Red, pulpy…and delicious!

Red, pulpy…and delicious! Tomato is an important resource for Neapolitan and Italian cuisine. There are several species typical of Campania region. Large size, rounded shape, light red with green shades, very fleshy and compact pulp, sweet and delicate taste. The current main area of production of the “Pomodoro di Sorrento” is represented by a small hilly zone of the Sorrento Peninsula, called "I colli" (“the hills”), located in the municipalities of Piano di Sorrento and Sant'Agnello. The “Pomodoro di Sorrento” owes its success to the famous "caprese salad", the classic combination with local basil and mozzarella.
The S. Marzano tomato is also called "red gold" because of the economic value assumed in the past for the agriculture of the area in which it is produced. This kind of tomato is now famous all over the world as the main ingredient of pizza and pasta.
The "Pomodorino del Piennolo" is mainly produced along the slopes of the famous volcano Vesuvius and that's why it is also known as "the red pearl of the volcano's fire". A story tells that the intense colour is due to the small drops of lava that nourish the vegetable giving it life and strength. The tomatoes are bound together to form clusters that mature slowly kept hanging from the ceiling of a cool and well-ventilated place, like a pendulum (or "piennolo", as it's said in Neapolitan). The vivid red, the hard skin and the fresh taste make these tomatoes unique in the world and impossible to grow elsewhere

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