Benevento F1

[Fred Hempel]

Originally Posted by ddsack

Just room temperature, open air in an extra basement bedroom. Temp probably varied from 60-70F, the cooler temperature as winter set in.

That sounds about perfect.

[KarenO]

Found another good photo of Benevento from the summer:
KarenO

[Fred Hempel]

I really like that one.

[DK2021]

I really like that photo too. Can't wait to grow Benevento!

[Fred Hempel]

It is what is inside that distinguishes our new slicer beefsteaks.

Firm, but not rubbery

Dispersed seed locules

Little or no core

Small-grained, velvety and flavor-packed flesh

Perfect slices for gourmet take-away sandwiches. Won't turn to mush or sog the bread.

This is Benevento (photo by KarenO). Our new Bicolor Slicer Beefsteaks will meet the same, exacting standards.


What chefs are saying --

These are the best sandwich tomatoes I’ve ever come across. They combine all the flavor of a late-summer heirloom tomato with the texture of a great beefsteak. Which means that your sandwich has all that great tomato taste you want without becoming a soggy mess.
-Jonathan Katz
Executive Chef (former), Eataly Los Angeles

After working with heirlooms for years, it has been truly amazing to work with your Benevento tomatoes! They have all of the heirloom beauty and flavors, yet don't lose their seeds when slicing so you get full flavor and texture as it remains intact. Combined with it's long shelf life, the Benevento tomato will continue to be favored in our kitchen for seasons to come.
-Devon Coen
Executive Chef, The Pastaria (Los Gatos)

Once you taste a slice of Benevento on a sandwich, your BLTs, Burgers, and Hoagies will never be the same. With a stunning cross section and an indescribably meaty texture, it maintains it's integrity on any sandwich. It possesses all the mechanical elements of a great beefsteak tomato and adds the depth of flavor and umami of a perfectly ripe heirloom. Benevento has a permanent home with us.
- Francis Hogan
Executive Chef/Partner, Sabio on Main (Pleasanton)

[Labradors2]

Praise indeed! Looking forward to growing Benevento F1 this coming season . Karen's high praise for this variety was enough for me!

Linda

[Barb_FL]

Has anyone grown Benevento in a hot/humid climate? I am not looking to grow it now (way too late in the season) but in Sept/October.

The tomato is gorgeous.

[wxcrawler]

Originally Posted by Barb_FL

Has anyone grown Benevento in a hot/humid climate? I am not looking to grow it now (way too late in the season) but in Sept/October.

The tomato is gorgeous.

Not yet, but I've got 2 that are about 18" tall here in Tulsa. It can get very hot and humid here by early June. I'm optimistic that they'll do well.

Lee

[Barb_FL]

Yes, keep me posted. Any chance you are growing in a container or earthbox?

[wxcrawler]

I'm growing them in 15 gallon, tan Smart Pots.

[tryno12]

looks just like a beauty king? what is the difference?

[ddsack]

It may look similar on the outside, but Beauty King is a typical bi-color, a large yellow/red with some red streaks on the yellow inside when sliced. Benevento is all single color pinkish/red on the inside, there are pictures further back in this thread, I believe. Also for me, Benevento is earlier and tends to be more medium sized, with good storage capability.

[KarenO]

Originally Posted by tryno12

looks just like a beauty king? what is the difference?

Well, it’s not the same general colour class tomato.
There are more differences than similarities especially in fruit quality and consistency I think.

I See a stripe ,( a different stripe) as the only major similarity.
Best to grow it I think and compare.
KarenO

[Fred Hempel]

The unique characteristics of Benevento are described here.

We are also developing a new variety with the same coloration as Beauty King. That project is our current Kickstarter project

[Granite26]

Looking forward to trying Benevento.
Ordered a few varieties on the weekend and had the seeds half way across country on Thursday!
Excellent!
Thanks