Sapori di Corbara

Sapori di Corbara, a top-tier tomato.

A little red light bulb: from the slopes of the Monti Lattari to the shelves of the world’s top food markets. On the hills of the Sorrento peninsula, that bright red gem encapsulates the volcanic soul of Vesuvius and radiates with the flavor of Southern Italy. Grown more slowly in the highlands, it absorbs the salty winds from the Amalfi Coast, giving it a subtle savoriness. A treasure. A product that was on the verge of extinction.

It all began with a flight in the 1990s. Carlo D’Amato came across an article about the Corbarino tomato, which had virtually disappeared from cultivation. The Institute for Agricultural Crops in Battipaglia, together with the Campania Region, launched an experimental field in Corbara to naturally recover the original seed—at risk of being lost to genetic drift. But despite institutional efforts, local farmers rejected the idea. Corbarino was not profitable enough.

In 2006, “I Sapori di Corbara” was born. A dream, a challenge, and the sheer determination of Carlo D’Amato—all poured into this project. His goal: to bring this little tomato, “born of fire and sun,” to the tables of gourmet lovers and the kitchens of international chefs. The company’s start was a huge financial risk: paying local farmers double the average price per kilo to grow Corbarino. This incentive sparked a shift among the new generation of growers. Success followed quickly, both in production and quality: 40 quintals of Corbarino were processed in that first year.

The years that followed saw exponential growth. Local and international media took notice—*The Guardian* described it as a world-class rediscovery, made possible by Carlo’s relentless effort. He had no Sundays off. This was a mission born of love—for his land, and for his people.

The Vesuvian microclimate, with moist soil thanks to pumice stone from ancient eruptions, allows the plant to thrive in dry farming. This gives the tomato low acidity, high sugar content, and a wealth of vitamins, minerals, and antioxidants. These were the qualities that Carlo knew would make Corbarino a product for export. And critics were quick to agree: in 2008, just two years after launching, *Gambero Rosso* named “I Sapori di Corbara” number one after expert taste tests.

The opposite of industrial production, today Carlo describes his company as a “well-organized artisanal workshop.” He has passed that passion on to his son Pietro, who has been managing production for the past seven years. Pietro, young but driven, has become a role model for a new generation of farmers embracing the Corbarino project. Corbara, once considered merely a stopover on the Amalfi route, is now something else entirely. A destination. The site of international conferences. A place visited by chefs, journalists, and celebrities—emerging as a new center of Italian food excellence.

Now moving toward DOP recognition for its unique tomato production, Corbara owes much to its spiritual father, Carlo D’Amato, who every year creates cultural events to tell the story of his land through his “little red light bulb.” Renowned chefs like Antonino Cannavacciuolo, Gennaro Esposito, and Beppe Guido were among the first to praise and elevate the craftsmanship behind Carlo’s Vesuvian tomato. The *Corbarì* has quickly found its way into the kitchens of Europe’s top restaurants—places where flavor is the only passport to success.

A seemingly luxurious product, yet as Carlo explains, “If you break down the food cost, our preserves aren’t watered down or diluted—so in the end, they’re economically comparable to the industrial junk that tricks the market.”

“Making quality means you can’t go industrial,” Carlo says. “We’re a company that turns over about €1 million a year with a highly flexible internal structure depending on the season—ranging from 4 employees to over 30 during summer harvest.” He adds, “The heart of the company lies in respecting nature and its rhythms. It’s the farmers who make the difference every day by caring for the plants with extreme attention. The company is merely the vessel.”

“At every Corbara event, I’ve always wanted the farmers by my side,” he continues. “They’re the ones who should receive awards from top chefs and renowned food writers. The recognition, sure—but my greatest reward has come from everyday people. Those who stretch their budget to buy our product and then come up to me to say thank you.”

“One of the most touching compliments I’ve received,” he recalls, “was someone telling me that eating our tomatoes made them feel like a child again.”

Carlo’s journey hasn’t been easy. First came the cultural resistance to reintroducing a tomato that had been deemed unviable. Then the financial obstacles of launching such a costly production process. With its slow ripening and four separate hand-harvests—done using only wheelbarrows and mules—it’s a labor-intensive affair. Harvest is staggered between July 25 and September, with only the ripest tomatoes picked each time. The rest are left to mature on the vine for the next round.

A key figure in Carlo’s success is long-time entrepreneur Giuseppe Acciaio, his partner and close friend. In the early, difficult days, Giuseppe stood by him. A respected name in the food world, Giuseppe founded his first company in 1980 in Pompeii: *GMA Import Export Specialità*, now a leader in the wholesale distribution of fine foods, featuring DOP, IGP, and Slow Food products. From there, he launched several successful concepts, from Gourmet Pizzerias to the *“Capperi… che Pizza!”* franchise, with locations in Salerno, Milan, and Lugano.

Their philosophy is rooted in selecting top-tier ingredients—starting with stone-ground flours—and an obsession with sustainability. Giuseppe’s project also centered pizza around a standout ingredient: the Corbarino tomato. Thus was born the now-famous **Margherita Corbarì**.

A true crusade against the dominance of junk food today, in the name of reclaiming the authentic flavors of Naples and the South. Could it be that Corbara’s red light—reborn from the dreams of two men in love with their land—is the beacon leading a Southern cultural revolution around the world, one built on goodness, health, and truth?