The Pomodorino del Piennolo del Vesuvio D.O.P. (Lycopersicon esculentum) is one of the most typical and ancient products of Campania agriculture, so as to be even represented in the scene of the traditional Neapolitan crib.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The Pomodorino del Piennolo del Vesuvio D.O.P. (Lycopersicon esculentum) is one of the most typical and ancient products of Campania agriculture, so as to be even represented in the scene of the traditional Neapolitan crib.
It benefits from volcanic soil and generous sun: It is said that its ardent color is also the work of the volcano, because according to legend, its roots feed on the lava itself of Vesuvius.
The Pomodorino del Piennolo del Vesuvius is cultivated with a traditional method, which provides the aid of supports with wooden stakes and iron wire, which prevent the ground turkey berries and make them receive evenly the sun rays. The tomatoes, weighing about 25-30 grams, are round and have a small lace at the bottom end.
The peel is coriaceous and the pulp, soda and compact, has a characteristic sweet taste from the acid aftertaste, due to the particular concentration of sugars and mineral salts.
This variety is also called Piennolo, because the traditional conservation technique wants to form the Piennoli, that is, pendulums: whole bunches, collected between July and August, arranged on a thread of hemp tied to circle, to compose a single large bunch, preserved suspended in dry and ventilated places.
This system promotes a slow maturation and allows you to have fresh red gold until the following spring a year of cultivation.
During the months the Pomodorino, while losing its turgore, takes on a unique and delicious flavor, becoming an essential ingredient of many typical Neapolitan dishes: gives an unmistakable touch to pizza, bruschettes, spaghetti, sauces, fish-based dippings and a thousand other recipes.
Specific References
No customer reviews for the moment.
The habanero piment is distinguished from the other varieties of the species for the fruit, generally in the form of lantern, which can be presented with the elongated tip in conical or indent form
Mix of dried mushrooms composed of pleurotus mushrooms, shitake, prataioli and porcini.
The passion fruit or fruit of passion, belongs to the family of passiflore, the name derives from the particular shape of its flower.
When it comes to fresh pineapple, there is a gold standard.
The Amalfi Coast box has vegetables and typical local fruits of excellent quality.
Pomodoro yellow bell Giagiù in 1.5 kg gift box
Exceptional variety of yellow tomatoes, consumed raw, in salads, served with excellent oil and with the renowned Bufala mozzarella.
The topinambur (Helianthus tuberosus), also known as the German turnip or artichoke of Jerusalem, is a tuber rich in benefits including, for example, the fact of being easily digestible, dietetic and suitable for diabetics.
Lemongrass is a perennial herb growing in temperate-warm climates and tropical climates.
Black nitrile glove, latex-free, powder-free, textured on the fingers.
The horseradish is a perennial herbaceous plant belonging to the Brassicaceae family.
The pomegranate has a thick and rough skin not edible of a bright red color.
Exceptional variety of red tomatoes cultivated near Sorrento, and in the wonderful Coast.
The pimento Jalapeño is a chili pepper of the species Capsicum annuum.
Porcini mushrooms are rich in nutrients important for the health and well-being of the organism.
Produced with Geographic Indication Protected since 1996, the Castagna di Montella IGP, according to the disciplinary is composed for 90% by the variety “Palummina” and for the remaining 10% by other varieties, in particular by the “Verdola”.