Corbarino Longkeeper Tomato Seeds

The history of the Corbarino tomato is rooted in the small, ancient village of Corbara, nestled in the Lattari Mountains near Italy’s stunning Amalfi Coast. The town itself has a history stretching back to Roman times, and its agricultural heritage has been shaped by the unique conditions of the area. For centuries, local farmers have cultivated this specific tomato variety on the terraced, hilly slopes of the mountains, a practice that has been passed down through generations.

The Corbarino is often mentioned alongside other famous Campanian tomato varieties like the San Marzano and the Piennolo del Vesuvio, as they all share a similar terroir and a reputation for superior quality. The Corbarino, however, stands out for its unique pear shape, its slightly salty and bittersweet flavour, and its prized status as a “longkeeper” or storage tomato. It is a true testament to the connection between a food, its history, and its unique geographic origin.

One of the most fascinating aspects of its cultivation is the traditional “dry farming” method. Because the hilly terrain makes irrigation extremely difficult and the climate is defined by intense sunlight and low rainfall, the tomato plants have adapted to thrive with minimal water. This seemingly harsh environment is actually the secret to the Corbarino’s intense flavour. Without a constant supply of water, the plant focuses its energy on producing flavourful fruits, concentrating the natural sugars, acids, and nutrients. The mineral-rich volcanic soil of the Lattari Mountains and the salty sea breezes from the Amalfi Coast further contribute to its distinct taste, giving it a subtle saline and savoury undertone that makes it so perfect for seafood dishes.

For a long time, the Corbarino was a well-kept secret, primarily grown and consumed by local communities. It was a “longkeeper” variety, prized for its ability to be preserved through the winter months, either by canning them in their own juice or, in a style similar to the famous Piennolo tomato, by hanging them in large bunches known as “spunzilli.” These hanging bunches would slowly dry and concentrate in flavour, providing a taste of the summer harvest during the colder seasons. In recent years, as culinary experts and home cooks have sought out more authentic and high-quality ingredients, the Corbarino has gained a well-deserved reputation beyond its native region.

The Essence of the Corbarino
Beyond its fascinating history, the Corbarino’s appeal lies in its exceptional qualities:

Distinct Flavour Profile: The taste of a Corbarino is a masterful balance of sweet and tart, with a bittersweet quality that is both complex and refreshing. Unlike other tomato varieties that can be overly acidic, the Corbarino’s acidity is low, which makes it incredibly versatile in the kitchen.

A Culinary Workhorse: While it is a celebrated ingredient for authentic Neapolitan pizza, the Corbarino is also the star of many other dishes. Its thin skin and delicate pulp make it perfect for quick-cooking sauces where its fresh flavour can shine. It is the key to the traditional “vongole fujute” or “escaped clams” sauce, a dish that uses the tomatoes’ subtle saline taste to create a seafood-like aroma without any actual clams. It can also be enjoyed fresh in salads or on bruschetta, where its juicy, flavour-packed nature is fully appreciated.

Appearance and Cultivation: The tomatoes are small and have a unique pear or oblong shape. They grow in beautiful, tight clusters on the vine. The plants themselves are indeterminate, meaning they will continue to grow and produce fruit throughout the season until the first frost. This characteristic, along with their resistance to cracking, makes them a favourite among gardeners and farmers.

These seeds are available directly from Garden Faerie Botanicals in the heart of British Columbia, Canada. The collection features heirloom and heritage seeds that are personally cultivated organically without the use of any chemicals. Emphasizing historical, rare, non-GMO seeds, this selection preserves biodiversity through open-pollination.