PIENNOLO DEL VESUVIO PDO TOMATOES
It is one of the oldest typical products of Campania agriculture. It is grown with a traditional method, which involves the use of supports with wooden stakes and iron wire, which prevent the berries from touching the ground and ensure that they receive the sun’s rays evenly.
Round and weighing about 25-30 grams, it has a consistent skin and a firm and compact pulp with a characteristic sweet taste with an acidic aftertaste, due to the particular concentration of sugars and mineral salts.
This variety is also called “del Piennolo“, because the traditional conservation technique requires that “Piennoli” are formed, that is whole bunches, collected between July and August, arranged on a hemp thread tied in a circle, to compose a single large bunch, kept suspended in dry and ventilated places.
This system promotes slow maturation and allows incredible conservation, until the spring following the year of cultivation. Over the months, the Pomodorino, while losing its turgor, takes on a unique and delicious flavor, becoming an essential ingredient of many typical Neapolitan dishes.
