History and Origin of the Variety

Origin Historical

This variety ancestral Spanish is original of Abanillas, a municipality of the Val of Saint Vicente in Cantabria, lying to 180 meters about he level of the sea. The variety ha been cultivated during almost a century by the family Gonzalez Roiz, being transmitted of generation in generation from he grandfather Ernestina and Carlos, passing by Carlos Gonzalez (marine converted in gardener), until arrive to Diego González Roiz, current custodian of this variety patrimonial. The seeds they arrived does further of half century and HE have maintained by tradition familiar in the same vegetable garden of Abanillas.

Curiosities of the Variety

 Tradition familiar : Maintained by the family during almost a century in the same vegetable garden familiar from Abanillas

  Gastronomic recognition : Highly valued by chefs and restaurateurs for its unique flavor

 Influence marine : His flavor characteristic HE attributes to the salinity of the floor and of the air marine of the area

 Tomato "ugly" but tasty : Historically refused commercially by his appearance wrinkled, now highly valued

 Heritage Cantabrian : Is a of the varieties traditional further recognized of Cantabria together with the of Pesués, Molledo, Pink of Liaño, Luey and Guriezo

 Quality exceptional : Recognized by experts in gastronomy as a of the best traditional Spanish varieties

Importance Cultural

This variety represents he heritage agricultural traditional of Cantabria and the importance of family seed conservation. Its survival demonstrates folk wisdom and the ancestral relationship between the settlers with the nature and he field Cantabrian. Is testimony of the agriculture traditional chemical -free neither pesticides, maintained by countrymen that preserved are seeds during decades.

1. DESCRIPTORS OF THE PLANT

3. DESCRIPTORS OF THE FRUIT

6. CHARACTERISTICS AGRONOMIC

7. RESISTANCES AND TOLERANCES

Attributes Highlights:  

Flavor exceptional : Recognized by experts gastronomic as a of the best traditional varieties , with flavor tasty, sweet and singular attributed to the salinity marine

Superior texture : Firm, fleshy, very juicy pulp, with few seeds and "no wood"   Unique adaptation : Perfectly adapted to the Cantabrian maritime climate for almost a century Heritage genetic : Represents a valuable heritage genetic of the varieties traditional from the north of Spain  

Traditional culinary use : Traditionally used for fresh consumption and tomato preserves  

Recognition gastronomic : Highly valued by chefs and very defendant in high-quality restaurants  

Organoleptic uniqueness : Unique flavor that arouses great interest among connoisseurs Limitations:  Appearance commercial : Fruits very wrinkled and of appearance "ugly" that historically the toward not very commercial  Susceptibility standard : As variety heirloom traditional, is susceptible to common diseases  

  Delicate handling : Irregular fruits require special care in handling and transport.

  Restricted availability : Limited production makes it difficult to obtain during the off-season

  Climate dependence : Specifically adapted to the Cantabrian maritime microclimate

Uses Recommended:

  Fresh consumption : Excellent for salads and direct consumption due to its exceptional flavor.

  Traditional gastronomy : Ideal for traditional Cantabrian dishes such as mountain snails

  Artisanal preserves : Traditionally used to make homemade tomato preserves

  Haute cuisine : Highly valued by chefs for its unique flavor and organoleptic characteristics

 Conservation of seeds : Variety of pollination open, essential for preserve he Cantabrian genetic heritage

  Gastronomic tourism : Attraction for visitors interested in authentic local products

  Specialty markets : Perfect for local markets and artisan products

Data based in sources specialized in varieties heirloom Spanish, documentation about varieties traditional Cantabrians, and testimonies direct of Diego Gonzalez Roiz, custodian of the variety in Eco-Tierra Mojada, Cantabria.