Siccagno is an Italian heirloom grown in Southern Italy (Sicily). Traditionally, it is grown using low-irrigation methods (dry-farmed). Its low water needs are obviously an important attribute of this variety, and one that will continue to become more important as we respond to the challenges of climate change.
Siccagno is a brilliant red, squared-shaped paste tomato. It is easy to grow, small (2 ft), compact and doesn’t need to be staked. And high yielding. In Southern Italy, Siccagno tomatoes are used to make sauces and preserved for winter use by drying and canning. We found they also make fantastic salsa.
Siccagno tomatoes are registered on the ‘Slow Food Ark of Taste’ (Italy). Here is the write up about Siccagno tomatoes on the Slow Food website:
In the villages of inland Sicily, no family would start the winter without a stock of tomato passata, either preparing it on their own or with the rest of the community. The Siccagno tomatoes would be processed at the height of summer. The tomatoes were cooked immediately after harvesting, then spread out on boards made from woven reeds, cannizze, which were covered with a cloth and set out in the sun, in the street or in a courtyard. Every so often the women and children would stir the tomato paste. Once it had dried, oil-greased hands were used to form it into balls, called astrattu, which were stored in jars.
Link to the website: https://www.fondazioneslowfood.com/en/slow-food-presidia/bilici-valley-siccagno-tomato/
Our seed source was a seed saving organization in Italy.
How to Plant: Start seeds indoors 6-8 weeks before the last frost. Plant seed 5mm (¼ inch) deep. Keep moist. When true leaves appear, transplant to a larger container if needed. Transplant outside after the danger of frost has passed/later spring.
