Typical preserve from the Vesuvius National Park consisting of slicing the Piennolo cherry tomato into fillets, manually crushing it in the jar with a pinch of salt, and then pasteurizing it with the intent of having a fresh product all year round. There is a lot of history and tradition surrounding this cherry tomato. Its color is so vibrant and red that it is also called "burning," and some, with a bit of poetry, say that it is because its roots feed on the lava of Vesuvius. The name Piennolo comes from the clusters of cherry tomatoes being hung on pendulums (piennoli) and left to dry naturally in the cool, salty breezes of the Tyrrhenian Sea.
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Typical preserve from the Vesuvius National Park consisting of slicing the Piennolo cherry tomato into fillets, manually crushing it in the jar with a pinch of salt, and then pasteurizing it with the intent of having a fresh product all year round. There is a lot of history and tradition surrounding this cherry tomato. Its color is so vibrant and red that it is also called "burning," and some, with a bit of poetry, say that it is because its roots feed on the lava of Vesuvius. The name Piennolo comes from the clusters of cherry tomatoes being hung on pendulums (piennoli) and left to dry naturally in the cool, salty breezes of the Tyrrhenian Sea.
