Spagnoletta di Gaeta (also called by its full name Spagnoletta di Formia e di Gaeta) is a rustic heirloom from the Gaeta and Formia areas of western Italy along the coast of the Gulf of Gaeta. The tangy, flavourful tomatoes are small to medium in size (50 g to 120 g) and flat and slightly ribbed. The plants are fairly compact at 2 ft – 2.5 ft (60 cm – 76 cm) and have potato leaves.
Spagnoletta di Gaeta is used for different dishes depending on ripeness. In an article for lacucinaitaliana.it, Chef Emilio Corrado explains: “It varies depending on the degree of ripeness: bright red is ideal for sauces, half-ripe for salads and panzanella. And it can also be dried,”
Panzanella is a traditional Tuscan salad made of dried bread pieces (croutons), chunks of tomatoes and slices of onions tossed in an olive oil and vinegar dressing
In addition to its great taste, another reason we wanted to grow Spagnoletta di Gaeta is because it is traditionally grown under low-irrigation conditions. We are always on the look out for tomatoes that can thrive with minimal water.
Our original seed source was a seed saving organization in Italy.
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How to Grow Tomatoes? Start seeds indoors 6 weeks before the last frost. Plant seed 5mm (¼ inch) deep. Transplant after the danger of frost has passed/later spring.
