Piennolo tomatoes are sweet with a slight acidic note, with thick skin, dense and full pulp, and few seeds. Traditionally harvested in clusters and hung on balconies, a process from which the name “piennolo” (pendulum) derives.
The cherry tomatoes are only hand-cut and crushed into the jar with a pinch of salt, a process that allows the characteristic sweet taste with acidic notes of the Piennolo tomato to remain unchanged, making it perfect for preparing the classic Neapolitan pizza.
The pomodorini del piennolo (Solanum lycopersicum) of Vesuvius are a variety of tomato exclusively cultivated in the Vesuvius National Park.
TECHNICAL DATA SHEET
✅ Energy: 24.6 Kcal
✅ Fats: 0.19 g
✅ Carbohydrates: 5.1 g
✅ of which Sugars: 3.8 g
✅ Proteins: 0.20 g
✅ Salt: 0.22 g
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