It is perfect for fast cooking because it needs short cooking.

The Pomodorino del Piennolo del Vesuvio is one of the oldest and most typical products of the Campania agriculture to be even represented in the scene of the traditional Neapolitan crib.

From the hills of Corbara, in the agro Sarnese Nocerino (SA), an intense red tomato, with an elongated shape, rich in vitamins, mineral salts and antioxidants.

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.

Semidried tomato is great as appetizer or contour.

Marzanino is a type of tomato that experts define by taste half between the tomato SAN MARZANO and the DATTERINO.

It is a very versatile product suitable for any use.

Giagiù is an ecotype of a brilliant golden yellow tomato found in the vesuvian area.

The Fiammante has the typical balanced sweet taste, a bright red color and a pulp consisting of a few seeds, enhanced by the wise transformation in bald that keeps intact the fragrance and the scent of a unique and ancient tomato.

This sauce with sausage, mushrooms, vegetables and olives is an apotheosis of taste and imagination to bring to the table a very delicious first.

Yellow tomatoes, strictly non-GMOs, collected at full maturation and cut into two parts (pacchetelle), put in hand and with great care in glass jars to preserve its consistency and fragrance.

This special variety of tomatoes is cultivated on a hill, at an altitude of more than 500 meters, in the Val Fortore and precisely in the municipality of San Bartolomeo in Galdo.

A very appetizing sauce with a slight tip of wild that enhances its rural nature.

I am a refined tomato, intact and tasty.

They are the most suitable for those who want to create their own dishes with fantasy, color and an inviting appearance.

It is preserved in its juice, or immersed in its own pulp to maintain its soft and balanced taste