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.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
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.
Specific References
No customer reviews for the moment.
Tomato harvested before the color virage in the fields of San Marzano.
It is the product for those who want to taste the freshly cut tomato all year round.
This sauce with sausage, mushrooms, vegetables and olives is an apotheosis of taste and imagination to bring to the table a very delicious first.
Tomatoes are collected in the full of ripening (July and August), washed, cut and dried in the sun with salt.
Featuring thick skin, soda pulp, sweet and full flavor and total acidity, the yellow tomato La Rosina is guaranteed by APOC brand.
The organic tomato Casa Marrazzo comes from certified organic farming, following the ancient techniques of crop rotation.
The tomatoes of Collina La Rosina, cultivated in the warm southern sun, are characterized by the natural consistency and fragrance of the Mediterranean tradition.
Produced by the yellow tomatoes cut in half, dried in the oven, flavored with a little salt, garlic and basil and preserved in sunflower seed oil.
Dry tomatoes are a difficult proposal to refuse: to enrich a salad, a dressing, a sandwich or even, simply, to enjoy a superb touch.
The yellow date is enhanced with a light and fast cooking.
Marzanino is a type of tomato that experts define by taste half between the tomato SAN MARZANO and the DATTERINO.
The yellow tomato has a sweeter and delicate taste, it is rich in beta-carotene and is an excellent antioxidant.
Giagiù is an ecotype of a brilliant golden yellow tomato found in the vesuvian area.
Pomodorini Semi Secchi Italian softly flavored with spices reminiscent of our Mediterranean, gently placed in delicate seed oil.
For your most delicious recipes try Citres dried tomatoes, a 100% Italian product.