The Pomodorino del Piennolo del Vesuvio DOP
is available again from yesterday, but what does make this little tomato special and different from every other variety? Let's discover it together!
The origin an history of this product has its root in the past and there are a lot of documents proving it.
One of the most famous proof can be found the book "Degli ortaggi e la loro coltivazione preso la città di Napoli" published in 1858 by the writer Achille Bruni, in which the author wrote about these very flavorful cherry shape tomatoes that keep well until spring, as long as they are tied in bunches and and suspended in the air.
The Pomodorino del piennolo DOP
production area includes the entire Vesuvio volcanic complex, from the volcano slopes nearly to the sea level.
The characteristics of the product for being part of the P.D.O. category are: the typical oval shape with a final tip, but the skin is what mostly differentiates this variety from the others. In fact as it is much more thick than the average, this allows the tomato to keep well for a very long time, also as a consequence of the long period of maturation too that leads to a longer endurance.
Due to its skin thickness this tomato has to be cooked, so it is the ideal in dishes of pasta and many more Neapolitan recipes.