Piennolo Tomatoes

Azienda Agricola Sapori Vesuviani Piennolo tomatoes come from an endangered ancient variety rescued thanks also to the hard work of Pasquale Imperato, the producer behind Sapori Vesuviani. These Piennolo tomatoes grow in the Mount Vesuvius National Park in Campania. The fiery sun, low rainfall, and mineral-rich soil of the volcano Mt. Vesuvius give these tomatoes a high concentration of sugars and acids, allowing them to preserve their remarkable 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 in upside-down bunches. "Piennolo" means "hanging" in the Neapolitan dialect, a tribute 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 specific tomatoes, however, are preserved by cutting them in half and jarring them in their own juices. In fact, the word you see on the jars, "Pacchetella," means halved.