The pacchetella made with Piennolo DOP cherry tomatoes is a typical preserve from the Vesuvian park in the Naples area. The base is this fantastic Piennolo cherry tomato, which is oval-shaped with a pointed tip. The berry is thick, and it is mainly due to this characteristic that the Piennolo cherry tomato is allowed to ripen for several months without rotting. It has a vermilion red color and weighs about 25g. Another fundamental characteristic for proper ripening is the high acidity, which keeps it fresh and flavorful. The pacchetella produced with these special tomatoes is nothing more than ripe tomato fillets, manually crushed in the jar, with a pinch of salt added, and finally pasteurized to have a fresh product all year round. Pairings: The Vesuvian cherry tomato pacchetella is excellent as a base for pasta sauce. Sauté some onion with EVO oil and toss in the crushed tomatoes from the jar until they release a juicy tomato cream. Add the pasta while still al dente and finish cooking. The result will be a simple yet unparalleled pasta with tomato. Also excellent on bruschetta. Wine pairing: Pinot Grigio Livio Felluga Storage: Once the jar is opened, consume within 3 days Processing: The process to produce this excellent Vesuvian cherry tomato pacchetella is simple: once the Piennolo cherry tomatoes are deemed ripe, they are hand-picked carefully to avoid damage that could lead to rotting. They are then washed and destemmed. When cut, they are deseeded to prevent the seeds from souring during preservation, which could give an unpleasant taste since seeds contain proteins. This is followed by manual crushing in the jar and the addition of salt before pasteurization, which sterilizes the product and maintains freshness.