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Yellow Little Corbara Tomato del Pizzo - Sliced in Fillet

Yellow Little Corbara Tomato del Pizzo - Sliced in Fillet

$14.00 USD
$14.00 USD
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Traditional yellow cherry tomatoes from Mount Vesuvius, hand-cut into pacchetelle (long fillets) and preserved naturally. Characterized by their pointed tip (pizzo), thick skin, compact pulp and delicate sweetness.

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Product Product subtotal Quantity Price Product subtotal
Yellow Little Corbara Tomato del Pizzo - Sliced in Fillet
Yellow Little Corbara Tomato del Pizzo - Sliced in Fillet
Yellow Little Corbara Tomato del Pizzo - Sliced in Fillet
$14.00/ea 		$0.00
$14.00/ea $0.00
Description Image GEOGRAPHIC AND CULTURAL ORIGIN

These yellow tomatoes with the characteristic pizzo—a pointed tip—are one of the most emblematic products of the volcanic terroir surrounding Mount Vesuvius, in Campania. Known locally as piennoli or spongilli, they are traditionally preserved in hanging clusters during the winter months. The dry, mineral-rich slopes and strong southern sun give these tomatoes their intense character and long shelf life. A variation of this ancient practice is the creation of pacchetelle—long fillets of tomato, hand-cut and jarred—a method born from the need to preserve the summer bounty for year-round use. This tradition, deeply rooted in the local food culture, turns each jar into a celebration of the land, the sun, and the rhythm of southern Italian agriculture.

TECHNIQUE AND ARTISANAL CRAFTSMANSHIP

These tomatoes are grown in open fields without artificial irrigation, relying solely on the sun and rain. They are sown in spring and harvested in midsummer, when fully ripe. After selection by hand, the tomatoes are cut lengthwise into fillets—the traditional pacchetelle cut—by skilled artisans. They are then gently laid into jars and preserved in their own juice or lightly cooked, following ancient Vesuvian methods. This process, done entirely by hand and without chemical preservatives, allows the fruit to retain its structure, flavor, and nutritional integrity. The thick skins and dense flesh—dehydrated naturally by the sun—are perfect for this method, allowing the tomato to hold its shape even during long cooking.


ORGANOLEPTIC AND NUTRITIONAL CHARACTERISTICS

Yellow pacchetelle tomatoes are small, firm, and low in juice, with a vibrant golden hue and mild, floral sweetness. The variety’s thick skin and compact flesh contribute to a hearty texture and a rich concentration of flavor. The natural drying effect of the volcanic sun intensifies sugars and minerals, while preserving key nutrients like beta-carotene and pectin. Their low acidity makes them gentle on the palate and easy to digest. The pacchetelle cut also enhances cooking versatility—fillets soften slowly and release their essence gradually, enriching sauces and dishes with authentic southern depth.


CULINARY USE

Perfect for long-simmered sauces, baked pasta, or oven-roasted vegetables, these pacchetelle bring the rustic soul of Campania to the table. Their shape and texture hold up beautifully in cooking, slowly melting into rich, flavorful bases or remaining whole for visual and textural contrast. Their natural sweetness and low acidity make them suitable for delicate seafood, fish, and light meat preparations, while their sunny flavor complements hearty stews, soups, and traditional southern dishes. An exceptional pantry staple, they offer both history and versatility in every jar.
Producers Image PRODUCERS

Founded 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.
Sustainability Image 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.