View Single Post
Old March 20, 2017   #9
Malabar Circle
Malabar Circle's Avatar
Join Date: Jan 2017
Location: Florence, italy
Posts: 17

Originally Posted by carolyn137 View Post
Interesting to me since it sounds like a de Colgar type,aka winter variety, when you say that taste develops during the months after harvest.

The two countries where de Colgar types were and still are most prevalent are Spain and several Spanish islands near Spain, and also Italy. And I've grown many de Colgar varieties, well,passed them along to my now 7 seed producers that I get from someone in Spain,and expecting a new shipment any day now.

De colgar is a general spanish term that means " to be hanged", referring in this case to tomatoes species that can be hanged to dry. Piennolo means pendolum or to be hanged in oscillation. I've lived in spain fo 2 years and i know what you are referring to. However in terms of quality they cannot be compared to Piennolo which is infact a european protected designation of origin (PDO). This title is not so easily granted and is strictly regional.
The Piennolo can be eaten fresh from harvest however due to a thick skin (which allows for the long coservation) is better to have it stored in clusters (as per my avatar) and used to cook later during the year. The taste that it develops is quite unique and makes a tomato sauce of unparalleled taste and overall quality. I am referring to the ones grown there, in that region. Anywhere else taste and quality will be different, possibly inferior. it is still worth a solid try though.
Malabar Circle is offline   Reply With Quote