The "Fiaschetto" tomato
A Slow food presidium from organic farming
Although there was a need (especially in more recent times) to replace this cultivar with more productive types of tomato, the Fiaschetto has saw a slow recovery in recent years, making a comeback thanks to an important work of safeguarding of a product whose typicality is recognizable both for its cultivation and for its processing that is dedicated to the production of the Calemone Tomato Sauce.
The fiaschetto tomato today represents the historical cultivar of this territory, a fresh consumer product with an oval berry with lace, a bright red color and a green collar, a thin skin, rich in seeds and a very tasty and concentrated pulp which gives us a distinguishable and intense flavor.
Calemone's Production
Explore Calemone's product categories to discover all the flavors of the Apulian food tradition.
The importance of Fiaschetto tomato for the territory
In every phase (from cultivation to its processing) the Fiaschetto tomato also preserves social and religious aspects that have been handed down from generation to generation; for example, its transplant took place on the day of San Giuseppe, while the day of San Giovanni was the day chosen to collect the first fruits, which were destined either for direct consumption, or processed to obtain a tomato sauce. The processing of the tomato allows to preserve not only all the flavor of the fruit, but also and above all its nutritional values and its organoleptic characteristics.
The production of tomato sauce has been renewed every year for centuries, respecting a tradition that sees the participation of every member of the family in the transformation of the Fiaschetto, playing a precise role in the cultivation, harvesting and the processing of Fiaschetto tomato, useful used for facing the cold seasons comfortably.
