Rich in gastronomic traditions starting from the products of the land, among the typicalities there is the Pomodorino in Piennolo and the cultivation of the tomato, which here is particular, as later than usual.
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Agerola, immersed in the green of the Lattari Mountains, is the land of the gods, the balcony of the Amalfi Coast, a starting point for tourist excursions from which you can reach the main attractions of the Amalfi Coast (Amalfi and Positano) and the Sorrentine Coast (Sorrento, Punta Campanella and Baia di Ieranto), along the ancient paths of the Greek gods (path of the Gods,
Rich in gastronomic traditions starting from the products of the land, among the typicalities there is the Pomodorino in Piennolo and the cultivation of the tomato, which here is particular, as later than usual.
Summer cultivation begins in May and harvest in August, because Agerola is 600 s.l.m., so the cultivated products acquire an unmistakable and intense aroma thanks to the extraordinary thermal excursion between night and day of about 10°C.
The "Pomodorino di Agerola" also lends itself to the practice of conservation in "piennolo", binding among them bunches of ripe cherry tomatoes until they form about one meter long piennoli, which then are hung at the attics in aerated premises and during the months, the Pomodorino, while losing its turre assumes a unique taste.
The name "Pomodorino di Agerola DE.CO." is reserved for tomato that meets the requirements and requirements imposed by the disciplinary of cultivation, processing, processing and conservation of tomato.
The allowed varieties are traced back to local ecotypes traditionally cultivated in the area of the Lattari Mountains and called by the popular tradition: Macerata, Patanara, Corbarino, Cannellina, Riccia
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