Stella tomato (Pomodoro Stella)

Cultivar of Tomato (Solanum lycopersicum)

Food, Plant source foods, Flowering plats (angiospermae), Mesangiosperms, Eudicots, Core eudicots, Superastierds, Asterids, Lamiids, Solanales, Solanaceae, Solanum, Tomato

Species name: Solanum lycopersicum

Others name: Pomodoro pesciatino, Pomodoro del morianese

Consumption area(s): Borgo a Mozzano, Pescia

Given the potential for confusion between the terms, unless otherwise specified, the term “tomato” or “Stella tomato” refers to the fruit, not the plant

Introduction

The Stella tomato is a fruit that stands out for its ribbed shape and slightly flattened structure, with a distinctive bright red color. Its firm texture and intense flavor offer a rich and pleasant tasting experience. Each fruit weighs on average between 150 and 200 grams and reaches maturity between June and October. This tomato is highly valued not only for its shape and color, but also for its organoleptic qualities, which make it ideal for being eaten raw—perhaps paired with a slice of bread.

In the past, during harvest, the fruits were placed in wicker baskets and stored in cool environments, such as stables, where they were protected by layers of straw. In Pescia, thin reed mats known as cannicci—made by tying slender canes together to form a kind of woven surface—were used to prevent direct contact with the ground, thereby helping to preserve the quality of the product. Careful seed selection, carried out through self-production, allowed the local ecotype’s characteristics to be preserved intact.

The versatility of the Stella tomato makes it perfect for enriching dishes such as broths, vegetable soups, and salads, while never losing its typical freshness and persistent aroma, which lingers even after cooking.

Production method of Stella tomato

The production of the Stella tomato begins with the selection of healthy fruits from the earliest clusters, which are carefully pressed to extract the seeds. These seeds are then dried and stored in glass jars to preserve their quality.

Sowing takes place in late April or early May in a protected seedbed, ensuring optimal conditions for the seedlings’ growth. Once germinated, the seedlings are covered with protective tunnels to shield them from adverse weather and promote healthy development.

Around June 10, the seedlings are ready for manual transplanting into the field. During cultivation, a light plowing at a depth of approximately 35–40 cm is performed to encourage strong root establishment. The plants are supported by stakes (canes), which allow vertical growth while preventing bending or breakage.

Standard pest control treatments and fertilization regimes are applied to maintain plant health. In mid-August, topping (pinching) is carried out to ensure a uniform harvest.

Each plant produces roughly 6–7 kg of tomatoes, spread over five clusters, resulting in a good yield. Harvesting is done by hand, about ten days before full maturity. After picking, the tomatoes are packed into wicker baskets, ready for storage and subsequent consumption.

Nutritional facts table of the fruit

In the absence of specific nutritional data for this product, reference is made to standard tomato values

http://prodtrad.regione.toscana.it/LIB_ProdTrad/Prodotto.php?ID=100