La-via-dei-sapori-logo

A journey through the tastes of the regions of Italy

Via Gaslini, 1

20900 Monza, Italy

+39 039 28 48 636

Tel. MON-FRI 8:30-18:00

info@laviadeisapori.com

Send us an email

The Vesuvius Piennolo PDO cherry tomato is a type of tomato that grows on the slopes of Vesuvius, in Campania. It is a typical product of Masseria dello Sbirro, a farm that grows and processes cherry tomatoes according to local tradition.

The history of this cherry tomato

The Vesuvian cherry tomato of Piennolo PDO has an oval shape, a thick skin and a juicy, sweet flesh, which makes it ideal for storage.

The name piennolo comes from the way the cherry tomatoes are hung in bunches on ropes, forming pine cones. This technique allows you to preserve the cherry tomatoes throughout the winter, keeping their flavor and nutritional properties intact.

The Vesuvian cherry tomato of Piennolo PDO has an ancient history, dating back to the eighteenth century, when it was introduced into the Vesuvius territory by the Bourbons .

Since then, the cherry tomato has become a symbol of Neapolitan cuisine and peasant culture, which has handed it down from generation to generation.

In 2009, the Piennolo Vesuvius cherry tomato was awarded the Protected Designation of Origin (PDO) by the European Union, which guarantees its quality and authenticity.

Masseria dello Sbirro is one of the few farms that cultivates the Vesuvius Piennolo DOP cherry tomato following traditional methods and respecting the environment.

The Vesuvian cherry tomato of Piennolo PDO is a treasure to be savoured, because it embodies the taste and history of a volcanic and fertile land.

Its features

The Vesuvius cherry tomato of Piennolo PDO is a variety of tomato that grows on the slopes of Vesuvius, the famous volcano that dominates the Gulf of Naples. This tomato has an oval or slightly uniform shape, with a pointed apex and thick skin. The color is deep red, with violet hues. The flesh is firm, juicy and sweet, with a lively and aromatic flavor.

The Vesuvius Piennolo PDO cherry tomato can be kept for a long time thanks to its thick skin and its attachment to the stalk, which prevents the loss of liquids.

The most typical method of preservation is that of piennolo, which is a bunch of cherry tomatoes tied with a thread of vegetable fiber and hung in dry and ventilated places. Piennolo can last until spring, keeping the organoleptic properties of the tomato unaltered.

Over time, the cherry tomato wilts and thickens, but its flavor becomes even more intense and concentrated. The Vesuvius cherry tomato of Piennolo PDO is a fundamental ingredient of Neapolitan and Campania cuisine in general, with great versatility in the kitchen.

Hardly eaten raw due to its leathery skin, it is perfect for seasoning pasta, pizza, bruschetta and salads. You can also use it to make sauces, preserves, pickles, and pickles. The Vesuvian cherry tomato of Piennolo PDO enhances the flavour of all dishes with its intense aroma and balanced sweetness.

The Vesuvius cherry tomato of Piennolo PDO is therefore a unique product, which embodies the flavor and aroma of Vesuvius and its land.

The Vesuvian cherry tomato of Piennolo DOP: a typical product of Masseria dello Sbirro

Production

The cultivation of the Vesuvius cherry tomato of Piennolo PDO begins in May, when the seeds are planted in a volcanic soil, rich in minerals and organic substances. The plants grow without the use of chemical fertilizers or pesticides, and are irrigated with rainwater or spring water.

The plants reach a height of about two meters, and are supported by wooden or iron poles, to prevent the fruits from touching the ground.

The harvest of the Vesuvius Piennolo PDO cherry tomato takes place between July and August, when the fruits have reached optimal ripeness.

The cherry tomatoes are harvested by hand, with care and delicacy, and are selected according to their shape, size and quality. They are then tied together with a cotton or hemp string, forming bunches, called piennoli.

Piennoli are hung in cool, dry places, where they can be stored for several months, without losing their flavor and properties.

The Vesuvius cherry tomato of Piennolo PDO is a precious ingredient for Neapolitan cuisine, which uses it to prepare traditional recipes.

Conservation

The Vesuvius cherry tomato of Piennolo PDO has the characteristic of keeping for a long time without losing its flavor and nutritional properties.

To preserve the Vesuvius cherry tomato of Piennolo PDO, an ancient and traditional technique is used, which consists of forming bunches of tomatoes tied with string.

The bunches are then hung in cool, dry places, where the tomatoes continue to ripen slowly, thanks to the thick and resistant skin.

In this way, the Vesuvius cherry tomato of Piennolo PDO can be consumed even after several months from harvesting, maintaining its intense and aromatic taste.

Recipes with the Vesuvius cherry tomato of Piennolo PDO

The Vesuvian cherry tomato of Piennolo PDO is a versatile ingredient, which lends itself to various recipes of Neapolitan and Campania cuisine.

Some of these are:

These are just some of the recipes that can be made with the Vesuvian cherry tomato of Piennolo PDO, a product that enhances the flavor and genuineness of the cuisine of the

The tomatoes of ‘ ‘La Masseria dello Sbirro ” are the result of years of experience and tradition, with a production that follows traditional methods and respects the environment. By choosing their products on La via dei Sapori, you will be able to enjoy authentic delights that represent the Italian culinary heritage.