Pomodorino Giallo Dolly

The yellow one: the sweetest of the three, barely any acid at all.

Dolly is the farm's yellow datterino, whole in its own juice. Yellow tomatoes are the gentlest of the family — the least acid, the most honeyed — which once made them a Neapolitan secret for delicate sauces.

Use it where red would shout: over fish, with lemon oil and salt as a five-minute plate, as a pale gold pomodoro that makes a familiar pasta new again.

Trilly is the red, Blondy the orange, Dolly the yellow — the same field, three temperaments.

Meet the House: Tomatoes from a Puglian farm in the Foggia countryside, grown organically on land the family has worked for four generations.

Complete your table: Lemon Olive Oil, Muraglia — yellow tomatoes, lemon oil, salt, done · Spaghettoni, Mancini — a thick cut for a delicate sauce · Cabianca Organic, Palazzo — the quiet oil that lets it speak.