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, where precisely the “Piennoli” (whole bunches) of tomato, harvested between July and August are kept suspended, in dry and ventilated places, so as to give the product its unmistakable sweetness and the typical sour taste.
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