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On the slopes of Mount Vesuvius, an ancient culture of cherry tomatoes originated, which involves a typical preservation method called al piennolo. Clusters of ripe tomatoes are tied together with a string and hung up high and dry, allowing for long preservation, until the end of winter and even into the following spring. The pomodorino al piennolo is therefore preserved naturally and, thanks to the slow ripening process, it develops a robust skin that retains and enhances its full flavor, thanks to its place of origin. They are sold either in clusters or in preserves, called pacchetelle. And no matter where you are, you can open a jar of La Torrente Pacchetelle Pomodorini del Piennolo DOP, to taste the magic of an incomparable product.
Out of stock
| Weight | 640 g |
|---|---|
| Dimensions | 8 × 8 × 10 cm |
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