Chivasso Ribbed Tomato
Definition
Chivasso Ribbed Tomato is cultivated in spring-summer, outdoors or in greenhouses (non-heated tunnels), also until the beginning of the winter.
It is mainly sown by nursery men and local farmers in small cubes of peat during the winter, in order to have the new plants available for transplantation at the end of March-beginning of April, according to the climatic conditions.
Harvesting begins in the tunnel from mid-June onwards and, in case of a fruitful harvesting, continues until mid-October. Harvesting is manual for two main reasons: on the one hand, the non-industrial production does not justify mechanization; on the other hand, since this product is meant for fresh consumption, mechanization could damage it. The average production is lower than the production of many other cultivars widespread in the area: about 10-12 kilos per plant. The size of the product is not always homogeneous. The fruits are slightly flattened and characterized by small ribs, after which they have been named.
- Production Area: Basso Canavese, Chivassese, and hills of Po river.
- Legislative Protection: Chivasso Ribbed Tomato is classified among the "Traditional Agri-foodstuffs of Regione Piemonte", according to art. 8 of the Legislative Decree 30th April 1998, n. 173 and the Annex to the Decisions of the Regional Council 15th April 2002 n. 46-5823.
