Piennolo Tomato Braid

A unique and precious product, deeply linked to the volcanic territory from which it takes its name.

Physical characteristics:

• Form: Small, oval or slightly pear-shaped, with a characteristic “lace” at the end.
• Color: Intense and bright red, which becomes darker during storage.
• Peel: Thick and consistent, essential for long-term conservation.
• Pulp: Firm and compact, rich in flavour.

Flavor:

• Intense and sweet: With a marked acidity and a slightly bitter aftertaste that develops during storage.
• Rich in aromas: Thanks to the particular volcanic terroir and the traditional cultivation technique.

Storage:

• “At the piennolo”The cherry tomatoes are harvested in bunches and woven with raffia or hemp to form the so-called “piennoli”, which are then hung in cool, ventilated places.
• Long duration: They can be stored for months, maintaining their organoleptic qualities.

Where Produced:

• Exclusively on the slopes of Vesuvius: The mineral-rich volcanic soil gives the cherry tomato its unique characteristics
• Sustainable cultivation: Respectful of the environment and biodiversity.
• Traditional product: It represents an important part of Campania's culture and gastronomy.

Use in cooking:

• Ideal for sauces and preserves: Thanks to their dense and tasty pulp.
• Also excellent fresh: In salads, bruschetta or as a side dish.
• Key ingredient of typical Campania dishes: Like pizza or pasta alla genovese.

The Pomodorino del Piennolo del Vesuvio is much more than a simple tomato: it is a symbol of the territory, of tradition and of the passion for good food.

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