Technical specifications

• Produced in: Campania
• Certifications: PDO - (Protected Designation of Origin). Slow food presidium
• Packing: There are 6 packages of Piennolo tomotoes each in each box, and 24 boxes on each pallet
• To deliver to:  
• Incoterms: Be agreed
• Yearly available quantity: -
• Bank Reference: Banca di credito Popolare
• Way of payment:

  Advance credit transfer

• Available for sending sample: No

Description

The Piennolo tomato owes its name to the traditional technique of Vesuvian farmers to put the tomato bunches on a string tied in a ring, thus making asingle large bunch (the piennolo), which will be hung in a dry and airy place.

The single tomatoes can be picked up from time to time from the piennolo, andcan be used in the following months. The long natural preservation, all throughthe winter, sometimes until the spring following the harvest time, is due to thethick skin and to the fact that the plants are grown without irrigation.

The ripe tomato is richly red coloured, has side ribs and a peculiar point at the lower end the so-called “pizzo”, which distinguishes it from the hybridvariety having a less marked point at the end and no side ribs. The skin is thickand almost crispy, whereas the flesh is firm with a delicious and  unmistakably bittersweet flavour due to the concentration of sugars and mineral salts.

The Slow Food Association, as already done for other long tradition and high quality products, created for the Piennolo tomato the so-called Protection Presidium, whereas casaBarone and other farmers, supported by the Boards.

ThePiennolo tomatoes are the basic ingredient to cook many typical Neapolitan fish and meat dishes, as well as to prepare new and creative dishes in which it is possible to enhance the extraordinary quality of the primary products.

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