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.
