Typical preserve of the Vesuvius National Park consisting of cutting the Piennolo tomato into strips, manually crushing it in the jar with a pinch of salt, and then pasteurizing it with the intention of having a fresh product all year round. There is much history and tradition surrounding this tomato. Its color is so bright red that it is also called "ardente" and there are those who, with a bit of poetry, say that it is because its roots feed on the lava from Vesuvius. Piennolo is named so because the clusters of tomatoes are hung on pendants (piennoli) and left to dry naturally in the cool and saline breezes of the Tyrrhenian Sea.
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Typical preserve of the Vesuvius National Park consisting of cutting the Piennolo tomato into strips, manually crushing it in the jar with a pinch of salt, and then pasteurizing it with the intention of having a fresh product all year round. There is much history and tradition surrounding this tomato. Its color is so bright red that it is also called "ardente" and there are those who, with a bit of poetry, say that it is because its roots feed on the lava from Vesuvius. Piennolo is named so because the clusters of tomatoes are hung on pendants (piennoli) and left to dry naturally in the cool and saline breezes of the Tyrrhenian Sea.
