Everything You Ever Wanted to Know About Italian Tomatoes

Your guide to the many unique varieties of tomato that grow in Italy.

You’ve probably heard of San Marzano tomatoes, but that’s just the tip of the iceberg when it comes to Italy’s tomatoes. Though Italians were skeptical of tomatoes when they were first introduced to the country in the 16th century—many prominent thinkers at the time believed they were poisonous!—they eventually found an audience and became an important part of the cuisine.  

Italian farmers across the country in the 19th and 20th centuries developed their own special varieties of tomatoes to complement their own local dishes, whether they were being turned into pizza sauce or tossed with fresh-caught seafood. Today, many tomato varieties are honored with IGP or DOP certification to mark their special relationship with their home soil. 

Below are seven of our favorite varieties of tomato to look out for the next time you’re at the market in Italy—including a few you can buy right here in the U.S.! 

Corbarino 

Where they grow: The village of Corbara, on the edge of Monti Lattari in Campania 

These small, pear-shaped tomatoes, also known as Pomodorini di Corbara, have a uniquely balanced sweet-tangy flavor profile that makes them absolutely irresistible. (They’re Giada’s top choice for sauces!)  The volcanic soil of the Lattari mountains and the sea breezes from the Amalfi Coast join forces to help these delicious little tomatoes thrive. 

Datterini 

Where they grow: Southern Sicily, Puglia, Campania 

An heirloom variety that nearly disappeared before it was revived about 20 years ago, these tomatoes are called “little dates” because of their small size, oval shape, and exceptional sweetness. Today, datterini can be found either red or yellow—the sunny yellow variety is about as sweet and candy-like as a tomato can be.

Roma 

Where they grow: The region of Lazio outside Rome 

These plum tomatoes are very well-known in the U.S. but they originally come from the area around Rome—hence the name. Here, they’re grown by many home gardeners who are seeking the perfect canning tomato. Their slim pear shape and relatively meaty texture stand up well to preserving or cooking for sauce or tomato paste.

San Marzano 

Where they grow: The Agro Sarese-Nocerino valley in Campania 

This DOP-certified variety might be the most famous Italian tomato of them all. Long and slender with a unique pointed tip, they have meaty flesh and fewer seeds than most tomatoes, making them well-suited to sauces. Fun fact: you’ll only ever see genuine DOP San Marzano tomatoes preserved whole or in filets in glass jars or cans. Anything else is an impostor!

Pachino 

Where they grow: Pachino, Ispica, Portopalo, and Noto in Sicily 

This IGP-certified variety from the province of Siracusa in southern Sicily is sweet and crunchy. The soil where it grows is brackish and salty thanks to its proximity to the sea, giving the fruit a higher concentration of natural sugars. This tomato is so well-loved, it even graces a stamp issued by the Italian Post Office! 

Piennolo del Vesuvio 

Where they grow: The Vesuvius-Monte Somma volcanic complex in Campania PDO 

Another DOP-certified variety from Campania, the Piennolo del Vesuvio is a small, cherry-style tomato with a distinctive point at its end. Its thicker-than-average skin helps protect the fruit from drying out during the summer months, and allowed locals to hang the tomatoes on the vine after harvest and continue enjoying them well into the winter.  

Cuor di Bue 

Where they grow: Liguria, Abruzzo, Calabria 

Avid gardeners might recognize this variety as the oxheart tomato – that’s exactly what its Italian name means. The vivid name comes from its distinctive ribbing, tapered shape, and massive size, which can reach up to 3 pounds for a single tomato! They’re commonly enjoyed fresh in salads and are known as Pomodoro di Belmonte in Calabria.