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Pomodorino del Piennolo del Vesuvio DOP

Pomodorino del Piennolo del Vesuvio DOP

Online sale of typical Italian Masseria dello Sbirro products, buy Pomodorino del Piennolo del Vesuvio DOP

Pomodorino del Piennolo del Vesuvio DOP

Approximately 3 kg Pomodorini del Piennolo del Vesuvio DOP in a cardboard box, gift packing.

The tomatoes cultivated by the brothers Carlo and Lorenzo are packed in famous Piennolo or processed into the products tomato sauce or cherry tomatoes in in tomato juice.

The passion with which the brothers pursue this activity has its origin in their firm connection with their family and the land they cultivate. The new generations want to revalutate these traditional products and make them known all over the world.

Masseria dello sbirro (translated: estate of the cop) subjects the products to stringent controls to ensure that the highest quality standards are achieved. Thanks to this policy, the Company has received the DOP certification for Pomodorini del Piennolo and is now seeking organic certification of their production.

Our passion and our commitment result in a product of the highest quality.

Try it and taste a new level of taste sensation.


Approximately 3 kg Pomodorini del Piennolo del Vesuvio DOP in a cardboard box, gift packing.

The tomatoes are grown in an area within the National Park of Vesuvius. There are mainly sandy and volcanic soils that are poor in water and nitrogen but rich in potassium. The area lies at 150-450 meters above sea level, so there are strong temperature fluctuations between day and night here. This is why the tomatoes get a slightly thicker shell and they are very resistant. Therefore the tomatoes can be stored for longer times and are ideal to be preserved.

The cultivation begins with the sowing in seedbed in February. The cuttings are set between March-April on the field by hand.

Subsequently, the tomato plants are cut, tied and the earth is weeded. Everything is done exclusively by hand, since the cultivation techniques and even the ground allow only this kind of cultivation.

Therefore, the yield is relatively low at 100/120 quintals per hectare. However, this is also the reason why the taste is better.

The tomatoes thus obtained have a distinctive shape, an intense red color and a characteristic peak, which is very thick and crunchy on the lower part of the shell.

The flavor is sweet / sour with a bitter aftertaste. So this tomato is particularly suitable for the Neapolitan cuisine.

Ideal also fresh in salads or for making pasta dishes.

Manufacturer: Masseria dello Sbirro

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: Pomodorino del Piennolo del Vesuvio D.O.P.

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Information, advice, updates and tips on Pomodorino del Piennolo del Vesuvio DOP

Piennolo Cherry Tomato P.D.O from Vesuvio
This extraordinary tomato grows in bunches which almost touch the ground. Conserve it hung in a fresh place and it will keep for 4 to 6 months. The brunches mature, that is to say the tomatoes have the characteristic of losing water slowly without going bad, due to its thick skin. The taste results acid\sweet, especially as it concerns the conserved tomatoes, this makes them fit for characterize many recipes of the Neapolitan cuisine, because it is transformed in sauce too. This is why it is the ideal for a pasta recipe or with fish.

- 17/09/2018 -

Masseria dello Sbirro “Welcome back Pomodorino del Piennolo del Vesuvio DOP” – available again on our website.
The “Pomodorini del Piennolo del Vesuvio DOP” are one of most ancient and typical product of Campanian tradition. A fresh product without preservatives that is produced by hand following the typical traditions of the Vesuv region. The “Pomodorino del Piennolo del Vesuvio DOP” is distinguished by its firm peel, the firm attachment of the tomato to the bunch, its high sugar and acid contents and content of soluble solids. Thanks to this requisites, the tomatoes are suitable for a ling preservation without altering the organoleptic characteristics. This peculiarities are determined by the microclimatic conditions, which are typical for the geographic growing area of the tomatoes. The soil is of volcanic origin and was formed by the eruptions von the Vesuvius and Somma.

- 18/09/2017 -

Busiate with Piennolo tomatoes and bottarga
Ingredients: - 500 g busiate "Pastificio Campo" - 250 g tin Pomodorini Piennolo del Vesuvio DOP - Bluefin tuna bottarga "Bottarga del Tonno Group" - 1 clove of Nubia garlic - Salt from Trapani - Extra Virgin Olive Oil IGP - mono-variety Leccino "Clivio degli Ulivi"

- 31/12/2014 -

Tumminia wheat Gemelli with Pomodorini del Vesuvio DOP
Ingredients: - 500 g Tumminia wheat Gemelli "La Fastuchera" - Tomato puree from Pomodorini Piennolo del Vesuvio DOP - 10 Pomodorini del Vesuvio DOP - Extra Virgin Olive Oil "Cinta di Guido" - Ripe, salty sheep's ricotta - 1 clove garlic from Nubia - Salt

- 26/11/2014 -

Pomodorino del Piennolo del Vesuvio DOP by Masseria dello Sbirro
The Pomodorini del Piennolo del Vesuvio get their name from the special storage technique with which people keep the tomatoes in the winter. The panicles are wound on a rope and hung on a ring. This is called Piennolo. In winter you can simply pick and use the tomatoes.

- 11/09/2014 -


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The Pomodorino del Piennolo del Vesuvio DOP bunches by Masseria dello Sbirro seem to be made up for being a Christmas decoration, don’t they? Directly from the Vesuvio Volcano slopes, they’re a unique product throughout the world, due to its thick skin that prolongs the conservation up tp six months from the harvest. Despite the skin with the passing of time could seem to dry out, the taste gradually acquires more intensity and sweetness. These are peculiarities due to the volcanic origin ground, that has facilitated the development in this direction, as a consequence making the cultivation a low impact one, for the low water needed. The Pomodorino del Piennolo del Vesuvio DOP don’t have to be eaten raw in a salad, but seared and then put in first courses, in a pizza or in some recipes that stimulates its versatility.
Fotografia caricata da OIP
The new Pomodorino del Piennolo del Vesuvio DOP vintage has just arrived reached our warehouse, ready to reach your kitchens. What makes them different from the others types is the volcanic ground where they grow, which has given not only a particular acidity to the cherry tomatoes, but it has endowed this variety with a very thick skin too, so that they can keep good naturally up to six months. Due to this last peculiarity these tomatoes need to be cooked, so they’re perfect in a pasta dish and many others recipes of the Neapolitan cuisine.
Fotografia caricata da OIP
This winter are you missing the sweetness of cherry tomatoes that grows under the sun? We have the perfect solution for you: the Pomodorino del Piennolo del Vesuvio DOP. These cherry tomatoes grow on the Vulcan Vesuvio slopes, so in order to survive to that particular kind of soil they've developed a very thick skin that allow them to keep good for a long time. Even after some months the outside skin seem to be withered their flavor continue to be not only good, but also more intense with the passing of the days (until a maximum of 6 months). Try them stir-fried in a pan as a sauce for a pasta and it will make your day better.
Fotografia caricata da OIP
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.
Fotografia caricata da OIP
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