PIZZA CESARINA IS BORN IN THE HOUSE OF GAETANO GENOVESI
Il Cesarino tomato it is a historical variety from the Sarnese-Nocerino countryside which years ago was known as "mezzo San Marzano" or "lampadina" due to its shape.
This ecotype has very ancient origins and early maturation, whose shape has changed over time until it becomes oval, it was recently taken up by the farmers of the cooperative DANICoop and renamed with the name Cesarino.
It is grown in Sarno, in the Music Gardens, the Gustarosso biodiversity park project created in collaboration with the Maestro Beppe Vessicchio (musician and conductor), where plants grow accompanied by musical notes that promote their well-being.
Gustarosso's Cesarino tomato
The master pizza chef Gaetano Genovesi, owner of the pizzeria of the same name in Naples, he became passionate about the Cesarino tomato project, and wanted to follow all stages of development, from planting to harvesting. With this tomato he thus created the Cesarina pizza, a marinara made with Ufita garlic, origano selvatico del Vesuvio, capperi, Gaeta black olives and anchovies.
Cesarina pizza: Cesarino tomato, aglio dell’Ufita, origano selvatico del Vesuvio, capperi, Gaeta black olives and anchovies
The presentation of the Cesarina pizza to the press - organized by the journalist Laura Gambacorta - took place on 29 settembre presso la Pizzeria Gaetano Genovesi; very special guests of the evening, the farmers of the Sarno Valley who grew tomatoes with their own hands. In fact, at the cooperative, agriculture is exclusively manual. The farmers, although no longer very young, I am a force of nature!
Pizzeria Gaetano Genovesi, internal
Paolo Ruggiero (DANICoop) among the farmers “Uncle Vincenzo” (80 anni) and “Uncle Eduardo” (95 anni)
The Cesarino tomato has a pulpy consistency and a skin that is not particularly hard, and a slightly sweeter taste than San Marzano.
Gaetano Genovesi preparing the Cesarina pizza
Other dishes tasted during the evening: the Ciurillo (fiore di zucca) cutlet stuffed with sausage and broccoli, served on yellow tomato puree, and the Maccarunara Cossack (Stewed Cesarino tomatoes with basil and pepper, without fat or base, enriched with pecorino with black skin and tasseled at the end with drops of yellow tomato and fresh basil), both created by the chef Ivan Of Benedict, historical friend and collaborator of Gaetano Genovesi.
Ciurillo cutlet stuffed with sausage and broccoli, served on yellow tomato puree
Ivan De Benedictis
Maccarunara Cossack: Stewed Cesarino tomatoes with basil and pepper, without fat or base, enriched with pecorino with black skin and tasseled at the end with drops of yellow tomato and fresh basil
In chiusura, a sweet pizza signed by the host: Happy Moon, Baked filling with ricotta, hazelnut grain, nutella, covered in caramelized sugar, Nutella and pistachio cream.
Happy Moon: baked stuffed with ricotta, hazelnut grain, nutella, covered in caramelized sugar, Nutella and pistachio cream
If you also want to try the Cesarina pizza, a tribute to the land and traditional cultivation practices, you can find it on the classic pizza menu of the Gaetano Genovesi pizzeria.
Pizzeria Gaetano Genovesi
Via Manzoni, 26/i – Naples
such. 081/7146634
pizzeriagaetanogenovesi.it
DANIcoop Agricultural Cooperative Society
Via Ingegno, 50 – Sarno, Salerno
such. 081/944898
www.gustarosso.it
Here is our visit to the agricultural cooperative DANICoop: allassaggio.it/pomodoro-san-marzano-day/
