80 days. Deeply ribbed, intensely red fruit reaches up to 5 ounces. Firm, solid flesh and somewhat hollow seed cavity make this a star for stuffing or paste, but the ribbing also gives slices a scalloped appearance which is lovely on a plate. First grown in this country by Ann Fuller of Mitchell, Indiana, who received seed from a Sicilian man in 1987. Richly flavored, just as the Italians like their tomatoes, and stunningly beautiful!