The Pomodorino del Piennolo del Vesuvio DOP is one of the oldest and most typical products of Campania agriculture, so much to be even represented in the scene of the traditional Neapolitan crib.
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The Pomodorino del Piennolo del Vesuvio DOP is one of the oldest and most typical products of Campania agriculture, so much to be even represented in the scene of the traditional Neapolitan crib.
The peculiarities of this product are the high consistency of the skin, the strength of attachment to the peduncle and the high concentration of sugars that make it a long-preservation product during which none of its organoleptic qualities suffers alterations.
Characteristics related to the pedoclimatic factors typical of the geographical area in which the tomato is cultivated.
In this environment, the quality of the tomato reaches peaks of excellence, precisely the richness in organic acids determines the vivacity or "acidity" of taste, which is the distinctive character of the tomato of Vesuvius.
The Pomodorino del Piennolo del Vesuvio DOP for its qualities is a fundamental ingredient of Neapolitan cuisine and bell in general, and has a great versatility in the kitchen.
The typical area of production and conservation of the tomato, coincides with the entire extension of the volcanic complex of the Somma-Vesuvius, including its slopes to almost the sea level.
The production and conditioning zone is provided by the disciplinary that regulates the production of the Pomodorino del Piennolo del Vesuvio DOP. All the tomato is harvested in the day.
Gluten-free product. No GMOs.
Specific References
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