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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.