Piennolo Cherry Tomato from Vesuvius DOP: how much history is around this incredible cherry tomato.
Just think that its color is so vivid and red that they also call it burning... some add a bit of poetry and say that burning comes from the fact that the roots feed on the lava of Vesuvius. The Piennolo gets its name because the bunches of tomatoes are hung on pendants (piennoli) and left to dry naturally in the fresh and salty breezes of the Tyrrhenian Sea.
The sun, the wind, the sea, the fiery land are the secrets of this extraordinary fruit rich in sugars and minerals, sweet and acidic, with a dense and full pulp, with few seeds and two lenticular bundles that divide it in half.
It is the king of kings of tomatoes and the ideal for the best tomato pasta. They are used in piennolo, partially dried, in puree, or in pacchetella under salt. It has a round shape when fresh and features a small beard at the bottom. The skin is particularly thick and tough, making it resistant to dehydration during drying on hemp strings.
Passata di Pomodoro piennolo 94%, olive 4%, olio extra vergine di oliva 2%, capperi, aglio, sale
Shelf-life: 3 anni
The Neapolitan sauce we propose is made with the king of cherry tomatoes, olives, capers, salt, and oregano in extra virgin olive oil. All products come from Pasquale's countryside.
It’s easy to use: just add it directly to the pasta in the pan for tossing. This ready-made sauce contains all the aromas of the sea and the coast.
We recommend it with a short, ridged pasta.
€ 5,90
per 280g
english
ITALY
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Neapolitan sauce with Piennolo del Vesuvio PDO cherry tomato 280g
Campania
