Finally, they are ready! Hand-twisted and left to dry in the breeze of the Gulf and the Tyrrhenian Sea: the Pomodorini del Piennolo del Vesuvio DOP by Pasquale Imperato have the right texture to embark on their journey to Italy and your kitchens! And we will ensure they arrive perfect, as if just picked.
The clusters of Pomodoro del Piennolo del Vesuvio DOP are part of those products that more and more Spaghetti&Mandolino is promoting with its information campaigns to its customers. These are the products that go directly from the producer, those available by reservation. They are practically the best! The ones we can call Premium, Selection, Quality Gold... in short, the real ones that go directly from Pasquale's hands to yours. This choice of reservations is rewarding the selection and policy of our portal.
More and more people are relying on this service: reservation represents the best way to protect high-profile and rare production niches. We guarantee them to you 100%. The producer sets aside time for all of you who requested the product. Hand-packaged and personalized, the products have a greater sense of belonging to a territory and a zero-kilometer farming culture.
The clusters of Pomodorini del Piennolo del Vesuvio DOP are obtained from the intertwining of several fruiting plants using ancestral techniques that are timeless. Once the cluster is created, it is hung on wires and kept outdoors for several weeks. Depending on the heat, sunlight, and sea breeze that rise along the slopes of Vesuvius to Portici, Pasquale can discern the moment of perfect dehydration of the cluster and choose the best time during which those hanging tomatoes can last much longer, ready to be shipped to our homes.
As tradition dictates, each of us will detach the tomatoes at home according to our needs. Remember that dehydration greatly enhances the intensity of the aromas and scents that will be unleashed in the pot. Sautéing some shrimp with two or three tomatoes just detached from the cluster means creating a virtuous mix of pleasantness that will be absorbed by your porous, thick pasta. But these dehydrated tomatoes are also perfect for enhancing extraordinary Ligurian focaccias or for a pizza with Mozzarella di Bufala Campana DOP, Pomodorino del Piennolo del Vesuvio DOP, and Sicilian oregano from the Madonie.
The dehydrated Pomodorino will never be dry, and thanks to its thick skin, it will prevent the growth of mold and internal rot. In short, this is the best way to eat raw Pomodorino del Piennolo for a long time and savor the scents of the earth and the nuances of the sea. So reserve them! It's an opportunity not to be missed that we reserve for all of you, our beloved gourmet friends!
Bernardo Pasquali
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