Azienda Agricola Sapori Vesuviani Piennolo tomatoes come from an ancient variety that at one time risked extinction, and have been salvaged thanks in part to the hard work of Pasquale Imperato, the producer of these tomatoes. These Piennolo tomatoes grow in the Mount Vesuvius National Park in Campania, where the strong sun, low rainfall and mineral-rich soil of the volcano Mt. Vesuvius give the tomatoes a high concentration of sugars and acids, which allows them to preserve their remarkably fresh flavor over time.
At Sapori Vesuviani, farmers hand-pick each tomato, some of the tomatoes get preserved in the traditional method by intertwining the vines together in upside-down bunches. “Piennolo” means “hanging” in the Neapolitan dialect, thanks to the local tradition of storing these tomatoes hanging from the ceilings in the winter. As the tomatoes dry upside down, their skins thin and their pulp softens and almost caramelizes, enhancing their natural sweetness. These tomatoes, however, are preserved by cutting them in half and jarring them in their own juices. In fact, the word you see on the jar "Pacchetella" means halved.