Another fabulous find from The Culinary Breeding Network.
If you’ve ever seen pictures of rustic Italian kitchens with huge masses of tomatoes hanging by loops of twine above the counters, chances are you were looking at “Piennolo del Vesuvio.” This world famous tomato is grown in the volcanic soils near Napoli on the shoulder of Vesuvius. The small oval fruits have a pointed nipple at the blossom end, and their high dry content makes them perfect for long storage through the fall and winter. Harvested by the truss they are often hung in long twine loops as tomato ‘ristras’ (“piennolo” meaning “hanging” in Neapolitan dialect). Piennolo (both red and yellow versions) has a fantastic rich, sweet flavor that continues to concentrate over time. Our selection of comes from friend and grower Hans Fama in southern California, who has been growing and promoting them for years, and is typically able to store them for 6 months after harvest (up to 10 months in the best of years).
We have become increasingly interested in this class of tomatoes known as “pomodoro d’inverno” in Italy. With some care both at harvest and in how they are stored, these types of tomatoes can provide fresh eating well after cold weather and frosts have ended the outdoor fresh tomato season. While canning can preserve the harvest for sauces and cooking, the novelty of fresh tomatoes in winter that haven’t been shipped from a thousand miles away is a delight. 80-85 days. Photo and text from Uprising Seeds.
More information can be found on the following:
www.culinarybreedingnetwork.com
Culinary Breeding Network
