could bear the official name.
Today, DOP-certified San Marzano tomatoes, such as those from La Fiammante, continue to be hand-harvested, peeled, and preserved whole to maintain their delicate balance of sweetness and acidity. They remain an essential ingredient in Neapolitan cuisine, particularly in the Vera Pizza Napoletana tradition, where they are considered the gold standard for authentic pizza sauce.