{"id":17237,"date":"2021-06-28T22:10:52","date_gmt":"2021-06-28T20:10:52","guid":{"rendered":"https:\/\/www.eatalianexperience.com\/p\/tomates-cerises-piennolo-del-vesuvio-aop\/"},"modified":"2025-02-18T20:26:30","modified_gmt":"2025-02-18T18:26:30","slug":"tomates-cerises-piennolo-del-vesuvio-aop","status":"publish","type":"product","link":"https:\/\/www.eatalianexperience.com\/fr\/p\/tomates-cerises-piennolo-del-vesuvio-aop\/","title":{"rendered":"Tomates Cerises Piennolo del Vesuvio AOP"},"content":{"rendered":"<div class=\"row\">\n<div class=\"span_12 col\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17204\" src=\"https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2021\/07\/fine_lavori_preparazione_piennoli_pomodorini_vesuvio_dop.jpg\" alt=\"pasquale imperato dopo aver finito la preparazione dei pomodorini del piennolo del vesuvio dop\" width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2021\/07\/fine_lavori_preparazione_piennoli_pomodorini_vesuvio_dop.jpg 1920w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2021\/07\/fine_lavori_preparazione_piennoli_pomodorini_vesuvio_dop-300x169.jpg 300w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2021\/07\/fine_lavori_preparazione_piennoli_pomodorini_vesuvio_dop-1024x576.jpg 1024w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2021\/07\/fine_lavori_preparazione_piennoli_pomodorini_vesuvio_dop-768x432.jpg 768w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2021\/07\/fine_lavori_preparazione_piennoli_pomodorini_vesuvio_dop-1536x864.jpg 1536w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2021\/07\/fine_lavori_preparazione_piennoli_pomodorini_vesuvio_dop-800x450.jpg 800w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/div>\n<\/div>\n<div class=\"row\">\n<div class=\"span_7 col\">\n<h3 style=\"text-align: center;\">POMODORINO DEL PIENNOLO DEL VESUVIO AOP<\/h3>\n<p>&nbsp;<br \/>\nLe pomodorino del piennolo del Vesuvio est l\u2019une des plus anciennes vari\u00e9t\u00e9s et mode de culture de tomates en <strong>Campanie<\/strong>. C\u2019est un produit cultiv\u00e9 \u00e0 l\u2019ancienne, selon une m\u00e9thode qui consiste \u00e0 utiliser des piquets de bois et du fil de fer pour s&rsquo;assurer que les baies ne touchent pas le sol et qu&rsquo;elles re\u00e7oivent les rayons du soleil de mani\u00e8re uniforme.<\/p>\n<p>Ces petites tomates rondes p\u00e8sent autour de 20-30 g et elles ont une peau \u00e9paisse et une pulpe dense. Le sol o\u00f9 elles sont cultiv\u00e9es, riche en sucre et en min\u00e9raux, leur conf\u00e8re une saveur douce, avec un arri\u00e8re-go\u00fbt l\u00e9g\u00e8rement amer.<\/p>\n<p>Cette vari\u00e9t\u00e9 de tomate, le pomodorino <strong>del piennolo<\/strong>, doit son nom \u00e0 la technique de conservation traditionnelle utilis\u00e9e, qui consiste \u00e0 enrouler les tomates autour d\u2019une corde de chanvre pour former des grappes (les \u00ab Piennoli \u00bb). Ces tomates sont r\u00e9colt\u00e9es entre juillet et ao\u00fbt et, suspendues dans un endroit sec et vent\u00e9, se conservent pendant tout l\u2019hiver.<\/p>\n<p>Cette m\u00e9thode permet aux tomates de <strong>fl\u00e9trir tr\u00e8s lentement<\/strong> et de pouvoir \u00eatre conserv\u00e9 pendant longtemps, jusqu&rsquo;au printemps suivant l&rsquo;ann\u00e9e de r\u00e9colte. <strong>Avec le temps<\/strong>, le fruit subit un passerillage, tout en conservant son go\u00fbt unique et d\u00e9licieux, ce qui en fait un ingr\u00e9dient essentiel de nombreux plats de la cuisine napolitaine.<\/p>\n<\/div>\n<div class=\"span_5 col\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17194\" src=\"https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2021\/08\/bk_pomodorini_del_piennolo_del_vesuvio_dop.jpg\" alt=\"pasquale imperato mostra la raccolta dei pomodorini del piennolo del vesuvio DOP\" width=\"1080\" height=\"1350\" srcset=\"https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2021\/08\/bk_pomodorini_del_piennolo_del_vesuvio_dop.jpg 1080w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2021\/08\/bk_pomodorini_del_piennolo_del_vesuvio_dop-240x300.jpg 240w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2021\/08\/bk_pomodorini_del_piennolo_del_vesuvio_dop-819x1024.jpg 819w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2021\/08\/bk_pomodorini_del_piennolo_del_vesuvio_dop-768x960.jpg 768w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2021\/08\/bk_pomodorini_del_piennolo_del_vesuvio_dop-800x1000.jpg 800w\" sizes=\"auto, (max-width: 1080px) 100vw, 1080px\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Elles sont cultiv\u00e9es sur les pentes du V\u00e9suve, o\u00f9 le sol riche en min\u00e9raux donne \u00e0 ces tomates une saveur sucr\u00e9e unique avec un arri\u00e8re-go\u00fbt amer. Une fois r\u00e9colt\u00e9es, les tomates sont empil\u00e9es \u00e0 la main dans une corde de lin pour cr\u00e9er le fameux \u00ab\u00a0Piennolo\u00a0\u00bb. Ce sont les seules tomates au monde qui peuvent se conserver un an apr\u00e8s leur cueillette !<\/p>\n<p>Les tomates Piennolo del Vesuvio AOP sont excellentes avec les plats de fruits de mer, la pizza, la bruschetta ou avec la mozzarella de buffle AOP.<\/p>\n","protected":false},"featured_media":17219,"template":"","meta":[],"product_brand":[],"product_cat":[255,310],"product_tag":[],"class_list":{"0":"post-17237","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-epicerie","7":"product_cat-tomates-et-sauces","9":"first","10":"outofstock","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tomates Cerises Piennolo del Vesuvio AOP - Eatalian Experience<\/title>\n<meta name=\"description\" content=\"Tomates cerises Piennolo cultiv\u00e9es sur les pentes du V\u00e9suve et certifi\u00e9es AOP. 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