Pisanello o’Pisa Tomato, Heirloom Tomato, organic

The Pisanello o’Pisa is a classic "climbing" tomato variety hailing from the Pisa region of Italy. Known for its distinct ribbed (costoluto) appearance and flattened shape, it is as beautiful in the garden as it is on the plate. This variety is highly prized by chefs for its intense, well-balanced acidity and meaty texture.

• Fruit Characteristics: Medium-sized (approx. 4-6 oz), heavily "costoluto" (ribbed or pleated) fruits. They feature a bright, classic red skin and a meaty interior with very few seeds.
• Plant Habits: An indeterminate variety that grows vigorously. It requires sturdy staking or trellising to support its heavy clusters of scalloped fruit.
• Harvest & Yield: Typically matures in 75–80 days. It is known for being highly productive throughout the mid-to-late summer season.
• Flavor Profile: A perfect balance of acid and sugar. It offers that "old-world" tomato punch—savory, slightly salty, and rich.
• Uses: The "gold standard" for Pappa al Pomodoro (Tuscan tomato bread soup) and Bruschetta. Its unique shape makes for beautiful, flower-like slices in salads.

The Pisanello o’Pisa (often simply called Pisanello) is deeply woven into the agricultural tapestry of the Tuscany region, specifically the plains surrounding Pisa and the Livorno hills.

Historical Context:

• Regional Identity: For centuries, this tomato was the primary variety grown by local farmers in the "Orto di Pisa" (Gardens of Pisa). It was selected over generations to thrive in the specific microclimate of the Tuscan coast.
• Culinary Heritage: It is the historical base for the famous Tuscan dish Pappa al Pomodoro. Because the fruit is meaty and has low water content, it breaks down into a thick, rich sauce that binds perfectly with stale Tuscan bread.
• The "Costoluto" Family: It is a close relative of the more famous Costoluto Genovese, but the Pisanello is distinct for being slightly smaller and having a more concentrated, savory flavor profile adapted to the saline air of the Mediterranean coast.
• Commercial History: While grown for centuries locally, it was first formally documented and preserved in regional Italian "Germplasm" banks and seed registries in the mid-20th century to prevent it from being replaced by modern hybrids. It is now protected as a "Traditional Agri-food Product" (PAT) in Italy.

"To get the most out of your Pisanello o’Pisa, ensure you provide a sturdy trellis. Because these fruits are heavy and the vines are vigorous, support is key to preventing blossom end rot and keeping the fruit off the ground."

1. Sowing: Start seeds indoors 6-8 weeks before the last frost.
2. Spacing: Plant 24-36 inches apart to allow for proper airflow.
3. Feeding: Use a phosphorus-rich fertilizer once the first flowers appear to encourage heavy fruiting.
4. Harvesting: Pick when the fruit is a deep, vibrant red and slightly soft to the touch for peak flavor.

At Firefly Farm & Mercantile, we curate only the finest non-GMO, heritage seeds and starts. Our Pisanello o’Pisa stock is selected for its vigor and authentic Italian lineage, ensuring your garden thrives with history and taste.