Piennolo Tomatoes

Azienda Agricola Sapori Vesuviani Piennolo Tomatoes come from an ancient variety that at one time risked extinction, and have been salvaged thanks in part to the hard work of Pasquale Imperato, the producer of these tomatoes. These Piennolo Tomatoes grow in the Mount Vesuvius National Park in Campania, where the strong sun, low rainfall and mineral-rich lava soil give the tomatoes a high concentration of sugars and acids, which allows them to preserve their remarkably fresh flavor over time. 

At Sapori Vesuviani, farmers hand-pick each tomato, some of the tomatoes get preserved in the traditional method by intertwining the vines together in upside-down bunches. “Piennolo” means “hanging” in the Neapolitan dialect, thanks to the local tradition of storing these tomatoes hanging from the ceilings in the winter. As the tomatoes dry upside down, their skins thin and their pulp softens and almost caramelizes, enhancing their natural sweetness. These tomatoes, however, are preserved by cutting them in half and jarring them in their own juices. In fact, the word you see on the jar "Pacchetella" means halved. 

Pasquale Imperato, who grows these tomatoes, is one of the most passionate food and agriculture activists we have ever met. His farm, which is located at the foot of Mount Vesuvius National Park, always respects seasonality and uses a combination of traditional techniques and modern growing methods. Pasquale and his team grow Piennolo Tomatoes with the most sustainable practices, harvesting them at the peak of ripeness and therefore protecting the land and the farmers.