Quote:
Originally Posted by Father'sDaughter
While we're on the subject of Costolutos, what's the deal with Fiorentino? It's the one of the bunch that's not listed as a paste. Is it really that different from the others that it's considered a slicer?
I am growing it for the first time this year and so far it's behaving much like the it's Genovese cousin -- big, stocky plant that loaded up early with dozens of fruit. Nothing on either plant is showing any color yet, so it'll be a while before I can compare them for myself.
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Its a "sauce" tomato, a little moister than Genovese. I never grew it much because it was later in Wyoming and not quite as prolific. Has excellent taste! Like Russo Sicilian, it tends to produce smaller tomatoes as the season wears on and I also think it is the most ribbed/fluted of the bunch.