What it is
A Campanian small tomato category covering Corbarino and Vesuviano ecotypes, used fresh, for storage and for preserves.
Origin place card
The geography is a Campanian tomato map rather than one town: Corbara and Agro Sarnese-Nocerino hills, the Amalfi/Sorrento belt, and Vesuvian/Naples-side communes.
Verified history
The official sheet is more technical than narrative, but it preserves the inherited distinction between Corbarino and Vesuviano ecotypes and their traditional cultivation/processing zones. Treat this as source-supported tradition/history from Regione Campania — Pomodorino campano; the current evidence does not independently establish a founder, precise origin date, first attestation, or archival origin beyond that source framing.
Local hypothesis
The page should treat this as a bridge record linking more specific tomato pages—Corbarino, Vesuviano, Sorrento, Pimonte and other local ecotypes—rather than as a single-origin product.
Local legend / oral tradition
No legend is documented; the memory layer is agronomic and preservative.
Ingredients
Fresh small tomato berries from Corbarino or Vesuviano ecotypes; in preserved forms, tomato juice, salt, extra-virgin olive oil and basil may appear depending on the process. Source-supported detail: forma prevalentemente ovale allungata, leggermente piriforme (con rapporto tra gli assi non superiore a 1.4) con apice mucronato ben evidente; Territorio interessato alla produzione A) per il pomodorino "corbarino": - nella provincia di Salerno: Corbara, S.
Method
Cultivate on supports with traditional planting distances, harvest in waves, and either use fresh, transform whole in juice, or make artisanal conserve by boiling, crushing, drying naturally and packing in terracotta with oil and basil. Source-supported detail: Metodiche di lavorazione Le condizioni ambientali e di coltura devono essere quelle tradizionali della zona, e comunque atte a conferire al prodotto che ne deriva le specifiche caratteristiche di qualità.
Ritual / calendar
Summer harvest and September storage/preserve season; no saint or named feast documented. Source-supported detail: Inoltre, per il prodotto destinato alla trasformazione il prodotto fresco deve avere le seguenti caratteristiche minime colore della polpa rosso intenso (colore Hunter a/b superiore a 2) elevato grado rifrattometrico (> a 6 % °Brix) elevato tenore zuccherino (> 3.5
Why travel for it
Use this as the Campanian tomato gateway page: one entry that leads readers from Vesuvian fields to Corbara hills and Amalfi terraces.
Recreate-it pathway
Produce/provenance page: do not publish invented quantities; recover and test local recipes or preparation variants before final A+ recipe status.
Editorial warning
Do not collapse Corbarino, Vesuviano, Piennolo or Sorrento tomatoes into one generic tomato page; this is a parent/bridge page.
Fieldwork questions
Which producers still use terracotta/oil/basil conserve methods? Which towns still sell the ecotypes under local rather than commercial names?
Photo brief
Corbarino and Vesuviano side by side, supported vines, harvest crates, terracotta conserve pot, jars with basil.