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<h2><strong>Tomato Seed GRAPPOLO</strong></h2>
<h2 class=""><span style="color: #ff0a0a;"><strong>Price for Package of 10 seeds.</strong></span></h2>
<p>Old Italian variety, very vigorous plant with an indeterminate growth bearing. Produces about 5 fruits per layer that are globe-shaped and weigh about 200-300 g. When ripe the colour varies from dark green to bright red. Excellent flavour and consistency.</p>
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<p>We take tomatoes for granted now, and it would be quite difficult to imagine Italian cuisine without them, but it took Italians a very long time to accept them: Though they were introduced as ornamental plants in the 1500s, the earliest evidence of their use in the kitchen comes from Francesco Gaudentio's Il Panunto Toscano, published in 1705.</p>
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<p>A couple of observations on selecting tomatoes: Italians divide them into two classes: insalatari and da salsa.</p>
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<p>Insalatari, as one might expect, are salad tomatoes, to be eaten raw. People generally select them not-too-ripe, in other words quite firm, with streaks of green running through them, and with a lively acidity that complements the flavor of the greens in the salad. Pomodori da salsa, on the other hand, are for cooking and should be ripe -- an explosive red, rich, and slightly sweet too.</p>
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<p>These are Pomodori a grappolo, tomatoes sold by the bunch mostly destined towards salads, which are standard market fare, sun ripened in summer and hothouse in winter.</p>
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VT 159 (10 S)