In this article I am going to give you some information about the best Italian tomatoes and its varieties and how much price do they have. Pomodoro fiaschetto di Torre Guaceto is a typical Italian cherry or plum tomato variety originating from Carovigno. Tomatoes known as fiaschettos have a small size, are exceptionally sweet and juicy, and are excellent for canning. They are frequently utilized in the process of preparing passata, which is a tomato sauce that is stored for the winter. In contrast to modern tomato hybrids, which were developed specifically for the purpose of making passata, these small tomatoes nearly went extinct because the costs of cultivation and harvesting were too high, while yields were too low. This was in contrast to modern tomato hybrids, which were developed specifically for the purpose of making passata. The harvesting of these tomatoes starts in June and continues all the way through the warm season. 
Pomodoro S. Marzano dell'Agro Sarnese-Nocerino is a variety of plum tomato that is grown along the banks of the Sarno River in the fertile volcanic plains to the south of Mount Vesuvius. More specifically, it is grown within the provinces of Naples, Salerno, and Avellino. Many chefs consider this variety of tomato to be the best of its kind. Locally referred to as "the king of tomatoes," the San Marzano tomato has a flesh that is nearly devoid of seeds, is brilliant red in color, and has a flavor that is both delicate and bittersweet. It peels relatively readily. Even though San Marzano tomatoes are used in a wide range of different Italian recipes, they are the only type of tomato that can be used to make Vera Pizza Napoletana, which is considered to be the authentic Neapolitan pizza. This is because San Marzano tomatoes have a particularly rich flavor. Pomodorino del Piennolo del Vesuvio refers to cherry tomatoes that are grown and produced in the province of Naples, specifically within the Vesuvio National Park. These cherry tomatoes are sold in the piennolo style, which involves being braided in bunches and sun-dried. When the tomatoes are allowed to progressively dry out, the sweetness of their flavor and perfume becomes more concentrated and powerful. Because they are preserved using an ancient Vegetarian technique, these flavorful cherry tomatoes can be consumed at any time of the year. Amazingly versatile, Piennolo tomatoes are commonly used as a topping for pizza as well as for the preparation of a broad variety of traditional Neapolitan pasta dishes such as Scialatielli con salsiccia and Tagliatelle alle vongole or even desserts such as Millefoglie del Vesuvio. Pomodoro di Pachino is the name given to a variety of fresh tomatoes that originated in the town of Pachino, which is located within the province of Syracuse in the island of Sicily. 
Pachino tomatoes have a distinctively sweet flavor, and its flesh is renowned for being exceptionally juicy. Additionally, Pachino tomatoes have an exceptionally long shelf life. They are most delicious when consumed fresh and are frequently included as a component of various salads, foods that utilize cold pasta, and pizza toppings. Additionally, according to long-standing culinary customs in Sicily, Pachino tomatoes are frequently sun-dried and then preserved in olive oil. In this manner, they are able to be utilized in the preparation of patés and tapenades, as well as a wide variety of flans and an almost unfathomable number of pasta dishes. The Costoluto Fiorentino tomato is a local cultivar that can only be found in Florence. This heirloom has a shape that is easily recognizable, that of a flattened and strongly ribbed object. When it has reached full maturity, the tomato turns a magnificent, dark red color. These tomatoes are one of the greatest varieties for cooking and preparing rich sauces or soups such as pappa al pomodoro because they have a meaty and juicy texture that is high in sugar and acid. Because of these characteristics, they are high in both sugar and acid. They can also be eaten fresh, sliced, and added as an ingredient to salads or sandwiches. The tomato plant originated in Central America and was brought to Italy in the later part of the 16th century. 
Because the environment of southern Europe, and particularly Italy, was so conducive to the production of the 'pomme d'amour', also known as the 'apple of love,' the vegetable quickly rose to prominence as one of the most popular components of Mediterranean cuisine. And as we are all aware, tomato-based sauces quickly became indispensable condiments for pasta, and they were also added to more traditional recipes, transforming them into "new" classics like "amatriciana." In Italy, tomatoes come in a wide variety, and even within those categories, there are numerous subtypes. It should be noted that Italy is responsible for the cultivation of the majority of them. The city of Naples and the province of Campania are commonly thought of as the birthplace of Italian tomatoes, and with good reason. The Spanish were the ones who initially imported tomatoes to this region, and it was here that industrial canning and processing of tomatoes got its start. The 'San Marzano' tomato, also known as Pomodoro S.Marzano dell'Agro Sarnese-Nocerino DOP, is a long-shaped tomato that is typically grown in the region of Salerno. It is considered to be one of the most popular types. 
They are widely regarded as the most effective ingredients for making a sauce. A small guide that we have to the tomato that was provided by the promotional authorities of the Valle del Sarno suggests paying a visit to local restaurants and trattorie in the cities of Angri, Castel San Giorgio, Corbara, Nocera (inferiore & Superiore), Pagani, San Marzano sul Sarno, San Valentino Torio, Sant'Egidio del Monte Albino, Sarno, Scafati, and you should ask for ragù "pippei" with tagliolini or a salad with pomodorino from Corbara. Either one of these options would be appropriate.
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