Anyone seeking the authentic taste of a true tomato should definitely try the traditional Marmanda variety (Lycopersicon lycopersicum L.). Although it originates from the Marmande region of France, this variety has been fully integrated and has evolved over the years, adapting perfectly to the island’s unique climate and soil conditions.

About 30 years ago, the Marmanda tomato had nearly disappeared from Cyprus. Its survival is owed to a few dedicated farmers who continued to cultivate this variety for personal use, carefully saving and passing down the seeds from generation to generation for decades. Its importance was officially recognized in 2023, when the Agricultural Institute of Cyprus included the Marmanda tomato in the National Catalogue of Varieties of Agricultural Plant and Vegetable Species.

This catalogue features two local types, red and yellow Marmanda tomatoes, whose commercial distribution is permitted exclusively within their region of origin. The village of Kampi Farmaka is the preeminent production area for this distinctive variety and proudly honors this long-standing tradition every September by hosting the Marmanda Festival.

The Marmanda fruit is ribbed and slightly flattened, with a weight that can reach up to 300 grams. Its flesh is firm and succulent, offering a velvety texture on the palate, while its flavour is sweet with a refreshing, slightly tangy aftertaste.

The Marmanda tomato belongs to the Beefsteak (large-fruited) category. Due it its exceptional flavour, it is ideal for salads, stuffed dishes (gemista) and sauces, though it is best enjoyed raw, cut into thick slices and sprinkled with a pinch of salt and olive oil.

Marmanda tomato is undoubtedly a living treasure of the Cypriot land, preserved through the love and dedication of its people. Today, it has proudly returned to our tables, earning a special place in our hearts and our kitchens.