Pomodorino del Piennolo del Vesuvio DOP - Valgrì

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Approximately 3 kg Pomodorini del Piennolo del Vesuvio DOP in a cardboard box, gift packing.

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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Approximately 3 kg Pomodorini del Piennolo del Vesuvio DOP in a cardboard box, gift packing.

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.

Ideal also fresh in salads or for making pasta dishes.

Manufacturer: Valgrì

Format : 1.5 Kg
: 1
: 1
: Pomodorino del Piennolo del Vesuvio D.O.P.

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. )

Masseria dello Sbirro “Welcome back Pomodorino del Piennolo del Vesuvio DOP” – available again on our website.
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 - 18/09/2017 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Busiate with Piennolo tomatoes and bottarga
Ingredients: - 500 g busiate "Pastificio Campo" - 250 g tin Pomodorini Piennolo del Vesuvio DOP - Bluefin tuna bottarga "Bottarga del Tonno Group" - 1 clove of Nubia garlic - Salt from Trapani - Extra Virgin Olive Oil IGP - mono-variety Leccino "Clivio degli Ulivi"
Articolo - 31/12/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Tumminia wheat Gemelli with Pomodorini del Vesuvio DOP
Ingredients: - 500 g Tumminia wheat Gemelli "La Fastuchera" - Tomato puree from Pomodorini Piennolo del Vesuvio DOP - 10 Pomodorini del Vesuvio DOP - Extra Virgin Olive Oil "Cinta di Guido" - Ripe, salty sheep's ricotta - 1 clove garlic from Nubia - Salt
Ricetta - 26/11/2014 - 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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