Pomodorino Seccagno di Zagarise

An ecotype held together by the growers of the Ionian hinterland. It was first grown on the Presila hills of the Catanzarese among the olives and climbs to 800 and even 1,000 metres. The fruit is small, about 60 grams, round and smooth or faintly ribbed, deep red; it holds very little water and has a thick skin, which is what lets it keep through the winter. Before the Second World War the seccagno or siccagno types were common not only in Calabria and Sicily but across the south.