Description

Piennolo Cherry Tomato from Vesuvius D.O.P.  “Pomodorino del Piennolo del Vesuvio D.O.P.”

The “Pomodorino del Piennolo del Vesuvio D.O.P.” (Lycopersicon esculentum) is one of the most typical and ancient products of Campanian agriculture, so much so that it is even present in the traditional Neapolitan nativity scene. This variety of tomato benefits from the volcanic soil and the generous sun: it is said that even its “burning” color is the work of the volcano, because according to legend its roots feed on the lava of Vesuvius.

The tomato “Pomodorino del Piennolo del Vesuvio D.O.P. is grown according to a traditional method that uses supports with wooden stakes and wire that prevent contact with the ground and ensure that the sun’s rays are received more evenly.

The tomatoes, weighing about 25-30 grams, are oval in shape and have a small point at the bottom. The skin is leathery, the pulp firm and compact, with a characteristic sweet taste and a slightly acidic aftertaste, due to the particular concentration of sugars and mineral salts.

This variety is also called “del Piennolo” because the traditional conservation technique requires the formation of “piennoli”, that is, pendulation: whole tomatoes – bunches (bunches) are collected between July and August and arranged on a hemp thread tied in a circle to compose a single large bunch, and stored hanging in dry and ventilated places. This system promotes slow ripening and allows “fresh red Gold” until the spring following the year of cultivation.

As the months go by, the Pomodorino, while losing its plumpness, takes on a unique and delicious taste and becomes an essential ingredient in many typical Neapolitan dishes: the “Pomodorino del Piennolo del Vesuvio D.O.P.” gives an unmistakable touch to pizza, bruschetta, spaghetti, sauces, fish-based sauces.

The “Pomodorino del Piennolo del Vesuvio D.O.P.” is appreciated on the market both fresh and in the typical preserved form “al Piennolo” or even preserved in a jar, according to an ancient regional family recipe, “Pacchetella”. The typical production and conservation area of ​​the Piennolo tomato coincides with the territory of the Vesuvius National Park.

The “Pomodorino del Piennolo del Vesuvio D.O.P.” is rich in vitamins A and C, whose anti-carcinogenic effects have long been known, mineral salts such as calcium, phosphorus and potassium, which are essential for the correct functioning of the heart and muscles, and lycopene, which has an antioxidant effect in the body and stimulates the production of enzymes that block the carcinogenic effects of free radicals.

Nutritional information per 100 g:

Energy value: 20 Kcal / 83 KJ

Fats: 0.14

Of which saturated fatty acids: less than 0.1 g

Carbohydrates: 3.00 g

Of which sugars: 3.00 g

Fiber: 1.2 g

Proteins: 1.0 g

Salt: 0.008 g

Contents: 400 g.