Named after its town of origin, pomodoro di Pachino refers to various varieties of fresh tomatoes grown within the Sicilian province of Syracuse. The sweet flavored Pachino tomatoes are characterized by a particularly succulent flesh and prized for their long shelf life.

They are best enjoyed fresh, and typically used as an ingredient for mixed salads, cold pasta dishes or for pizza toppings. Also, according to old Sicilian culinary traditions, Pachino tomatoes are often sun-dried and preserved in olive oil in which way they can be used for making pâtés and tapenades, various flans and a seemingly limitless number of pasta dishes.

Prized by many chefs as the best of its kind, Pomodoro S. Marzano dell’Agro Sarnese-Nocerino is a variety of plum tomato grown along the banks of Sarno River in the fertile volcanic plains south of Mount Vesuvius, namely within the provinces of Naples, Salerno and Avellino.

Locally known as 'the king of tomatoes', San Marzano peels quite easily and is characterized by an almost seedless flesh, bright red color and a delicate, bittersweet flavor. Even though San Marzano tomatoes are commonly used in a wide variety of Italian dishes, they have been designated as the only tomato variety that can be used for Vera Pizza Napoletana, the genuine Neapolitan pizza.

Grown and produced in the province of Naples, namely within the Vesuvio National Park, Pomodorino del Piennolo del Vesuvio refers to cherry tomatoes which are marketed al piennolo, braided in bunches and sun-dried. As the tomatoes slowly dry out, their sweet flavor and aroma become more intense and concentrated.

Thanks to this old Vesuvian method of preserving, these fragrant cherry tomatoes can be enjoyed year round. Piennolo tomatoes are amazingly versatile and typically used as pizza topping or for preparing a wide variety of traditional Neapolitan pasta dishes like Scialatielli con salsiccia and Tagliatelle alle vongole or even desserts such as Millefoglie del Vesuvio.

Costoluto fiorentino is a tomato variety originating from Florence. This heirloom has a distinct flattened and heavily ribbed shape. When mature, the color of the tomato is a brilliant deep red. These tomatoes have a meaty and juicy texture that is high in sugar and acid, making them one of the best varieties for cooking and making rich sauces or soups such as pappa al pomodoro.

They are also used fresh, sliced and added to sandwiches or salads.

Cuore di bue (which means "oxheart" in Italian) is a traditional heirloom tomato variety known for its large, piriform shape, thin skin, and meaty, juicy flesh. It is a beefsteak-type tomato, prized for its sweet, delicate flavor and low acidity, making it ideal for raw consumption.

This variety is particularly popular in northern Italy, especially in Liguria and Piedmont, where it is a key ingredient in fresh summer salads. Unlike many modern tomatoes, cuore di bue has few seeds and little water content, which makes it perfect for caprese salads, sandwiches, and bruschetta, as well as for slicing and enjoying with a drizzle of olive oil. 

The historic city of Mantua, located in Lombardy's southeastern corner is famous for its pumpkins – you can find zucca of every size, shape, and color there. The Marina di Chioggia variety is round with flattened top and bottom, wrinkled skin, and greyish-green color, and due to its sweet and compact pulp, it is often considered to be the best among edible pumpkins.

The Americana and Violino are also very popular, but the most typical and popular variety is the turban-shaped Capello del Prete (lit. priest's hat), with a sweet, bright orange pulp. In Italy, pumpkins are harvested from April to August, then left in the sun to mature. 

Friggitello is a southeastern Italian pepper variety (Capsicum annuum) that's also known as friarielli, puparulill, or sweet Italian peppers. These peppers are elongated and have a conical shape and thin waxy skin. The flesh is pale green and crisp, while the flavors are slightly sweet with a mild heat.

As the pod matures, it turns scarlet red in color. Friggitello peppers are available from late summer through fall, and they're usually sautéed in oil with garlic, basil, and tomatoes. When fresh, these versatile peppers are often used in egg dishes, salads, stews, soups, and casseroles. 

Peperoni cruschi are flakes of crumbled fried heirloom peppers grown around Senise in the Italian region of Basilicata. Small, red, elongated, and slightly curvy Senise peppers have a sweet flavor with only a hint of heat. Due to the fact that these peppers have very little flesh, they are easily preserved by drying in the sun, but their full potential is shown when they're carefully fried in olive oil, salted, then broken into crispy flakes full of flavor.

Peperoni cruschi can be enjoyed on their own, as a crunchy side dish, or used as a flavor enhancer, sprinkled over vegetables, frittatas, or pasta.

Named after a small town known for its agriculture, Peperone di Pontecorvo is fresh pepper of the Cornetto variety grown within the province of Frosinone. It is distinguished by its sweet flavor, a very thin skin, and delicate flesh.

Thinly sliced, Pontecorvo peppers are excellent in various salads, but they're also often grilled or preserved in oil and served with charcuterie and cheeses. For a fancy appetizer, Pontecorvo peppers can be blended into a tapenade and spread over crunchy crostinis or bruschettas.