My Italian pantry. Pomodorino del Piennolo Dop, a volcanic treasure

Jan 12, 2022 237

BY: Loredana Sottile

It’s impossible not to notice those dark red bunches hung to dry when, in autumn and winter, one travels the narrow roads around Monte Somma or the slopes of Mt Vesuvius. Impossible renouncing a taste when they are offered on pizza or in combination with varied fish preparations of the Gulf of Naples. The “Pomodorino del piennolo del Vesuvio Dop” represents today one of the prides of the agri-food sector in all of the Campania region.

Origins of pomodorino del Piennolo Dop

Born on volcanic soils, it has organoleptic qualities that derive from typical, and unique soils and microclimates of the Vesuvian area. Obtaining PDO certification in 2009 allowed the consortium to classify and promote this agricultural product, which was born in the open field, in all its types. But above all, the European seal has brought many young people back to the farmlands.

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