The Pomodorino del Piennolo del Vesuvio is one of the oldest and most typical products of the Campania agriculture to be even represented in the scene of the traditional Neapolitan crib.
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The Pomodorino del Piennolo del Vesuvio is one of the oldest and most typical products of the Campania agriculture to be even represented in the scene of the traditional Neapolitan crib.
These particular and tasty cherry tomatoes (also called "spongillo" or "PIZZUTELLO" for the lace present at its end) gather old local cultivars and biotypes, whose selection has been cured over the decades by the farmers themselves.
The names of these ecotypes are popular ones attributed by the local producers themselves, such as "Fiaschella", "Lampadina", "Patanara", "Principe Borghese" and "Re Umberto", traditionally cultivated for centuries in the same territory of origin.
The typical area of production and conservation of the piennolo tomato coincides with the entire extension of the volcanic complex of the Somma-Vesuvio, including its degrading slopes almost to the sea level.
The intense red color, the hard skin that preserves all nutrients even in the long term, the fresh and acre flavor, make these tomatoes unique in the world and impossible to cultivate elsewhere.
A story even tells that the red color is due to small drops of the Vesuvius lava that, nourishing the vegetable, gives it life and resistance.
Exceptional for first courses reaches its maximum expression on pizza.
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A ragù made exclusively with meat and vegetables Bio and gluten free.
The Pelate Datterino in So Com juice is preserved in its juice, or immersed in its own pulp to maintain a soft and balanced taste.
From the hills of Corbara, in the agro Sarnese Nocerino (SA), an intense red tomato, with an elongated shape, rich in vitamins, mineral salts and antioxidants.
Pomodorini Semi Secchi Italian softly flavored with spices reminiscent of our Mediterranean, gently placed in delicate seed oil.
Ingredients Hill tomatoes, tomato juice. The product does not contain preservatives or dyes. _
The redest tomatoes and with higher amounts of sugar, deprived of a part of water, evaporated at low temperature, give life to the concentrate.
The yellow date is enhanced with a light and fast cooking.
Sweet, rich in antioxidants and exquisite even without seasoning: because of the fame of this extraordinary fruit of the earth is certainly not a mystery.
I am a refined tomato, intact and tasty.
They are the most suitable for those who want to create their own dishes with fantasy, color and an inviting appearance.
Rich in gastronomic traditions starting from the products of the land, among the typicalities there is the Pomodorino in Piennolo and the cultivation of the tomato, which here is particular, as later than usual.
Sweet and balanced, the yellow date is enhanced with a light and fast cooking.
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Giagiù is an ecotype of a brilliant golden yellow tomato found in the vesuvian area.
Carne di Chianina dell’Appennino Centrale, prepared with high quality raw materials and cooked according to the best tradition.
The Mediterranean Mutti Tomatoes are the practical solution to use tomato in all seasons, even when the fresh is not there.