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Pomodorino del Piennolo del Vesuvio D.O.P
Pomodorino del Piennolo del Vesuvio D.O.P
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The Vesuvian Piennolo Tomato PDO (Lycopersicon esculentum) benefits from the volcanic soil and the generous sun.
The Vesuvian Piennolo Tomato is grown with a traditional method, which involves the use of wooden stakes and iron wires, which prevent the berries touch the ground and ensure that they receive sunlight evenly. The skin is leathery and the pulp is firm and compact. It has a characteristic sweet-sour aftertaste, due to the concentration of sugars and minerals
It is called "Piennolo" because the traditional preservation technique is based on the formation of "Piennoli", ie pendulums: whole bunches.
It is collected between July and August, placed on a hemp thread tied in a circle, to compose a single large cluster, kept suspended in dry and ventilated places. This system favors a slow maturation and allows to have "fresh red gold" until the spring following the year of cultivation.
Over the months, the Tomato takes on a unique and delicious flavor, becoming an essential ingredient of many typical Neapolitan dishes like pizza, bruschetta, spaghetti, sauces, and many other recipes.
"Sapori Vesuviani" è un’azienda agricola biodinamica a carattere familiare, che si trova alle pendici del Vesuvio, uno scrigno di tipicità dove il prodotto tipico per eccellenza è rappresentato dal Pomodorino del Piennolo del Vesuvio D.O.P. e dall’Albicocca del Vesuvio.
L’Azienda concilia le antiche tradizioni contadine con l’innovazione, al fine di ottenere prodotti di alta qualità, salubri e genuini, nel rispetto della natura e dei "sapori di un tempo".
