According to legend, the first seed of the San Marzano tomato came to Campania in 1770, as a gift from the Kingdom of Peru to the Kingdom of Naples, and were first grown in volcanic soil in the shadow of Mount Vesuvius. Compared to the Roma tomatoes Marzano tomatoes are thinner and pointier in shape, the flesh being much thicker with fewer seeds, and the fabulous taste much stronger, more sweet and less acidic, many people describing the taste as bittersweet, like high-quality chocolate. San Marzano tomatoes have been designated as the only tomatoes that can be used for Vera Pizza Napoletana (True Neapolitan Pizza). It is also described as a cross between 3 different tomatoes being grown in the region at that time: the King Umberto, Fiaschella, and the Fiascona. Of these 3 cultivars, only the King Umberto is still grown, the other 2 having since disappeared. (Cordon)
Coverseeds only slightly. Do not allow the soil to dry out. Containers are held in warm conditions until sprouts appear, which may take 3-10 days. Move sprouting plantings immediately to bright light conditions, eg a window. Inadequate light is a frequent cause of failure of young seedlings. Around time of last frost, set seedlings into pots. Remove side-shoots and support the plant.