Description
The “Pomodorino del Piennolo del Vesuvio DOP” is one of the oldest and most typical products of Campania agriculture.
For its qualities is a fundamental ingredient of Neapolitan cuisine and bell in general, and has a great versatility in the kitchen.
Alongside traditional spaghetti with clams and other seafood, the local chefs are committed to using it in many other dishes, including a variant of the delicious Neapolitan pizza.
THE PIENNOLO
The typical area of production and conservation of the cherry tomatoes of Piennolo coincides with the entire extent of the volcanic complex of Somma-Vesuvius, including its slopes up to almost sea level.
The tomatoes of Vesuvius can be kept for a long time thanks to the thick skin.
They are traditionally gathered in clusters and hung on balconies, taking, in this way, the name piénnolo (pendulum)
