Piennolo Vesuvio crushed cherry tomatoes DOP
Price per jar (350g)
Tomatoes Piennolo Vesuvius DOP The "Tomato Piennolo Vesuvius DOP" is one of the oldest and most typical plants of Campania’s agriculture, even represented in the scene of the traditional Neapolitan cnativity scene. In fact, in several areas of Campania, there are groupings of ecotypes with berries of small size, the so-called "cherry tomatoes", which differ in their typical, hardiness and organoleptic quality. The most famous, however, are always the ones still common on the slopes of Vesuvius. The "Tomato Piennolo Vesuvius DOP" brings together old cultivars and local biotypes combined by morphological and qualitative characteristics more or less similar, whose selection was handled over the decades by the farmers themselves. The names of these ecotypes are the ones usually coming from the local producers, as "Fiaschella", "Bulb", "Patanara", "Principe Borghese “ and “Re Umberto", traditionally cultivated during centuries in the same area of origin. The peculiarities of the "Tomato Piennolo Vesuvius DOP" are the high texture of the peel, strong stalk, the high concentration of sugars, acids and other soluble elements that allows long-life storage during which none of the its organoleptic qualitiesbecame altered. These features are rooted in soil and climate typical of the geographical area in which the tomato is grown where soils of volcanic origin, consist of pyroclastic material originated from the eruptions of Somma-Vesuvius volcanic complex. In this environment of choice, the quality of the tomato reaches peaks of excellence. Its richness in organic acids determines the vivacity or "acidity" taste, which is the distinctive character of tomato Vesuvius. This would not only result from a genetic peculiarity, is indicative of a method of growing in a low impact for environment and reduced use of irrigation water, which makes it particularly suitable this crop for a protected area, like the Vesuvius National Park . The "Tomato Piennolo Vesuvius PDO" for its quality is a key ingredient of Neapolitan cuisine and generally of Campania, and has a great versatility in the kitchen. The typical area of production and preservation of tomato Piennolo coincides with the whole extension of the volcanic area of Somma-Vesuvius, including the slopes downing almost to sea level. NO OGM - Gluten Free.
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