The Pomodorino del Piennolo del Vesuvio D.O.P. (Lycopersicon esculentum) is one of the most typical and ancient products of Campania agriculture, so as to be even represented in the scene of the traditional Neapolitan crib.
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The Pomodorino del Piennolo del Vesuvio D.O.P. (Lycopersicon esculentum) is one of the most typical and ancient products of Campania agriculture, so as to be even represented in the scene of the traditional Neapolitan crib.
It benefits from volcanic soil and generous sun: It is said that its ardent color is also the work of the volcano, because according to legend, its roots feed on the lava itself of Vesuvius.
The Pomodorino del Piennolo del Vesuvius is cultivated with a traditional method, which provides the aid of supports with wooden stakes and iron wire, which prevent the ground turkey berries and make them receive evenly the sun rays. The tomatoes, weighing about 25-30 grams, are round and have a small lace at the bottom end.
The peel is coriaceous and the pulp, soda and compact, has a characteristic sweet taste from the acid aftertaste, due to the particular concentration of sugars and mineral salts.
This variety is also called Piennolo, because the traditional conservation technique wants to form the Piennoli, that is, pendulums: whole bunches, collected between July and August, arranged on a thread of hemp tied to circle, to compose a single large bunch, preserved suspended in dry and ventilated places.
This system promotes a slow maturation and allows you to have fresh red gold until the following spring a year of cultivation.
During the months the Pomodorino, while losing its turgore, takes on a unique and delicious flavor, becoming an essential ingredient of many typical Neapolitan dishes: gives an unmistakable touch to pizza, bruschettes, spaghetti, sauces, fish-based dippings and a thousand other recipes.
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