%% Category::<h1><span class="material-symbols-outlined">local_library</span> </h1> %% <h1><span class="material-symbols-outlined">local_library</span>San Marzano DOP regulations. </h1> Created: Mon, Oct 6th 2025 #sauce #ingredients ## What constitutes a San Marzano. Its production involves a rigorous quality control process during all stages of its production cycle. All operations are manual, from transplanting to the last stage of the harvest; in fact its cultivation cannot be mechanized. Shape: it has an elongated cylindrical shape tending towards pyramidal and is denoted by a central dimple. Consistency: it is soft to the touch and must have firm pulp and a very delicate and thin skin. it has an intense red color with shades of yellow near the petiole. The fruits have a **typical elongated shape** and a measurement usually **between six and eight centimeters** and the **color** when ripe it is a **bright red.** The **thin skin** it comes off easily and holds a **elastic pulp** and **full-bodied** **almost seedless.** The **internal section** del pomodoro **it has two or three lodges** and the **flavour** it's typically **intense and bittersweet.** The density of the pulp, compact and fleshy, means that San Marzano does not crush during processing, giving rise to firm peeled tomatoes and firm sauces. Features  - The tomato plant and berries of the variety *San Marzano 2, KIROS* or of improved lines admitted for processing for the production of San Marzano Tomato from the Agro Sarnese Nocerino under a PDO Protected Designation of Origin (DOP), must have the following requirements: - The plant - Indeterminate development of any stature, excluding indeterminate types; - Foliage well covering the berries - Scalar maturation - Unripe berries with “green shoulder” The following tolerances are permitted: - fruits of a slightly irregular shape, but typical of the variety, provided they do not affect more than 5% of the lot; - peduncles: maximum l’1% of fruits; - yellow ark up to a maximum of 2 cm2 per fruit as long as they do not affect more than 5% of the batch; - a tolerance of -0.2 is permissible for the refractometric residue at 20° C. - WHERE WE ARE ## What the consortium does for the species. DOP CERTIFICATION QUALITY ASSURANCE The **Consortium for the Protection of San Marzano PDO Tomato**, starting from these premises, intends to pursue a’**economic development and valorisation action of the territory** of reference, involving all the economic, institutional and social actors present **in the area of cultivation and processing of this product.**  The **objectives** which are therefore intended can be summarized as follows:  Carry out all the activities and tasks attributed to the Protection Consortia by the relevant Community, National and Regional legislation; Ensure that the registers relating to the producers and processors of the product who can bear the DOP mark are kept; Promote and implement an appropriate supply concentration policy; Develop and disseminate improvement of cultivation techniques; Improvement of the economic viability of agricultural producers. Promote genetic improvement and ensure the protection and conservation of the germplasm of native tomato ecotypes, as well as their selection; carry out all initiatives aimed at perfecting and improving the agro-industrial transformation process of the product; In particular the Consortium, with the aim of **protect consumers**, devotes particular attention to **all control procedures** starting from the seeds, to the seedlings, to the cultivation and transformation system and ending with the laboratory analyzes and will ensure that they are only placed on the market **san Marzano Tomato packs numbered and certified by Agroquality,** the Certification Institute designated by the Ministry of Agriculture. Thanks to the work of the Consortium, consumers can be sure of purchasing a genuine, high-quality product. Headquarters: Via Lanzara, 27 – 84087 Sarno (Sa) Email: [email protected] PEC: [email protected] ### Below is the full certification, translated to English using google translate. ![[disciplinare_Pomodoro_San_marzano ENG.pdf]] ### From Wikipedia > [!highlight] >>Sun, Oct 5th @ 19:21 : **San Marzano tomato** is a variety of plum tomato originating in the Campania region of Italy. It is known for its flavour and quality as a canning tomato. San Marzano production is protected by a European protected designation of origin (PDO) certification. > [!highlight] > > Compared to the Roma tomato, San Marzano tomatoes are thinner and more pointed. The flesh is much thicker with fewer seeds, and the taste is stronger, sweeter, and less acidic. > > > [!highlight] > > The San Marzano vines are an indeterminate type and have a somewhat longer season than other paste tomato varieties, making them particularly suitable for warmer climates. As is typical of heirloom plants, San Marzano is an open-pollinated variety that breeds true from generation to generation, making seed saving practical for the home gardener or farmer. > > [!highlight] > > Heirloom plant conservationist Amy Goldman Fowler calls the San Marzano "the most important industrial tomato of the 20th century"; its commercial introduction in 1926 provided canneries with a "sturdy, flawless subject, and breeders with genes they'd be raiding for decades". Although commercial production of the San Marzano variety is most closely associated with Italy, seeds for the variety are available worldwide. It is an heirloom variety. Canned San Marzanos, when grown in the Valle del Sarno ('Sarno Valley') in Italy in compliance with Italian law, can be classified as *pomodoro di San Marzano dell'agro sarnese-nocerino* and have the European Union PDO emblem on the label. > > [!highlight] > > San Marzano tomatoes, along with *pomodorino del Piennolo del Vesuvio*, have been designated as the only tomatoes that can be used for *vera pizza napoletana* ('true Neapolitan pizza'). > > [!highlight] > > San Marzano tomatoes originated in the small town of San Marzano sul Sarno, in the province of Salerno, near Naples, Italy, and were first grown in volcanic soil in the shadow of Mount Vesuvius. One story goes that the first seed of this tomato came to Campania in 1770, as a gift from the Viceroyalty of Peru to the Kingdom of Naples, and that it was planted in the area of *San Marzano sul Sarno. ### From giadzy.com > [!highlight] >> only two varieties can be called San Marzano: either the San Marzano 2 or the Kiros tomato. Both have an even red color, distinctive long plum shape, thin skin, and more firm flesh and fewer watery seeds than other varieties.