Pomodorino di Manduria
Tomato cultivar
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Characteristics
These tomatoes are cultivated in little plots of land (1/2–2 hectares). They are sown in March and harvested from the second half of June to the first days of September.[1]
From some researches, it has been discovered that this ecotype is very resistant to the tomato spotted wilt orthotospovirus (TSWV) and with a graft that this tolerance is also transmitted to other varieties.[2][3]
This table is about dried tomatoes in oil (for 100 grams):
| Water | Protein | Fat | Carbohydrate | Fiber | Energy Value |
|---|---|---|---|---|---|
| 57 | 5 | 14 | 17 | 5 | 214 kcal[4] |
Designation of origin
The Italian Ministry of Agricultural, Food and Forestry Policies has recognised pomodorino di Manduria as a prodotto agroalimentare tradizionale (PAT) of Apulia.[5]
