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A tomato sauce spaghetti, a seasoned tarallo, a bruschetta, a pizza or simply sautéed, red gold can be an exceptional protagonist on our table.
The “Pomodorino del Piennolo del Vesuvio DOP” is the emblem of Campania cuisine, unique and inimitable, it is considered one of the oldest typical products of Campania agriculture, so much so that it is even represented in the scene of the traditional Neapolitan nativity scene.
They are small tomatoes whose main characteristics are the accentuated tip called "curniciello" or "pizzo", the thick and resistant skin that preserves all the nutrients, the firm pulp, compact and low in juice, dried up by the shining sun on the slopes of Vesuvius, the fresh and acrid, intense and lively flavor, due precisely to the characteristics of the volcanic soil rich in mineral salts.
