The arrival of tomato in Italy dates back to 1503 and its name comes from the botanist Pietro Andrea Mattioli.
Today in Italy are produced 5 tonnes of tomatoes every year and there are 320 different varieties.
Some of these aren't so diffused and they are an important ingredient of many regional dishes.
The most common tomatoes varieties are: cherrytomatoes, alicante, the costoluto fiorentino or grinzoso, the beefsteak tomato and San Marzano.
In the italian cuisini is tomato an important ingredient, that is used in the preparation of sauces but it is also eaten in cold platter such as caprese with mozzarella.