I've been enjoying these tomatoes. They are chopped, ready to go right on your pizza. Actually I strain some water out and add a bit of salt before using.
The can talks about how they were developed for use in Naples pizzerias. No mention of the origin or type of tomato. I find them to be better than the various San Marzanos I've tried.
Marco, or anyone else familiar with them, can you comment if these are in fact used in Naples pizzerias? Are they considered poor, fair, good or excellent?