Five generations of San Marzano – how the Napoletano family saved a tomato variety
Sarno, Campania, 1993: Giuseppe Napoletano founds Solania with a clear idea – the cultivation, processing, and marketing of exclusively a single tomato variety. No diversification, no compromise. It is no coincidence that the Napoletano family was able to build on established knowledge: for five generations, they have grown the San Marzano, in a time when the variety had long been abandoned by the food industry. Industrial harvesting is simply not possible with this plant – it grows high on chestnut wood stakes and must be picked by hand, fruit by fruit, day by day. The Napoletano family would not be deterred by this. In 2004, Solania expanded the operation to include its own production site in San Valentino Torio and has since combined cultivation and processing under one roof. Today, the company supplies chefs, pizzaioli, and food retailers in Italy, the USA, Japan, and Australia.
Handcrafted in the DOP protected area – from black volcanic soil to the can
The Agro Sarnese-Nocerino, the cultivation area directly in the catchment area of Mount Vesuvius, is the only place where the Pomodoro San Marzano is allowed to carry its protection as a D.O.P. (Denominazione di Origine Protetta, recognized since 1996). The black volcanic soils, the Mediterranean microclimate, and the underground flowing Sarno river create conditions that are not reproducible elsewhere. Solania manages its own fields and also works with a network of contract farmers – every single operation is documented, every batch traceable. The harvest follows the traditional rhythm: helpers walk through the rows daily, selectively choose the fully ripe fruits, and haul them directly for processing. Only ripe harvested tomatoes go into the can – this is the reason for the deep color and aroma density that light-colored, unripe picked goods do not reach. The DOP certification only applies at the moment of processing and preservation: variety, origin, and technique must all be correct.
Pelati, Cubetti, Vintage – an assortment with a clear signature
Solania has carefully expanded its range over the years without giving up its original focus. In addition to the classic Pomodoro Pelato San Marzano D.O.P. – whole, peeled tomatoes in their own juice with salt – there are now polpa, passata, yellow pelati, and oven-dried variants. The vintage line, which also includes the Cubetti Vintage and the Pomodori Pelati di San Marzano Vintage, is aimed at professionals and dedicated hobby chefs who are looking for a direct connection to the grower and the vintage. In the glass or in the can, the fruits appear deep red, fleshy and firm, with the characteristic interplay of sweetness and fresh acidity that makes this variety so prized for Neapolitan pizza, pasta sauces, and braised dishes. Giuseppe Napoletano describes his company's self-image simply: quality needs the right territory – and people who know and love it.
