It is a large table tomato, round in shape, ribbed and light red tending to pink in colour, with green hues at harvest; its pulp is very meaty and firm, with a sweet and delicate taste. The current production area for Sorrento tomato coincides with its land of origin, and consists of a limited hilly area in the Sorrento peninsula, called ‘the hills’, in the municipalities of Piano di Sorrento and S. Agnello.The origin of the Sorrentino ecotype are yet to be discovered, some argue it comes from a massal selection of Cuore di Bue tomato variety. Others believe the cultivation of Sorrentino was developped in the 1900s, when Sorrento ship owners trading lemons to America by sea imported some seeds directly from the New World.
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Students of the Gastronomic Sciences at Pollenzo are collaborating with Slow Food to fill the Ark.