Traditional "Piennolo" Tomatoes preserve gr.520 " Slow Food Presidium" Azienda Agricola Casa Barone

Description

The piennolo tomatoes owes its name to the custom of farmers and sea to braid, twine tied around a hoop, the bunches of tomatoes, to form a large cluster (the piennolo) and it will hang in a dry and ventilated. The tomatoes can be so detached from time to time by the "piennolo" to be consumed during after that. The cultivation without irrigation, and the skin, especially thick, will encourage conservation through the winter and, in favourable seasons, until Easter post taken. The piennolo tomatoes Vesuvius has a pretty thick skin, almost crunchy to the bite and flesh is very firm and compact, with a low water. All its extraordinary flavour contributes an amazing combination of sugary substances mixed in minerals. . As a result, storage in the "piennolo" will give the tomatoes a little aftertaste ajar. L 'tomato-growing area of piennolo includes all the municipalities included in the perimeter of the Vesuvius National Park at an altitude between 150 and 450 meters above level sea .All agricultural practices (transplantation, chamfer, earthling, weeding, harvesting, etc..) are performed by hand due to the arrangement and irregular terraces of land, which makes it difficult to mechanization. The made in the absence of irrigation, are very low and no more than 100 Q / Haperi piennolo of the tomato, as with other products of high quality and long tradition, the Slow Food Association has established a garrison of preservation, while some companies, including Casa Barone have initiated, together with the Campania Region and the Park National of the  Vesuvio, the procedure for approval by the European Union's PDO (Protected Designation of Origin). Unlike traditional preserves, storage in a sauce of tomatoes piennolo , is obtained by hand charging whole tomatoes, plus a past very dense, always obtained from the piennolo tomatoes of Vesuvius. The pickling sauce, ideal for preparing elaborate dishes even with fish and meat, is particularly suitable in recipes that require long cooking. The piennolo tomatoes owes its name to the custom of farmers and sea to braid, twine tied around a hoop, the bunches of tomatoes, to form a large cluster (the piennolo) and it will hung in a dry ventilated. I tomatoes can be so detached from time to time by the "piennolo" to be consumed during after. The cultivation without irrigation, and the skin, especially thick, will encourage conservation through the winter and, in favourable seasons, until after the Easter taken. The piennolo tomatoes Vesuvius has a pretty thick skin, almost crunchy to the bite and flesh is very firm and compact, with a low water. All its extraordinary flavour contributes an amazing combination of sugars mixed minerals.  As a result, storage in the "piennolo" will give the tomatoes a little aftertaste ajar. The 'tomato-growing area of piennolo includes all the municipalities included in the perimeter of the Vesuvius National Park at an altitude between 150 and 450 meters above level sea. All agricultural practices (transplantation, chamfer, earthling, weeding, harvesting, etc..) are performed by hand due to the arrangement and irregular terraces of land, which makes it difficult to mechanization. The made in the absence of irrigation, are very low and no more than 100 Q / ha .For piennolo of the tomato, as with other products of high quality and long tradition, the Slow Food Association has established a garrison of preservation, while some manufacturers, including house Barone, launched in cooperation with the Campania Region and the Park National of the Vesuvio, the procedure for approval by the European Union's PDO (Protected Designation of Origin). In the territories and sea was once very common practice keep doing the cherry tomatoes, that is stored, after appropriate processing, in bottles or jars glass. The tomatoes were cut lengthwise into wedges (called pacchetelle) and urged patience in the bottles to fill, operating frequent beatings of the bottom of the bottle, on a rag rolled up, the better to amass the cloves in the bottle (this will prevent the firing did withdraw over the tomatoes, creating gaps in it). The bottles were then stopper with cork that was then tied. followed the firing in large boilers with a boil for about an hour. Today as yesterday, House Barone, the company that has selected the Sun & Sale for excellence of products, proposes to retain traditional piennolo tomatoes: cherry tomatoes more mature, collected in late July, are left to "dry" in wooden boxes until the end of August, to be subsequently processed and made by hand, sealed with screw caps, and finally pasteurized with modern technology.