Maida Yellow Tomatoes are wonderfully fresh-tasting. With a unique savory-sweet flavor profile thanks to their abundance of natural pectin, these small and meaty tomatoes are jarred whole in their juice with the thin skins still on. Their remarkably low acidity and mild flavor make them perfect paired with delicate ingredients, while their stunning golden color (reflecting an unusually high vitamin content) gives them a fantastic potential for creativity in the kitchen. ...read more
Unlike other Italian tomatoes, these delicate little tomatoes do not stand up to long cooking; on the contrary, they require very little to make an incredible sauce. A bit of extra virgin olive oil, garlic, and a dash of Anchovy Colatura sauté for a few minutes and toss with spaghetti will make a deliciously simple dinner. These Maida Yellow Tomatoes have an outstanding, balanced flavor, so much that they can also be eaten raw! We love them sliced with a bit of salt as a topping for bruschetta or crushed for homemade pizza.
These yellow tomatoes are true heirlooms. They belong to a rare and precious variety called Pomodorino Giallo a Polpa Bianca, which were preserved and kept alive through the generations.
Farmer Francesco Vastola grows these tomatoes on Maida Farm in the Cilento region. There, the intense sun, low rainfall, and mineral-rich soil give the tomatoes a high concentration of sugars and acids, allowing them to preserve their unique fresh flavor over time.
yellow tomatoes, basil, and salt
Use it for:
Spaghettini with Yellow Tomatoes & Colatura
This recipe comes from Gragnano, the Pasta capital of the world. The day Sergio from Pastificio…
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