Pomodoro Canestrino di Lucca
Lucca Canestrino Tomato
A ribbed Lucca tomato, also called Cresputo or Costoluto, long grown in family kitchen gardens and sold in the city markets, where it once fetched more than other varieties. Hybrid ribbed types pushed it aside from the late 1960s; a few custodian farmers kept the seed, and it entered the Tuscan biodiversity register in 2015. The name means little basket, and it is recognised as much by its flaws: green shoulders that stay green when ripe, and small clefts under the stem.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Lucca, Capannori, Porcari, Altopascio, Montecarlo, Camaiore, Massarosa and Viareggio municipalities, Lucca province, and San Giuliano Terme and Vecchiano municipalities, Pisa province, Tuscany region
How it is made
Fertilised organically, with no chemical weedkillers, and picked in stages from late May into late autumn. Thin-skinned, soft but dense, few seeds and little water, sweet with low acidity; fruits run 150 to 200 grams and can reach 300.