In the 60s, a group of geneticists led by Carlo Jucci worked on the varietal improvement of peppers and tomatoes. Among the latter, some types made for the industry became famous abroad, also. Others were set aside for future evaluations. Over time, the Jucci research centre changed management and work programs. Only the older researchers remembered a particularly interesting tomato, whose germplasm had been kept together with seeds selected 50 years earlier.
The Ovalone tomato
The agronomist Enrico Taddei told FreshPlaza, “The seed was still there, in the Carlo Jucci Experimental Centre. Since the first crop test, I realized that this tomato did not have the limits usually found in other rediscovered ancient varieties. Rather, it had all the characteristics of an already selected and improved cultivar. Yet, it has never been put into production before then”.
Fresh and processed Ovalone
The name of the variety is Ovalone. It has a medium-sized berry and it has a high weight density – because of its tough, robust and slightly watery pulp. It has a thick skin and a long durability on the plant. This is of max 60 cm height and is very productive, rustic and resistant. Thanks to an excellent acid/sugar ratio (up to 5.5 Brix degree) it lends itself to a variety of uses – both for fresh and processed consumption.
Amatriciana sauce as sign of rebirth after the earthquake
On August 2016, a frightful earthquake devastated Amatrice and other municipalities of the surrounding area. One of the many initiatives of solidarity involved the ‘amatriciana’ sauce and its typical ingredients – in order to support the local economy. The same Municipality of Amatrice started a process for the recognition of the STG brand (Traditional Specialty Guaranteed) for its typical dish. The guanciale and the pecorino cheese are ingredients coming from Amatrice. However, the tomato, the chilli and the condiments do not require a specific origin. Thus, the Rieti Chamber of Commerce started a project to identify tomatoes, spices, oil and wine with local origins.
For the chilli pepper, the “Carlo Jucci” centre already proposed a selection called ‘Sabino’. For the tomato, the Ovalone has been chosen. At the same time, its inclusion in the Regional Voluntary Register for biodiversity is underway.
Ovalone
Sabino Chilli
The technical researcher Valerio Vecchiarelli explained, “The Ovalone is perfect to grow in open fields. It adapts to the typical terrain of the Piana Reatina - where it does not suffer from the considerable variation of night/day temperatures. Also, the tomato seems very resistant to fungi and parasites. It is transplanted in spring and harvested in summer. It is consumed in full red ripening and its pulp is ideal for industrial processing - as it does not release any water. We have produced 10,000 plants that we have initially distributed to a dozen local producers. Three of them reached the harvest, which was satisfying in terms of quality and quantity”.
At that point, the collected volumes were given to Copagiri of Rieti that started the transformation process at the Antica Pasta Sabina pasta factory in Greccio.
The 100% local Amatriciana
On the last 25th of September, the amatriciana sauce made with local ingredients was officially presented at the “La Foresta” restaurant’s event. The pasta used was made from “San Pastore” wheat – a wheat cultivar obtained by Nazareno Strampelli.
The amatriciana sauce was prepared on the spot. However, pre-made sauce pots of 480 ml can be bought for feeding 4 people. The pre-made sauce has a shelf-life of 45 days in the refrigerator.
Prototype of the pre-made 100% local Amatriciana pot
At the event, many people were there: the owners and representatives of Salumificio Sano, of Caseificio Petrucci, of Antica Pasta Sabina and the local farmer Riccardo Santarelli. Additionally, the president of Copagiri Rieti and the president of Rieti’s Chamber of Commerce Vincenzo Regnini was there. Simona Fiorentino was present on behalf of the Carlo Jucci research centre, and the technical manager Roberto Angelucci too – other than Valerio Vecchiarelli and Enrico Taddei, of course.
From the left: the Copagri Rieti president Guido Colasanti; the representatives of the guanciale and pecorino cheese company suppliers; Valerio Pitoni; Riccardo Santarelli; Vincenzo Regnini; Gianfranco Castelli; Simona Fiorentino and Valerio Vecchiarelli
Regnini, “Here in the Piana Reatina there are 9,000 hectares of land - one of the most fertile and richest in water in the world. The plain was a lake, in the past. This was rich in microelements that nurture horticultural crops. That is why we do not need further contributions. From the more famous Piana del Fucino, some companies have already expressed interest in our territory. I dream of seeing this area transformed into an oasis of sustainable cultivation. This could be an opportunity for the development of the local economy.
Info:
For the Ovalone tomato variety
Centro Appenninico del Terminillo "Carlo Jucci"
Piana Reatina, Via Comunali 43
Email: simona.fiorentino@unipg.it
For the 100% local Amatriciana sauce
Antica Pasta Sabina
Valerio Pitoni
Via Limiti Sud 92
02045 Spinacceto - Greccio (RI)
Cell. (+39) 328 4852630
Tel. (+39) 0746 753233
Email: info@anticapastasabina.it