#piennolo tomatoes

[greenpvnk]

So despite growing tomatoes yearly since about 2018 or so, I’ve clearly done a beginners mistake in the form of overwatering my plants.

Pretty much all of my plants are showing these signs but Especially this Neapolitan variety of Piennolo seems to be very sensitive to too much water.

Don’t do what I did, unless it’s crazy high temperatures or super dry conditions you probably shouldn’t water your tomatoes daily or even bi-daily this early on in the season.

[202311161]

🍅 Of the Tomatos of Italy

June 17, 2023 - November 14, 2023

Link

1. San Marzano

"These tomatoes are long and slender with a unique pointed tip and are less seedy than the regular plum variety."

2. Pomodoro di Pachino

"The tondo-liscio (round-smooth) type of tomato boasts a compact, circular shape, deep green color, and rich flavor. On the other hand, Grappolo (cluster) tomatoes have a smooth, circular form and varying weights based on the soil's salinity."

"The abundant sunlight, high temperatures, mild climate, and quality irrigation water contribute to the delightful sweetness, firm and crunchy flesh, and vibrant color of all four Pomodoro di Pachino IGP varieties."

3. Cuore di Bue

4. Costoluto Fiorentino and Genovese

"Despite their wrinkly appearance..."

5. Datterini

"These tomatoes have a thick, soft skin..."

"Their sugary notes..."

6. Marinda

"The winter temperatures, saltwater, and controlled rainfall all work together to allow the plants to absorb essential minerals and salts from the soil, resulting in a distinguished and complex flavor."

7. Piennolo del Vesuvio

"The tomato fields in Piennolo are located on a Vesuvian seaside hillside, benefiting from the volcanic soil and cool coastal breeze, enriching these tomatoes with an exquisite aroma. ... "

"This flavor profile directly results from the mineral-rich volcanic soil, particularly in potassium and sulfur."

8. Corbarino

"Although traditionally grown in the hills, it can now be found in lowland areas, maintaining its exceptional qualities."

"The Campania region has become famous for cultivating tomatoes, showcasing a variety of indigenous types. Corbarino is by far one of the most treasured varieties in the area and has a distinct flavor partly thanks to the temperate climate, which is influenced by the nearby sea and sirocco winds."

9. Principe Borghese

10. Camone

"It thrives in saline soil..."

"...they were planted in sandy soil and nourished with salty seawater."

11. Regina

"Regina tomatoes have thick skin due to irrigation with seawater."

"The experiment confirmed that it has high levels of antioxidants and low levels of glucose and fructose compared to other tomato varieties..."

[iincantatorum]

Delia what sorts of aftercare do you indulge in? Also what's your favorite kind of pizza?

“It’s always a salt bath for me. That is where I feel the most soothed, by scented bubbles, candle and champagne. Even if my partner is not involved in the aftercare, at least I give myself the warmth and healing I deserve.”

Pizza? She had an answer immediately, “Neapolitan pizza, only with  Pomodorino del Piennolo del Vesuvio tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius. It’s worth a trip to Italy to get some jars taken back.”

[unhingedwomandiaries]

I have to write about the most incredible tomatoes I tried today. They're called Pomodorini Gialli del Piennolo, or the "Gold of Vesuvius" tomatoes from Naples. I was reading the menu at the new pizza shop next to us when I noticed them as a topping on one of the pies. Google told me they were a prized variety that can only be grown in the fertile soil around Mount Vesuvius. Apparently the volcanic lava has been enriching that land for centuries. 

I have to admit, I was a bit hesitant at first. Yellow tomatoes? How would those taste? But I decided to roll the dice and try the pizza. As soon as I put a slice in my mouth, the aroma was incredible - sweet and almost fruity. I took a bite and was blown away. These things are little flavor bombs! The flesh is so juicy and concentrated with sugary tomato essence. Yet they have virtually no acidity at all. The taste is bright and refreshing without any harsh tang.

I ended up just eating them like candy, popping them into my mouth one by one and savoring the burst of sunshine in each bite. I can see why they are considered such a delicacy. The Piennolo tomatoes benefit from that incredibly fertile volcanic soil and a climate that allows them to develop dense fruit with an insane level of sweetness. 

I need to get my hands on more of these yellow jewels from Mount Vesuvius. They've totally spoiled me for regular tomatoes now. That bright, candy-like sweetness is like tomato nirvana. I may need to book a trip to Naples just to eat my way through all the local dishes made with these golden treasures. Today was a great day for my taste buds!

[pizza-pie-in-the-sky]

Bottega's - Neapolitan Pizza

This week we came back to restaurants - we found Bottega's, a lovely restaurant I'd like to tell you more about - and discovered Neapolitan pizza!

~ Alex.

The restaurant we visited for our fouth meeting, so on 23rd January 2024, was Bottega's, a restaurant serving neapolitan pizza on Nowy Świat (in Warsaw) - hence, it's easy to get to and easy to find! Another thing that they made easier for their clients, is that the restaurant has gluten-free and vegeterian options in the menu, which I found nice and obviously helpful to those who need to know about the food being available for these diets! I found the decor of the place very interesting - colourful, with art everwhere and the surrounding feeling of freshness combined with really nice music playing in the background; I appreciated the calm and positivity stemming from this place (by the way, you'll see the pictures of the restaurant below!). One of the things that I think were really absolutely great about this restaurant too, is that there is a lot of space in it; I think I can evaluate from that, that mobility isn't an issue in this place!

For context, Neapolitan Pizza originates in Italy, particularly Campania, Naples. The main characteristics of this pizza are the special types of tomatoes used - either san marzano tomatoes or pomodorino del Piennolo del Vesuvio - mozarella di buffala campana (so, clearly a special kind of mozarella!), and the dough made with wheat flour, that consists of Neapolitan or brewer's yeast, and is fat and sugar-free. This makes it sound very soft and fresh, doesn't it?

Among many interesting choices that Bottega's had to offer, we decided upon three pizzas - antica napoli, mortadella, and porcini & lavenda. I think these were really interesting choices!

I don't think we waited for the pizzas very long, which I'm very happy about! (I was hungry after the whole day.) I think the pizzas looked even better in real life, but here are the pictures of all of our orders:

Now, after seeing them all together, let me tell you my particular thoughts about each of the pizzas! And before I start, I do have to note here that the dough was so incredibly soft in all of them I could have died from happiness!!!

Antica Napoli - the only pizza with tomato sauce out of all that we ordered! Besides that, for ingredients it had san marzano dop tomato fillets, mozarella di bufala, parmesan cheese, and basil! I found it to be classicaly tasty, calm and comforting, and as a lover of all things tomato, I really, really liked it! It's the kind of pizza you expect to love eating, and get exactly that <3.

Mortadella - the first pizza we ordered with the white sauce, as well as the ingredients of mozarella, mortadella di Bologna, ricotta and grana padano cheeses, lemon peel, as well as with pistachios and basil! I'm gonna be honest, I found it weird. It was salty-sweet, the cheeses made it even softer, and that I found confusing (also because I'm not a huge fan of dairy). Overall, not my kind of thing, but I did appreciate the presence of the pistachios!

Porcini & Lavenda - another pizza with white sauce, and mozarella, porcini mushrooms, lavender, thyme, and basil! I have never eaten a pizza like this one before, and it was sooo good. It was a very unconventional kind of taste, with the herbs making it soft, but very expressive and noticable, while the porcinis added a bit of weight to our meal. I found it really intriguing to eat, haha!*

All in all, I really appreciated the freshness of these pizzas, and especially that of Antica Napoli, while mushrooms and herbs on Porcini & Lavenda made for an interesting dinner. The finale of this project is soon, so I'm excited what will come next for us in our little journey!

~ Alex.

*All ingredients come from the website of the restaurant.

[and-kiki-blog]

Spaghetti al pomodoro del Piennolo

Grown on Mt. Vesuvius, these tomatoes are then tied into bunches and hung from the rafters of shops in Naples. They have a unique mineral flavor and slightly tough chewy skin. Unusually scrumptious with spaghetti and basil.

[napolispizzakitchen]

How Is Italian Pizza Compared To Pizza Hut?

Pizza Hut is one of the brands that sell pizza. But its pizza is the American version. Both Italian pizza and American pizza use dough, cheese, and sauce. But they are different in various ways. And generally, Italian pizza is better than the American version. As it is the original version. If you don’t believe us, try searching for a ”pizza kitchen near me” that offers Italian pizza and order one of the options. What Makes Italian Pizza Kitchen “Near Me” Better Than Pizza Hut Or Other American Pizza Brands? Italian pizza is like wine. The taste is always personal. It means that one person likes the American version while the other loves the simplicity of Italian pizza. In that case, one is not better than the other. Rather, it depends on the person who will eat it. That is, if you love Italian food, then you’ll find authentic Italian pizza to be better than Pizza Hut. Eating Pizza Is An Experience In Italy, eating pizza is different from eating pizza in the US. Italians love to pair their pizza with beer. And one pizza is good for one person. You can’t find a small, medium, or large. However, at Napoli’s Pizza Kitchen, we serve different sizes. That is you can have smaller 10” pizzas. For extra large, you get an 18-inch pizza that you can divide into 12 slices. Despite the different sizes, we follow how Italians make pizza. That is, we use the freshest ingredients we can find. The Cheese And The Sauce The tomatoes in Italian pizza are San marzano or Promodorino del Piennolo del vesuvio. They have thicker flesh so they can offer a sweeter flavor. And when you get a taste, they offer a less acidic bite. The cheese can help you identify Italian from American pizza. The latter gets it very wrong. A true Italian pizza is made with fresh mozzarella-certified Mozzarella di buffala campana. Generally, pizza is better in Italy than in the American version. However, the taste is completely subjective. Then again, Italian pizza is consistently good. The reason for this is that Italians take pizza seriously. It uses the freshest ingredients and the technique used is an art. Who Wins In The Battle? You. Your preference is the most important thing when it comes to eating pizza. You might be the person who likes tomato sauce and less creative pizza toppings. However, if you’re the type of person who wants variety in flavor, then opt for American pizza. On the other hand, if you miss Italian pizza, you can go to Napoli’s Pizza kitchen and order one of our authentic Italian pies. We invite you to try our specialty pies, from margaritas to tomato and basil to meat lovers. You can also be creative by building your own pie. That is, you can combine Italian and American pizza. It depends on your taste. If you are still searching for a pizza kitchen “near me,” just dial this number and order our authentic Italian pizza at: (818) 909-0100.

[allthingssoulful-garden]

One of the last harvests of tomatoes. This year we had so much rain, the plants didn’t last very long. Now they’re mostly wilted with a few tomatoes on them we’re waiting to ripen before pulling them out.  

[cookingwithjulia]

{Buona Domenica} Oggi una domenica piena di cose da fare e ricette da fotografare 🍽️🥄📸 Ma prima metto nei vasetti con olio e spezie i miei #pomodorini del #piennolo essiccati 🤩🤩 E voi come passerete la #domenica?? #cookingwithjulia #buonadomenica #happysunday #pomodorini #pomodorinidelpiennolo #homemade #tomatoes #cosedafoodblogger #food52 #bloggallineincucina #bloggallineincucina #workinprogress (presso Rome, Italy)

[greenpvnk]

Started with repotting some of my leftover tomatoes…

Then added a few peppers to the party as well…

Now all of these peppers are done.

[angelinas-teas]

GENTILE, POMODORO PASSATA The Pomodori Piennolo DOP is a small, pear shaped, deep red tomato. The unique characteristics of the Piennolo tomatoes derive from the lava-rich, potassium laden, sandy soil of the National Park of Mt. Vesuvius in which they grow. The tomato develops a slightly thick skin to protect itself from the day to night temperature fluctuations characteristic of the area. But, the skin remains soft enough to eat.

[johannakolodny]

Two of my favorite things this time of year - all types of shelling beans and piennolo tomatoes (seeds courtesy years ago of @wellwellwell____ ) @norwichmeadowsfarm #peakseason #vegetables #legumes #shellingbeans @unsqgreenmarket #eatlocal #homecooking (at New York, New York)

[paworn]

Pizza napoletana - San Marzano tomatoes, fior di latte, Italian basil - Piennolo tomatoes, buffalo mozzarella, Italian oregano (at Peppina) https://www.instagram.com/p/CSQz7ZnJEoK/?utm_medium=tumblr

[matthewkang]

Piennolo Tomato Sauce

[bigdomepizza]

Neapolitan pizza (Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. It must be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, or “Fior di Latte di Agerola”, a cow milk mozzarella made exclusively in the Agerola comune. Neapolitan pizza is a Traditional Speciality Guaranteed (TSG) product in Europe, and the art of its making is included on UNESCO's list of intangible cultural heritage. This style of pizza gave rise to the New York-style pizza that was first made by Italian immigrants to the United States in the early 20th century. *Since most of the ingredients mentioned above are not available in india, We at Big Dome Pizza never claim we sell Neapolitan pizza, but we are inspired from this art of Italy and trying to replicate and make Neapolitan inspired/style pizzas here. Thanks for reading. @bigdomepizza #NeapolitanPizza #pizza #pizzalover #pizzatime #pizzanapoli #pizzanapoletana #ludhiana #India #margherita #pizzamargherita #italy #italianfood #foodporn #food #foodphotography #naples #napoli #punjab #india #ludhianadiaries #bigdomepizza (at Big Dome Pizza) https://www.instagram.com/p/CGFARipjBvJ/?igshid=bpp92qjzupw3

[ceevee5]

“As you walk through the alleyways, it is impossible not to project the community of characters described in the book on to the market sellers. Stop to buy a bunch of tiny piennolo tomatoes from the equivalent of the Ada Cappuccio character who ran the fruit stall in Ferrante’s Naples, or watch as an Enzo Scanno equivalent loads crates of produce, like Jenga blocks, on to his cart to take back and sell in the neighbourhood.”