Wild Oaxaca Tomatillo (Physalis Ixocarpa)

Wild Tomatillo from Oaxaca (Physalis Ixocarpa): Tomatillos have been cultivated in Italy for years, especially in the South where they enjoy optimal climatic conditions. We discovered them in some Calabrian gardens many years ago. Production was mostly for curiosity or as an ornamental species. However, recent years' interest in Latin cuisine has led to this berry's popularity in cooking as well: its fresh, tart flavor pairs well with salads, but it's in sauces, including the famous Salsa Verde, that it truly expresses its flavor. The Wild Oaxaca Tomatillo is the progenitor of these varieties: hardy, productive, extremely early in production, extremely easy to grow (it's practically spontaneous), and requires significantly less water. Compared to other tomatillos of the species, the berry is significantly smaller, ranging from 4 to 7-8 grams, dark green in color, and with almost imperceptible seeds. The flavor is intense, rich in nuances, with a slight sweetness and a distinct citrus note. The Wild Tomatillo is the most sought-after and prized variety, even in its native region. The plant is warm-loving, requiring warmth, but thanks to its precocious ripening (ready for harvest in just over fifty days from transplanting), it can be grown throughout Italy, even in shorter growing seasons. This ecotype is ideal for those who want to experiment with new recipes and flavors (in the restaurant industry), and is highly sought-after by Latin and Mexican restaurants in particular.