The Cuor di Bue , also known as “Tomato di Albenga” or “Ligurian Pear” , is the result of a series of selections and natural crossings made by Ligurian farmers. The cultivar has indeterminate growth; vigorous, it produces fruits weighing 300 g, heart-shaped and ribbed, light red or orange in color.
It has a rather unusual, ribbed and irregular shape. The pulp, pinkish-red in color, is very compact and consistent, low in seeds and juice. Its flavor, perfect balance of sweetness and acidity makes it ideal for salads and for excellent sauces and purées.
Originally from the American continent and imported by the Spaniards to Europe in the sixteenth century, it was cultivated as an ornamental plant, because it was considered toxic, until 1800, when it was finally recognized as edible. Tomato cultivation in the Savona area and in particular in the Albenga plain is attested to the early nineteenth century, but it is only since the 1980s that the ox heart has the upper hand over traditional varieties. The current production of the heart of bue d'Albenga tomato is estimated at around 2,000 tons.