Food: The Spagnoletta Tomato (Gaeta’s Own Tomato)

WHAT THE SPAGNOLETTA IS:
– Definition: the tomato variety native to Gaeta (known in Rome as Casalino).
– Appearance: small, with its characteristic ribbed, segmented shape.
– Plant: low growing (80-100 cm), with broad heart-shaped leaves.
– Season: much earlier than other tomatoes.

ITS UNIQUE TASTE (the secret):
– Flavour: tangy and distinctly savoury.
– Texture: juicier than common tomatoes.
– Terroir: the distinctive taste comes from the growing area, where irrigation water is often brackish because the sea is close by.

HOW IT IS USED IN GAETA’S KITCHEN:
– Raw (the perfect use): ideal in fresh salads with basil, onion, olive oil and Gaeta olives.
– Seafood sauces: thanks to its juice and acidity, it is the perfect tomato for fresh seafood sauces (mussels, clams, langoustines) and for fish soup.
– Preserves: also used to make sun-dried tomatoes in oil.