Pomodorino del Piennolo

The skin of the Piennolo tomato is thick, its pulp is compact with low water content so that, according to the ancient traditions of Vesuvian farmers, the tomatoes are gathered together by a string in a circle and are dried slowly in a ventilated, dry environment so that they may be preserved all winter long.

The Piennolo tomato is grown in small plots on the slopes of Mount Vesuvius about 150 to 450 meters above sea level without any form of irrigation.

To help the growth, the farmers use the traditional method of using wooden sticks and wires to have the tomatoes grow vertically so they do not touch the ground and all see the sun uniformly and thus ripen properly.

The specimens, weighing just over 20 grams, are round in shape and slightly plump, with a peculiar small point at the lower end and hollows on the other end. The skin is thick, the flesh firm and compact with a delicious sweet and sour taste due to the concentration of sugars and minerals.

The typical conservation of these tomatoes is in small clusters picked from July through August before their complete maturation. They are attached to a hemp cord and tied in a circle until they make a large cluster of various kilograms which is hung above ground in dry, well-ventilated places. This way the tomato slowly ripens, and makes it available throughout the winter and the following spring.

From the piennolo you can pick individual tomatoes: excellent in salads and on their own to prepare the "pommarola". These tomatoes are among the ingredients of many traditional Neapolitan dishes such as pizza, bruschetta, pasta with tomato sauce, and other fish dishes.