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Pomodorino del Piennolo del Vesuvio DOP
The Olivella project begins with the cultivation of Pomodorini del Piennolo del Vesuvio DOP. Today, just as in the past, the selection of the best crops is carried out thanks to the expertise acquired over several generations, using empirical yet infallible techniques such as visual evaluation, aroma, and taste. The seeds, which will be used the following year, are carefully selected. In the past, when the tomato harvest began, the head of the family would select the tomatoes chosen for their typical characteristics. The shape of the tomato was examined: it had to have four facets and a pronounced tip. This is how the Pomodorino del Piennolo DOP of Vesuvius was born—and still is today.
Even today, the first tomatoes from the “scocche” of the initial harvest, called “pericine,” are selected. From these tomatoes, the seeds are extracted by cutting them, then washed and left to dry. They will be used the following year, when they are planted in February. With this technique, it is ensured that the best tomato is obtained, maintaining the same shape, flavor, and texture year after year. Today, from the selection made by the Pomodorino del Piennolo DOP consortium, this cultivar has been given the name “lucariello.” The strong point of this tomato is undoubtedly its high sugar content, equal to 7 Brix, which ensures perfect preservation in jars and a distinctly sweet taste.
The tomato, being low in water content, has a firm and crunchy pulp. On the palate, it reveals a marked minerality, derived from the mineral-rich volcanic soil in which it is grown.
Case of 6
Pomodorino del Piennolo del Vesuvio DOP
The Olivella project begins with the cultivation of Pomodorini del Piennolo del Vesuvio DOP. Today, just as in the past, the selection of the best crops is carried out thanks to the expertise acquired over several generations, using empirical yet infallible techniques such as visual evaluation, aroma, and taste. The seeds, which will be used the following year, are carefully selected. In the past, when the tomato harvest began, the head of the family would select the tomatoes chosen for their typical characteristics. The shape of the tomato was examined: it had to have four facets and a pronounced tip. This is how the Pomodorino del Piennolo DOP of Vesuvius was born—and still is today.
Even today, the first tomatoes from the “scocche” of the initial harvest, called “pericine,” are selected. From these tomatoes, the seeds are extracted by cutting them, then washed and left to dry. They will be used the following year, when they are planted in February. With this technique, it is ensured that the best tomato is obtained, maintaining the same shape, flavor, and texture year after year. Today, from the selection made by the Pomodorino del Piennolo DOP consortium, this cultivar has been given the name “lucariello.” The strong point of this tomato is undoubtedly its high sugar content, equal to 7 Brix, which ensures perfect preservation in jars and a distinctly sweet taste.
The tomato, being low in water content, has a firm and crunchy pulp. On the palate, it reveals a marked minerality, derived from the mineral-rich volcanic soil in which it is grown.
Case of 6