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Yellow Pizzutello

Pizzutello is best known as Piennolo del Vesuvio. It is grown in the Vesuvius National Park, on the slopes of the crater, benefiting from the volcanic soil and all the mineral substances it contains. The name ``Piennolo`` derives from the traditional preservation technique of these tomatoes, which wants the ``Piennoli`` to be harvested: whole bunches of tomatoes, harvested between July and August and placed on a hemp wire tied in a circle, so as to compose a single large bunch. The Piennoli are kept suspended, in dry and ventilated places, so as to give the product the unmistakable sweetness and the typical sour aftertaste.

INGREDIENTS

yellow pizzutello tomatoes, water and salt

CHARACTERISTICS

sweet taste, absence of acidity, high content of vitamins

CULTIVATION

Italy, Campania, slopes of Vesuvius

ACCOMPANIMENTS

first courses with fish, seafood and sauces

WEIGHT

570 gr net weight, 390 gr drained mass

PACKAGING

6 Pieces