Cherry tomatoes in sieved tomatoes made from Pomodorino del Piennolo del Vesuvio DOP - jar
Cherry tomatoes in sieved tomatoes made from Pomodorino del Piennolo del Vesuvio DOP - jar
The tomatoes cultivated by the brothers Carlo and Lorenzo are packed in famous Piennolo or processed into the products tomato sauce or cherry tomatoes in in tomato juice.
The passion with which the brothers pursue this activity has its origin in their firm connection with their family and the land they cultivate. The new generations want to revalutate these traditional products and make them known all over the world.
Masseria dello sbirro (translated: estate of the cop) subjects the products to stringent controls to ensure that the highest quality standards are achieved. Thanks to this policy, the Company has received the DOP certification for Pomodorini del Piennolo and is now seeking organic certification of their production.
Our passion and our commitment result in a product of the highest quality.
Try it and taste a new level of taste sensation.
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Cherry tomatoes in sieved tomatoes made from Pomodorino del Piennolo del Vesuvio DOP
The Pomodorini del Piennolo del Vesuvio get their name from the special storage technique with which people keep the tomatoes in the winter.
The panicles are wound on a rope and hung on a ring. This is called Piennolo. In winter you can simply pick and use the tomatoes.
The tomatoes are grown in an area within the National Park of Vesuvius. There are mainly sandy and volcanic soils that are poor in water and nitrogen but rich in potassium. The area lies at 150-450 meters above sea level, so there are strong temperature fluctuations between day and night here. This is why the tomatoes get a slightly thicker shell and they are very resistant. Therefore the tomatoes can be stored for longer times and are ideal to be preserved.
The cultivation begins with the sowing in seedbed in February. The cuttings are set between March-April on the field by hand.
Subsequently, the tomato plants are cut, tied and the earth is weeded. Everything is done exclusively by hand, since the cultivation techniques and even the ground allow only this kind of cultivation.
Therefore, the yield is relatively low at 100/120 quintals per hectare. However, this is also the reason why the taste is better.
The tomatoes thus obtained have a distinctive shape, an intense red color and a characteristic peak, which is very thick and crunchy on the lower part of the shell.
The flavor is sweet / sour with a bitter aftertaste. So this tomato is particularly suitable for the Neapolitan cuisine, in which tomato is used fresh or canned.
This preserve contains cherry tomatoes in sieved tomatoes. This is why this product is ideal for pasta sauces and sauces for fish dishes.
Manufacturer: Masseria dello Sbirro
Piennolo Cherry Tomato P.D.O from Vesuvio
This extraordinary tomato grows in bunches which almost touch the ground.
Conserve it hung in a fresh place and it will keep for 4 to 6 months. The brunches mature, that is to say the tomatoes have the characteristic of losing water slowly without going bad, due to its thick skin.
The taste results acid\sweet, especially as it concerns the conserved tomatoes, this makes them fit for characterize many recipes of the Neapolitan cuisine, because it is transformed in sauce too. This is why it is the ideal for a pasta recipe or with fish.
Articolo - 17/09/2018 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )
Pomodorino del Piennolo del Vesuvio DOP by Masseria dello Sbirro
The Pomodorini del Piennolo del Vesuvio get their name from the special storage technique with which people keep the tomatoes in the winter.
The panicles are wound on a rope and hung on a ring. This is called Piennolo. In winter you can simply pick and use the tomatoes.
Articolo - 11/09/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )
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