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‘A Pacchetella Fillets Of “Pomodorino Del Piennolo Del Vesuvio P.D.O."
‘A Pacchetella Fillets Of “Pomodorino Del Piennolo Del Vesuvio P.D.O."
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Traditional fillets of Pomodorino del Piennolo del Vesuvio P.D.O., hand-peeled and preserved in their natural juice. Grown on the volcanic slopes of Mount Vesuvius, these tomatoes are prized for their thick skin, intense sweetness, and long shelf life.
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GEOGRAPHIC AND CULTURAL ORIGINPomodorino del Piennolo del Vesuvio P.D.O. grows on the volcanic slopes of Mount Vesuvius, in a unique microclimate shaped by mineral-rich lava soil, strong sun, and coastal breezes. This environment gives the tomatoes their signature intensity and longevity. The name “piennolo” refers to the traditional method of hanging tomatoes in clusters to preserve them—an ancient Neapolitan practice rooted in local farming culture. These tomatoes are a culinary and cultural symbol of southern Italy.
TECHNIQUE AND ARTISANAL CRAFTSMANSHIP
Grown without greenhouses or irrigation, these tomatoes thrive naturally in volcanic soil, rich in potassium and phosphorus. Harvested by hand during peak summer, only the best fruits are selected. The “Pacchetella” method involves slicing them lengthwise before preservation. Packed in their own juice and gently pasteurized, they retain nutrients like lycopene and pectin, along with their vibrant flavor and texture.
ORGANOLEPTIC AND NUTRITIONAL CHARACTERISTICS
Small, red, and oval with a pointed tip, these tomatoes are dense, sweet, and slightly acidic, with a touch of bitterness that adds complexity. Naturally high in antioxidants and minerals, they support heart and cellular health. Their firm skin, rich in pectin, enhances sauce texture and helps flavors cling to pasta or meat dishes.
CULINARY USE
Ideal for sauces, seafood dishes, pizza, and traditional southern Italian recipes, these fillets bring bold flavor and richness. Their balance of sweetness and acidity makes them perfect for both quick preparations and long-cooked ragù. Versatile and authentic, they elevate any dish with a true taste of Campania.
PRODUCERSFounded in 2006, I Sapori di Corbara is a family-owned company dedicated exclusively to the production and promotion of high-quality tomato preserves. Driven by deep-rooted passion and expertise, they work closely with local farmers, following the entire cycle—from seed selection and planting in trusted nurseries to field cultivation and hand-harvesting. Their uncompromising quality standards and artisanal approach have made them a benchmark for excellence, trusted by Michelin-starred chefs and culinary professionals worldwide.
TERRITORY
The Corbarino is cultivated between Corbara and the Monti Lattari, in one of the most ecologically unique regions of southern Italy. The area is known for its deep, soft, and porous volcanic soils rich in pumice and lapilli, which act as a natural reservoir for water and minerals. Terraced vineyards and tomato fields cling to steep hillsides, bathed in sun and kissed by sea breezes.
The climate, with limited rainfall in summer, long sun exposure, and cool nights, intensifies the flavor and aroma of the fruit. These unique conditions cannot be replicated elsewhere, making the Corbarino a true product of its terroir.
The cultivation of Corbarino tomatoes follows low-impact, environmentally conscious practices rooted in tradition. By avoiding artificial irrigation, plastic greenhouses, and mechanized harvesting, the process respects the natural rhythms of the land. The volcanic soil’s drainage system and mineral richness reduce the need for chemical inputs, while the manual harvesting supports biodiversity and provides local employment.Processing methods avoid waste and energy overuse, ensuring the preservation of both the ecosystem and the culinary identity of the region. Each can of Corbarì tomatoes reflects a commitment to protecting both nature and tradition—preserving a piece of Campania’s cultural and agricultural legacy for future generations.
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