Pomodorino del Piennolo del Vesuvio DOP
The “pomodorino del piennolo” will shortly achieve the dop label: the procedure to assign the label is almost finished. The Pomodorino (a kind of small tomato) is one of the most typical and ancient products of Campanian agriculture: as far as the tradition goes, most Neapolitan Nativity scenes include it among the typical objects displayed for the celebration of Christmas. When the standard for the protection of the product has been set, the main feature which has been detected is the way the Vesuvian pomodorini are stored, which is called “al piennolo”. It is a traditional technique, meant to stick together some bunches (or \”scocche\”) of ripe pomodorini till they form a big bunch which then is hung in a well-aired room, thus allowing an ideal storing of the precious harvest till the end of the winter. As months go by, pomodorini, while losing their turgidity, gain a flavour of rare delight. The Pomodorino del Piennolo del Vesuvio is appreciated and well-reputed on the market in its “fresh” version, when it is sold in local marketplaces soon after it is picked, as well as in its typical “al piennolo” way of storing, or even when it is canned in glass, according to an ancient local recipe, known as “a pacchetelle”, included in the Dop standard. The typical area of production and storing of the “pomodorino del piennolo” is the territory of the Somma-Vesuviana volcanic complex, with its slopes reaching almost sea level. In its favourite environment – the Vesuvian slopes – the pomodorino quality reaches its top. Its richness in organic acids accounts for its sharp and slightly acid flavour, which is its distinguishing feature.