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Pomodorino del Piennolo del Vesuvio PDO


Pomodorino del piennolo del Vesuvio PDO (vesuvian cherry tomato) is a traditional product from Campania, grown on the slopes of Mt. Vesuvius.

It has been granted PDO status since 2009, thanks to the land that makes it develop excellently, increasing its organoleptic properties. These kinds of tomatoes are not all the same; every tomato is the result of an efficient research made by the farmers, who have their own seed, which are passed on from generation to generation.

According to the observation made during growing and on the basis of pedo-climatic diversity (soil/climate interaction), Eligo has selected and grown different kinds of vesuvian pomodorino del piennolo ecotypes.
The fruits of this plant are round shaped, they have a thick peel and a lava red colour.

This is all possible thanks to the conjunction of different aspects: first of all, the fertility of the lava soil in which they are grown, it is full of minerals which feed the plants; secondly, the accurate selection of seeds made by the farmer; finally, the environment-friendly cultivation.

Additionally, in accordance with the procedural guideline, rescue irrigation is the only way of irrigating allowed. Every growing activity is made in a traditional way, through mechanical weeding and dryland farming techniques.
What is essential in dryland farming is ploughing; in fact, the vesuvian area is characterised by a Mediterranean climate, added to which are the great contrasts in temperature of the soil. To protect water supplies, the land is continually shaken on the surface, removing the infesting vegetation and preventing the evaporation (weeding).
Noxious weeds damage cultivation with all kind of climate, but also damage dry environment because they exhaust the water supplies of the soil.

Pomodorino del Piennolo DOP
Crop rotation is a common practice; it is based on the succession of crops that have low water needs. Crop rotation together with fallow give the land what it needs naturally, without using chemical fertilisers.

You need to know that specific pathogens are associated to plants of a certain crop: keeping the land fallow and making crop rotation reduce the inoculum of the pathogen.

During the growing, cherry tomato absorbs nourishing elements from soil, in reactivating we don’t use it for a year or two, according to its needs. Moreover, during this time the crop is used for the cultivation of fodder plants, which are composed by field bean, forage turnips and lupinaccio. These kinds of plants are nitrogen-fixing, so they fertilise the field.

To make a high quality pomodorino del Piennolo del Vesuvio PDO, farmers use another essential technique: topping. Topping process is used to contain the vegetative growth of the plant to make it produce bigger fruits and stronger branches.

Because of the pedo-climatic condition, plants of Pomodorino del Piennolo become max 80cm high. The yield of a tree is very low but qualitatively superior.

Freshly harvested piennolo tomato has an intense and lively taste. With each passing month it transforms itself, losing the sweetness that makes its taste unpleasant for some.

In addition, in ancient times, farmers have avoided this problem using a particular technique (called “pacchettelle”) of preservation in glass. Thanks to this technique, people could savour tomatoes after moths, but with a freshly harvested taste.
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Pomodorino del piennolo del Vesuvio PDO preserves - a pacchettelle 350g
Pomodorino del piennolo del Vesuvio PDO preserves- entire tomato in sauce 370g
Pomodorino del piennolo del Vesuvio PDO preserves- entire tomato in sauce 580g
Pomodorino del piennolo del Vesuvio PDO preserves- a pacchettelle 1kg
Pomodorino del piennolo del Vesuvio PDO preserves- entire tomato in sauce 400g