Vesuvius Piennolo Cherry Tomato 100%
Additional information
Vesuvius Piennolo Cherry Tomato, P.D.O.
| Logo | D.O.P. (Denominazione di Origine Protetta) |
|---|---|
| Read more | http://www.agricoltura.regione.campania.it/Tipici/pdf/GUCE-piennolo.pdf |
| Source area | Somma Vesuviana / Sant’Anastasia - Italy |
| Nutritional Intake | A vegetable with a good content of sodium, potassium, selenium, calcium, phosphorus, iron and zinc. Good presence of organic acids like citric, ascorbic and malic acid, as well as reducing simple sugar like glucose and fructose There’s no shortage of polysaccharides like pectin, cellulose, hemi-cellulose and lignin, which give the fruit resistance and compactness. The fresh vegetable is rich in vitamin A, B5, B6, C (three times higher than in yellow tomato), K1 lycopene, chlorophylle and detectable anthocyanins. |
| Period of transformation | From the first week of July to the fourth week of August. |
| Trivia | The famous Vesuvius Piennolo Cherry Tomato, P.D.O., is a real flagship in Campania, enough to be represented on the traditional Neapolitan crib. They are little, round, tomatoes with a typical pointed base (called mucrone) and a sweet and acidulous taste due to the concentration of sugar and mineral salts. In the country tradition they are handpicked in summer, their bunches tied in a circle on a plant fiber twine (“tinned tomatoes”, “pomodori da serbo”). The tomatoes bunches are called “piennoli”, from the Italian “pendolo” (pendulum), as they were used to be hung from the ceiling of farmers’ houses. The high sugar level, never lower than 6.5 °Bx regulating, can be reachable as tomatoes are cultivated without irrigation water. |
