Pleasant on the palate and considered one of the delicacies of Mediterranean cuisine, Sorrento tomatoes are among the traditional local products that define the rich and high-quality food heritage of the Land of the Sirens.
Juicy and fleshy in texture, with a naturally sweet and delicate flavor, Sorrento tomatoes are large in size and round in shape.
From a culinary perspective, their taste is best appreciated when used raw—especially in salads, such as the famous Caprese salad, made with mozzarella, olive oil, and fresh basil.
In the Sorrento area, tomato cultivation is actually a relatively recent development.
According to some sources, probably this variety originated from commercial exchanges between Sorrento and the United States in the early 1900s.
During that period, local entrepreneurs—who were exporting citrus fruits, walnuts, and olive oil to the U.S.—are said to have brought back tomato seeds which, once planted in the fertile soils of the Coast, gave rise to a thriving and highly appreciated crop.
Initially limited to the “Colli” area (between Sant’Agnello and Piano di Sorrento), production quickly spread throughout the Sorrentine Peninsula and gained popularity in other parts of the Vesuvius area, attracting an ever-growing number of consumers.
