POMODORINO DEL PIENNOLO DEL VESUVIO PDO EN

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The Tomato Piennolo Vesuvius becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released on 17 December 2009.
Being a product PDO certification requires that the entire production process must be carried out in the region of Campania.
The typical area of ​​production and preservation of Tomato Piennolo Vesuvius PDO coincides with the entire extent of the volcanic complex of Somma-Vesuvius in the Province of Naples, including the sloping down almost to sea level.
The Tomato Piennolo Vesuvius PDO includes old cultivars and local biotypes united by morphological and qualitative characteristics more or less similar, whose selection was handled over the decades by the farmers themselves. The names of these ecotypes are popular attributed by the local producers, as “Fiaschella”, “bulb”, “Patanara”, “Principe Borghese ‘and’ Re Umberto”, traditionally cultivated for centuries in the same area of ​​origin.
The distinctive features of the product are permitted to protect:
– Fresh: fruits oval or slightly plum-shaped with a pointed apex, frequent ribbing towards the stalk and thick skin of ruby ​​red, size not exceeding 25 g, high consistency pulp and red, lively and intense sweet flavor -acidulo;
– Preserved in piennolo: color of skin dark red, pulp good texture of red, intense flavor and lively.
The effects of the protection it was found that the peculiar appearance of typical shared tomatoes Vesuvius is the ancient practice of conservation “to piennolo,” that is a characteristic technique for patching together some clusters or “shells” of ripe tomatoes, to form a large bunch which is then suspended in ventilated rooms, thus ensuring optimal preservation of the precious collected until the end of the winter.
The peculiarities of the Tomato Piennolo Vesuvius PDO is the superior texture of the skin, the force attached to the stalk, the high concentration of sugars and acids.
Its wealth of organic acids determines the vivacity or acid taste, which is the distinctive character of tomato Vesuvius.

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