Still another kind of tomato called da serbo (for keeping), a real winter standby. These are usually small. The plant is picked entire, before the tomatoes are ripe; they are green, yellow, and red, and grow in ‘clusters’. The clusters are cut off with some stem, and assembled into bunches, by laying the individual clusters on a double line of string, which is then gathered up, tied, and suspended by a firm loop and hung in a sheltered place from a series of nails, a very satisfactory sight in autumn. They are used in winter, crushed on bread, but also in soups, in oven dishes, in fact in any way fresh tomatoes are used in cooking. These cultivars are ‘a fiaschetto and ‘a mazzetti’.
All the tomatoes mentioned are grown without watering, a miracle in the permanent summer drought. Where, for commercial purposes, the plants are sprayed with water, this has a disastrous effect on both their taste and texture, which is not compensated by their larger size.