Giagiù is an ecotype of a brilliant golden yellow tomato found in the vesuvian area.
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Giagiù is an ecotype of a brilliant golden yellow tomato found in the vesuvian area.
It has oval-shaped fruits with the medium-long lace and slight longitudinal depressions.
This painful ointment of love seemed to possess medicinal and aphrodisiac virtues.
This cultivation is disillusioned with the technique of piennolo, which owes its name to the custom of the Vesuvian peasants to intertwine, around a spago tied to circle, the cherry tomatoes, up to form a large cluster.
The fruit, has a balanced sweet-acid flavor persistent.
The cultivation, realized with the help of poles of support and them, is entirely manual; the period of cultivation goes from April to September, while the harvest takes place between July and mid September. Recently it was considered ideal for preparations in combination with fish dishes and dressing on pizza.
Weight: 1 kg. Deadline:24 months Conservation: Environment Resa: 13/15 pp.
Specific References
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Tomatoes grown and dried under the Apulian sun.
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Tomato harvested before the color virage in the fields of San Marzano.
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The sweet roundness of the Datterini Gialli della Piana del Sele and the purified Sea Water are two perfect ingredients to use together to enhance risotto and fish dishes.
Cut tomatoes in half, dried slightly and aired, so as to exalt the fragrance and sweetness of the grapes.
For your most delicious recipes try Citres dried tomatoes, a 100% Italian product.
Tomatoes are collected in the full of ripening (July and August), washed, cut and dried in the sun with salt.
Refined sauce that recalculates the Tuscan tradition by exalting its sapidity.
Flesh meat of the best quality, prepared with ingredients without preservatives according to the traditional methods.
