That would be Costoluto Catanese. I've been keeping an eye out for it as well with no success. According to the description on Reimers seeds, it is the oldest tomato variety in Europe, dating to the 16th century. Concerning umami, I've read also that the density of receptor sites on the tongue for umami varies considerably from person to person. I know some people have commented on C.G., Carolyn comes to mind, that they find nothing special with it's taste. For me, the difference is striking. Perhaps they have not had it as a sauce, or they are not as sensitive to umami. For those unfamiliar with umami, it is recognized as the fifth taste along with sweet, salty bitter and sour. It is the rich, delicious taste sometimes associated with things like veal or beef broth, aged cheeses like parmesan and mushrooms to name a few.
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