Yellow cherry tomato Giagiù is a
spontaneous mutation of red Piennolo cherry tomato. On the slopes of Mt.
Vesuvius, an excellent particular species is grown, the ecotype derived from
Patanara. As red Piennolo of Vesuvius, the yellow cherry tomato has some
peculiarities that makes it unique and make it distinguish itself from all the
other varieties. Some of these are: the oval shape, the thick peel and the compact
these features make it suitable to be preserved a pachettelle or in bunches,
hanging in vertical position.
The brilliant yellow coloured tomato
is full of nourishing substances: in facts, it contains many vitamins and anti-oxidants.
It is also a versatile ingredient in cooking: its taste has no sourness, so
it’s perfect to be matched with fish or vegetables; furthermore, the pectin in
the peel can thicken sauces, making it particularly suitable to the preparation
of pureed soups.
Its name is tied to its story, that is
a fully-fledged legend. Yellow cherry tomato was discovered by accident: it was
told that a farmer, who has a granddaughter called Giulia, was picking up some
red piennolo tomatoes. While he was doing this, he saw some yellow fruit in a
plant close by.
agriculture major, took a sample to the lab to examine it; she discovered that
this plant was a spontaneous genetic mutation of the common tomato, which gave
it different qualities compared to red tomato. Since then, the production of
yellow cherry tomato Giagù has started. The term Giagiù refers to its colour
and sweet taste.
Eligo produces the yellow cherry
tomato Giagiù cut in pieces in two sizes: 500g and 1kg. Moreover, it makes
yellow tomatoes preserves, in which tomatoes are entirely put in jar.