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Piennolo del Vesuvio PDO cherry tomatoes


The peculiarities of the “Pomodorino del Piennolo del Vesuvio DOP” are the high consistency of the skin, the strength of attachment to the peduncle, the high concentration of sugars, acids and other soluble solids that make it a product with a long shelf life during which none of its organoleptic qualities undergo alterations.

These peculiarities are deeply linked to the pedoclimatic factors typical of the geographical area in which the cherry tomato is grown, where the soils, of volcanic origin, are made up of pyroclastic material originating from the eruptive events of the Somma-Vesuvius volcanic complex.


The “Pomodorino del Piennolo del Vesuvio DOP” is one of the oldest and most typical products of Campania agriculture.

In fact, in different areas of Campania, there are groupings of ecotypes with small-sized berries, the so-called “cherry tomatoes”, which are distinguished from each other by their typicality, rusticity and organoleptic quality. The most famous, however, are those that are still widespread on the slopes of Vesuvius.

The “Pomodorino del Piennolo del Vesuvio DOP” brings together old cultivars and local biotypes that share more or less similar morphological and qualitative characteristics, the selection of which has been taken care of over the decades by the farmers themselves. The names of these ecotypes are the popular ones attributed by the local producers themselves, such as “Fiaschella”, “Lampadina”, “Patanara”, “Principe Borghese” and “Re Umberto”, traditionally cultivated for centuries in the same territory of origin.

The distinctive characteristics, at a technical-commercial level, of the product admitted to protection are:

  • in the fresh state: oval-shaped or slightly uniform fruits with a pointed apex and frequent ribs of the peduncular part, thick vermilion red skin, size not exceeding 25 g, flesh of high consistency and red colour, lively intense and sweet-sour taste;
  • preserved in piennolo: dark red skin colour, red flesh of good consistency, intense and lively flavour. The “piennoli” or “schiocche” have a weight, at the end of storage, varying between 1 and 5 kilograms.


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