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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Carne suina Cinta Senese without preservatives prepared according to the Tuscan tradition.
The yellow date is enhanced with a light and fast cooking.
Dry tomatoes in sunflower seed oil, seasoned with oregano, garlic and chili, by Italian producer Citres.
The Fiammante has the typical balanced sweet taste, a bright red color and a pulp consisting of a few seeds, enhanced by the wise transformation in bald that keeps intact the fragrance and the scent of a unique and ancient tomato.
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.
Refined sauce that recalculates the Tuscan tradition by exalting its sapidity.
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.
Giagiù is an ecotype of a brilliant golden yellow tomato found in the vesuvian area.
Ingredients Hill tomatoes, tomato juice. The product does not contain preservatives or dyes. _
A ragù made exclusively with meat and vegetables Bio and gluten free.
The Bio Pelati Mutti Bio Tomatoes are collected when summer is at its peak.
A very appetizing sauce with a slight tip of wild that enhances its rural nature.
Tomato harvested before the color virage in the fields of San Marzano.
