Tomatoes are smaller and earlier than San Marzano, with nice thick flesh and good, rich tomato flavor. Blocky fruits are quite dry, but still quite tasty when eaten raw. San Marzano has always been my favorite paste tomato despite its lack of disease resistance and this strain, imported from Italy, is particularly good. A vigorous indeterminate vine carries large, lobed fruits, almost like elongated bell peppers. This strain has a pleasant and mild tomato flavor which we really like, with very low water content.
Fruit has thick flesh and open seed cavities.
Yields are very high. This is the tomato used for sun drying in Italy. Fruits are born in large clusters of several dozen, like grapes. They are meaty with little juice and branches can be hung to dry until leathery, in Italy they just throw the vines over a fence. We've had success in our cool, wet climate with slicing them in half and drying them in an oven with just the pilot light.