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Organic Tomato "Piennolo" - traditional 330g



Price: 4.88 EUR

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ENJOYGOODIES.COM suggests:
Squash them with hands, add salt and use them as a basis for different tomato sauces.
 
In a jar: everything you find inside are Cherry Tomatoes »Piennolo« from organic production in salsa made from them. Nothing else.

THE ORIGIN
The Piennolo Cherry Tomato owes its name to the Vesuvian farming tradition of braiding bunches of cherry tomatoes around a piece of rope tied in a ring, so as to make a large bunch (the ‘piennolo’), which is hung in a dry and ventilated place.
The tomatoes can thus be picked off the ‘piennolo’ as required during the following months.
 

 
THICK SKIN
The tomatoes are grown in non-irrigated land. They have particularly thick skin which helps them preserve the humidity and last them throughout the winter and in ideal circumstances right up to the Easter. Skin is almost crunchy and flash is very firm and compact with a low water content.
Its exceptional taste is due to a wonderful combination of sugary substances and mineral salts. Subsequently the tomatoes acquire a slightly bitter aftertaste from being preserved in the ‘piennoli’.
 
QUALITY PRODUCT
The area for the cultivation of the piennolo cherry tomato covers all the municipalities within the perimeter of the Vesuvius National Park lying at an altitude ranging between 150 and 450 meters above sea level.
All the agricultural processes (transplanting, farming, weeding, harvesting, etc.) are carried out by hand because of the uneven and terraced terrain, which hinders mechanization.
As there is no irrigation, yields are very low, not exceeding 10 tons/ha.
The Slow Food Presidio safeguards the piennolo cherry tomato, as it does other traditional and extremely high-quality products. Soon it should get also PDO label (Protected Designation of Origin) by the European Union.
On this year food fair TuttoFood in Milan it won a prize for the best product in its category of typical niche products.
 
CASA BARONE
Casa Barone is the genuine biological farm in the National Park of Vesuvius.
The organic cultivation of Casa Barone spread out along the lands which had been crossed by the Lavas of the eruption in 1944, shaping a striking landscape. Here a clear sign of the destroying gigantic volcanic eruption fades, thanks to the tidy beauty of the cultivated land, result of man’s work.

PRESERVED
In the old days a popular practice in the Vesuvian area was to make conserva di pomodorini, or cherry tomato preserve in glass jars or bottles.
The tomatoes were filleted lengthwise (into ‘pacchetelle’) and carefully pushed into bottles. While it was being filled, the bottom of the bottle was frequently thumped on a rolled-up cloth to help settle the fillets (to avoid the tomatoes over-reducing when the bottles were boiled and thus creating air pockets).  The bottles were then corked and fastened before being boiled in large cauldrons for about an hour.
Casa Barone still produces the Traditional Piennolo Cherry Tomato Preserve:  the ripest tomatoes, picked around the end of July, are left to ‘dry out’ in wooden boxes until the end of August. Then they are processed and inserted by hand into jars, sealed with screw-on tops and finally pasteurized using modern technology.

RECIPES
For a good meal you need high-quality ingredients, everything else is simple.
 
Spaghetti con Pomodorini del Piennolo
Spaghetti with Piennolo Cherry Tomatoes
 
For you and him/her
200 g spaghetti, 250 g Piennolo cherry tomatoes, extra virgin olive oil, garlic, salt.
 
Heat the oil in a shallow frying-pan and fry one or more cloves of garlic until golden. Add the cherry tomatoes, washed and cut in half, cover and cook for a few minutes to soften and allow the juices to mix, stirring occasionally with a wooden spoon.
Season with salt and cook for a few more minutes. Boil the spaghetti and drain them a few minutes before the cooking time indicated on the packet. Transfer the spaghetti into the pan with the tomato sauce and mix together. Serve moderatly hot.
 
Spaghetti con vongole e Pomodorini del Piennolo
Spaghetti with Clams and Piennolo Cherry Tomatoes
 
For you and him/her
200 g spaghetti, 300 g clams, 4-5 Piennolo cherry tomatoes, 1 clove garlic
extra virgin olive oil, chopped parsley, hot chilli pepper (one small piece, optional),
salt.
 
Fry the garlic and chilli in a large frying pan. Wash the clams well (soak them beforehand in a salty water so that they let the send out) and add them to the pan with the tomatoes (washed and cut in half); cover and wait for the clams to open; if the clams have released a lot of liquid cook for a few more minutes. In a separate saucepan boil the spaghetti and drain a few minutes short of the cooking time indicated on the packet, then add them to the clams, and mix together. Add the chopped parsley and serve moderatly hot.
 
Penne lardiate
Larded Penne
 
For you and him/her
200 g penne, 60 g pancetta, 30 g lard, 100 g Piennolo cherry tomatoes, 50 g Pecorino cheese, 1 clove garlic, some onions, basil, salt and pepper.
 
Dice the pancetta and crush the garlic. Slice and gently fry the onion with the lard. When the onion has softened, add the pancetta and the garlic and cook gently for a few minutes. Add the chopped cherry tomatoes and cook for further 3-4 minutes. Boil and drain the pasta a few minutes short of the cooking time indicated on the packet. Add the penne to the sauce. Season with the basil, pepper, and Pecorino cheese. Serve moderatly hot.
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