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From Slow Food, “The Inciardi name comes from Henry Inciardi, a Sicilian immigrant who brought the variety to the United States in 1900. Fearing that the authorities at Ellis Island’s immigration center would confiscate the seeds, his family sewed them all into their clothing. Since that time, it has always been grown in the area of Chicago, in the northern central part of the country. The tomato’s seeds have been shared by the Inciardi family with local residents who today maintain this variety and its seed supply.” This tomato is remarkable for its wonderful, full tomato flavor, for its full body when it is cooked down into a puree for sauce.


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