Pomodoro giallo
Pomodoro giallo refers to the yellow type of tomato that is grown all over Italy, particularly in the south, and is known as delicate, sweet, and slightly acidic. Several regional varieties of yellow tomatoes exist, each with distinct characteristics.
The pomodorino giallo del Vesuvio, grown in the volcanic soils around Mount Vesuvius, is a small cherry-sized tomato with an intense sweetness often used in Neapolitan cuisine. The datterino giallo, named for its date-like shape, is known for its honey-like sweetness and juicy texture, making it ideal for fresh salads and sauces.
Another notable variety is the piennolo giallo del Vesuvio DOP, a protected designation of origin (DOP) tomato, traditionally hung in clusters ("piennolo") to dry, enhancing its flavor over time. Italian chefs and home cooks appreciate the pomodoro giallo for its delicate sweetness and low acidity, making it perfect for both traditional and modern dishes. Read more
It is commonly used in yellow tomato sauces, offering a naturally sweeter alternative to red tomato sauce, particularly in seafood pasta dishes like spaghetti alle vongole or paccheri with shrimp. In Naples, it is also a unique topping for Neapolitan pizza, creating a milder, fruitier flavor profile.
Additionally, yellow cherry tomatoes are a vibrant addition to Caprese salads, paired with mozzarella di bufala and fresh basil. Some regions also produce yellow tomato passata (puree) and sun-dried versions for year-round use.
