Piennolo Cherry Tomato DOP: the pride of Vesuvian Flavors

The Pomodorino del Piennolo del Vesuvio D.O.P. (Lycopersicon esculentum) is one of the most typical and ancient products of Campania agriculture, a jewel of the company Sapori Vesuviani.

At the foot of the volcano, under a generous sun and thanks to a mineral-rich soil, this unique tomato grows in the world. A perfect example of how the territory affects a product. Yes, because the pomodorino del piennolo grows exclusively here, and thanks to ideal climatic and geographical conditions, it earned the DOP designation in 2009.

Why is that? For three reasons:

• It remains durable over time, for a long time. Due to a small natural miracle, these meteoclimatic conditions make it a longer-lasting variety compared to regular tomatoes, which are more delicate and fragile.
• Taste: sweet, unimitable. It is distinguished by its unexpected acidic aftertaste, "lovingly bittersweet," as its producer likes to call it. Another gift due to potassium-rich soil, which combines in this fruit a particular concentration of sugars and minerals.
• Morphology: the pomodorini del Piennolo, weighing about 25-30 grams, are round but feature a curious "tip" at the lower end. The skin is tough; the flesh is firm and compact.

The Pomodorino del Piennolo del Vesuvio is cultivated using traditional methods, which involve using supports with wooden stakes and iron wire. This is to prevent the berries from touching the ground and to ensure that the plant receives light and sun evenly.

The variety is called "del Piennolo" because, for the preservation technique, it is necessary to form clusters (pendulums, hence "piennoli" in the local dialect). These are harvested during the hottest period, in July and August, and are arranged on a hemp string tied in a circle to form a single large cluster that is hung in dry and ventilated places. The slow ripening lasts until the following spring, and during this process, the Pomodorino loses its firmness, taking on a very intense and delicious flavor, becoming a fundamental ingredient for the vast majority of typical Neapolitan dishes. This tomato indeed adds an unmistakable touch to pizza, bruschetta, sauces, pasta, fish-based dips, and many other recipes. The Pomodorino is rich in vitamins A and C, lycopene (important for its antioxidant properties), and minerals such as calcium, phosphorus, and potassium. It is also highly appreciated when fresh or preserved in glass following an ancient family recipe called Pacchetella. The production of these Pomodorini takes place exclusively in the area that coincides with the territory of the Vesuvius National Park.

A flagship product of a company that takes pride in exporting its local identity all over the world.

S&M