Masseria dello Sbirro “Welcome back Pomodorino del Piennolo del Vesuvio DOP” – available again on our website.

18/09/2017 - The “Pomodorini del Piennolo del Vesuvio DOP” are one of most ancient and typical product of Campanian tradition. A fresh product without preservatives that is produced by hand following the typical traditions of the Vesuv region.

The “Pomodorino del Piennolo del Vesuvio DOP” is distinguished by its firm peel, the firm attachment of the tomato to the bunch, its high sugar and acid contents and content of soluble solids. Thanks to this requisites, the tomatoes are suitable for a ling preservation without altering the organoleptic characteristics. This peculiarities are determined by the microclimatic conditions, which are typical for the geographic growing area of the tomatoes. The soil is of volcanic origin and was formed by the eruptions von the Vesuvius and Somma.

Articolo tratto da: OIP Editorial Department

The “Pomodorini del Piennolo del Vesuvio DOP” are one of most ancient and typical product of Campanian tradition. A fresh product without preservatives that is produced by hand following the typical traditions of the Vesuv region.

The “Pomodorino del Piennolo del Vesuvio DOP” is distinguished by its firm peel, the firm attachment of the tomato to the bunch, its high sugar and acid contents and content of soluble solids. Thanks to this requisites, the tomatoes are suitable for a ling preservation without altering the organoleptic characteristics. This peculiarities are determined by the microclimatic conditions, which are typical for the geographic growing area of the tomatoes. The soil is of volcanic origin and was formed by the eruptions von the Vesuvius and Somma.

The fresh pomodorini have an oval or pear-shaped form with a protruding tip. The thick peel is scarlet red. The weight of one tomato does not exceed 25g, the pulp is thick and has a red colour. The taste is intense, lively and sweet and sour.
The Pomodorini del Vesuvio are sold on the market fresh and loose directly after harvesting or in its typical form which is called “piennolo” – a beautiful bunch – or as canned tomatoes, which are prepared according to an ancient recipe of the family. The canned tomatoes are called “pacchetelle”. All this forms follow the DOP standards.
When preparing a sauce, detach the desired amount of tomatoes from the bunch and cook them with a little olive oil and garlic. Or enjoy the diced tomatoes with bruschetta.
Store the piennolo (bunch) at a dry and well ventilated place (when stored correctly, the tomatoes can be preserved for up to 6 months.)

Pomodorino del Piennolo del Vesuvio D.o.p. - Valgrì