Pomodorino del Piennolo del Vesuvio

Tomate du Piennolo del Vesuvio

What it is

Whole clusters are threaded onto a hemp cord tied into a ring — the piennolo, Neapolitan for pendulum — and hung indoors, where the fruit goes on ripening for seven or eight months with no refrigeration at all. The volcanic soil gives a thick skin and very little water, and it is that skin, not any treatment, that does the preserving.

In the kitchen

Do not peel them; the skin is the whole point. Crush them by hand into hot oil and let them collapse over about ten minutes, seeds and gel included — that is where most of the acidity balancing the sugar sits.

Goes with

Olive oil Garlic Basil Mozzarella di bufala campana Oregano Anchovy Chili pepper Capers

Same species

Bintje potato Black Krim tomato Bonnotte de Noirmoutier Chuño Datterino tomato Eggplant

In season alongside

Apple San Marzano tomato Tomato Saltwater conger (anago) Baek-kimchi Bamboo shoot

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