{{ 'fb_in_app_browser_popup.desc' | translate }} {{ 'fb_in_app_browser_popup.copy_link' | translate }}
{{ 'in_app_browser_popup.desc' | translate }}
Torino is an oblong salad tomato marketed by Savéol, the Brittany growers’ cooperative. Fruit is long and deep red, with firm, meaty flesh, fewer seed cavities than a round tomato, and a mild sweet–acid taste. It slices into even rounds for sandwiches and Caprese-style plates, and holds its shape.
Until 2027-12-30T16:00:00.000+00:00 🅲 Citi® Credit Card Promotion | No Transaction Fees on order
🔆 Free Shipping For Fresh Products (2-4 Day Delivery Over $500) on order
🔆 Free shipping for take-points (over HK$400) on order
*Healthy Express Complimentary Free Gift 2026* on order
❄️ Free Shipping for Temperature Controlled Foods (17-22°c 0-4°c -18°c; over $380) on order
⛴ Discounted delivery fees for outlying islands (Cheung Chau, Lamma Island, Peng Chau, etc.) on order
Not enough stock.
Your item was not added to your cart.
Not enough stock.
Please adjust your quantity.
{{'products.quick_cart.out_of_number_hint'| translate}}
{{'product.preorder_limit.hint'| translate}}
Limit {{ product.max_order_quantity }} per order.
Only {{ quantityOfStock }} item(s) left.
Shape is the easy cue: oblong, plum-type, deep red when ripe, skin supple, fruit releasing easily from the truss. Flesh is firm and meaty, with small gel pockets and a faint ripe aroma. Savéol describes the taste as lightly acid, sweet and crunchy-to-melting. Specialty notes add a tangy, savoury edge. It is built for slicing and cooking more than for a very juicy raw bite.
Growers using the Savéol system pollinate with bumblebees and use beneficial insects against pests. Harvest is staggered from July to September. Keep fruit at cool room temperature, out of the refrigerator, and use within a few days once fully ripe.
Use raw with olive oil and basil, in sandwiches, or as rounds under mozzarella. Because it keeps its shape, it is also stuffed, roasted, or simmered into sauce.
Torino is a modern elongated tomato sold by Savéol, the Brittany cooperative. The name echoes Turin, but it is not an Italian landrace. San Marzano is the plum tomato of the Agro Sarnese-Nocerino, between Naples and Salerno. The protected fruit is San Marzano dell’Agro Sarnese-Nocerino DOP, grown in a delimited zone on the volcanic plain near Vesuvius. Fruit labelled only “San Marzano style” from elsewhere is not the DOP.
Fruit
Both are long and red, with more flesh and fewer seed cavities than a round salad tomato. Torino is firm and meaty, built to slice into even rounds; Savéol describes it as lightly acid and sweet. True San Marzano has thinner skin, a more pointed end, dense flesh and relatively little free juice. Its taste is sweet with a clean acidity, which is why it is peeled and canned rather than served as a slicing tomato.
Use
Torino is a fresh tomato: sandwiches, Caprese-style plates, stuffing and roasting. It can go into sauce, but that is not its main role. San Marzano is the sauce tomato: pelati, passata and long-simmered sugo. The DOP crop is harvested ripe and mostly processed; eating it raw is possible, but it is not selected for shelf life or sandwich texture.
Season and handling
Torino’s commercial season is about July to September, and it should be kept at cool room temperature, not in the refrigerator. DOP San Marzano is a late-summer field crop, typically August to September, and reaches the market mainly as peeled tomatoes in jars or cans, not as a long-keeping fresh fruit.
Nutrition claim
Both supply vitamin C, beta-carotene and lycopene. Garden pages claim Torino has about 40 mg lycopene against a 5 mg average; that multiple is not on Savéol’s own page and should not be used as a fact. Cooking either tomato with a little oil improves lycopene uptake. San Marzano’s advantage in the pan is texture and flavour after peeling, not a proven lycopene gap.