We are used to red tomatoes, but in reality, when the tomato arrived in Europe from the Americas they was yellow, so it was called the “pomo d’oro”golden apple.
Then over the centuries were preferred red variants, but still yellow tomatoes born sometimes as genetic mutation back to the origin. The taste of these little old tomatoes is one of the best and I can confirm, they have a firm flesh and an intense tomato flavor with little acidity, but are not on the market because the public is accustomed to the red color and because productivity is limited. I recommend to build a well rigid structure to support them during growth because the plant becomes of considerable size, and it is indeterminate growth.
 pomodori-lampad... |
 pomodori-gialli... |
