Tomato Principe Borghese is tomato for Piennolo:
In the territory of the municipalities on the slopes of Vesuvius, cultivated on small plots between 150 and 450 meters above sea level, in the absence of irrigation, the cherry tomato Vesuvius draws maximum benefit from the volcanic soil and a sunny extremely generous. Even his color "burning" is a gift of the volcano, so that according to the old roots of the tomatoes will feed on the lava of Vesuvius. The rest is done by the caring treatment of farmers careful to keep intact the traditional techniques which provide for, among other things, the use of pillars with wooden stakes and iron wire, so as to avoid that the berries touch the ground and to make is that the fruits, receiving the sunlight uniformly, can be colored in an appropriate manner. The fruits, the weight just over 20 grams, are of rounded shape slightly plum-shaped, with a peculiar small lace at the lower end of the depressions and on the other end. The skin is thick, the flesh is firm and compact with sweet and sour taste delicious and unique due to the concentration of sugars and salts minerali.conservazione typical of these tomatoes is "piennolo" the whole cluster, called "schiocche", collected between July and August before they are fully ripe, are placed on a hemp thread, tied in a circle, coming to making a single large cluster of several kilograms that will be kept suspended from the ground in a well-ventilated and dry. This system, which, by supporting a slow maturation, lets have "red gold fresh" until the spring following the year of cultivation. The long natural conservation is due to the fact that the plants are grown „in dry conditions“ and to peel rather thick that limits dehydration if the fruit. The long natural conservation is due to the fact that the plants are grown „in dry conditions“ and to peel rather thick that limits dehydration of the fruit.
From piennolo you can "draw" picking individual tomatoes which become an essential ingredient of many typical Neapolitan dishes, give a unique touch to the pizza, the bruschetta, spaghetti, sauces, gravies to fish and many other recipes.
I tested this concept last year (picture) , but I wasn´t successfull (my tomatoes did not endure to December )- a few potassium, much water. I shall test Piennolo this year again.
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