Italy is the largest European tomato producer, second in the world only to the United States. Campania, then, can certainly be considered the natural and historical home of tomatoes. For this region, the "Pummarola" is not only a product of the earth but a real food glory, it can be defined without fear of denial a symbol. And it is no coincidence, therefore, that in Campania, there are still typical, niche varieties, little known as the Pomodorino di Corbara or Corbarino.
A Pomodorino di Corbara Giallo is an excellent product and an interesting alternative to the classic red tomato preserve. The yellow tomatoes are a very ancient product, rich in history and tradition, just think that the current name tomato comes from the fact that the first tomatoes arrived in Europe from the Americas were yellow and hence the name of golden apple. The red fruit varieties were in fact only cultivated later. It 'a fruit rich in taste but very delicate: its sweet and slightly acidic taste makes it perfect to enhance both fish and meat dishes and is excellent if tried on white pizza. Moreover, thanks to its high pectin content, it is perfect to prepare thick and creamy sauces. Yellow tomatoes, besides boasting an exceptional taste, are also an excellent food from a nutritional point of view: they are very rich in vitamins, with content three times higher than other tomatoes, and have a high concentration of beta-carotene, which play a very important role in the antioxidant action of our body. They contribute to the protection against pollutants and help the mucous membranes of the mouth, nose, throat, and lungs to reduce the onset of infections. The careful techniques of craftsmanship help to maintain the nutritional intake and vitamin content unchanged, so as to bring to our tables not only a product rich in taste but also an important ally for our health.