It is known, above all, as Piennolo of Vesuvius. It is cultivated in the Vesuvius National Park, on the slopes of the crater, benefiting from the volcanic soil and all the mineral substances contained in it. The name ‘Piennolo’ derives from the traditional preservation technique of these tomatoes, which wants the ‘Piennoli’ to be formed with the harvest: whole bunches of tomatoes, harvested between July and August and arranged on a loop of hemp tied in a circle, in order 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 acidulous aftertaste
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