Pacchetelle – Piennolo Tomatoes

Pacchetelle Piennolo Tomatoes DOP by Italianavera, halved in a jar

Pacchetelle Piennolo Tomatoes by Italianavera are unpeeled cherry tomatoes from Mount Vesuvius, halved lengthwise. The variety gets its name from its harvesting method: it is hung in braided bunches, or "a piennolo," where it continues to ripen.

Pacchetelle Piennolo Tomatoes by Italianavera are halved fillets of the protected "Pomodorino del Piennolo del Vesuvio DOP" variety. In Campania, "pacchetelle" refers to the halves cut by knife from the vine before being placed in the jar.

Sweet, intense, and firm to the bite

The flesh is thick and compact, the skin firm, and together they make the fruit so shelf-stable that it can hang on the vine for months. This is exactly why it has always been hung up near Vesuvius rather than processed immediately.

This concentration is preserved in the jar—sweeter and saltier at the same time than freshly processed produce, with a distinct mineral note underneath. You can taste this from the very first bite, even on its own.

Harvesting takes place between July and August, after which the bunches are separated by hand and the fruits are halved lengthwise. These halves are placed into the jar just as they were taken from the bunch.

If you heat them, add them only at the very end, as their aroma is already concentrated and needs no further reduction. Two minutes in a warm pan are enough for them to absorb their oil.

Too good for sauce, ideal as an antipasto

The Pacchetelle are almost too good for a long-simmered sauce; they stand out better on an antipasti platter alongside cheese and cold cuts. Served raw on toasted bread with olive oil and salt, they make a quick bruschetta.

Classically, they are served with spaghetti alla chitarra and mussels, where their sweetness contrasts with the saltiness of the shellfish. As a side dish for grilled fish, they are briefly warmed and finished with a little lemon zest.

They also retain their shape and juices on a white pizza without sauce, added only after baking. With burrata or aged pecorino, a little coarsely ground pepper is all you need.

Drained and drizzled with a little olive oil, they will keep in the refrigerator for two to three days. The open jar should not be kept longer, otherwise the halves will soften.

The Cilegino Cherry Tomatoes by Italianavera are milder; more antipasti can be found in Canned and Preserved Goods, and further varieties are available in Pasta, Risotto, and Sugo.

Ripened in bunches on the slopes of Vesuvius

This variety grows on the lower slopes of Mount Vesuvius, in volcanic soil that holds little water, forcing the plant to root deeply. It is from this scarcity that the concentrated flavor comes—a level no irrigated field can reach.

The vines usually bear eight to fifteen fruits and are braided into bundles, which are hung under eaves and in cool cellars. This is how the Vesuvian people preserved their harvest through the winter long before canned goods existed.

The volcano dictates not only the soil but also the altitude, as this plant thrives only on the lower slopes. Further up, it is too cool for it, and further down, the volcanic soil is missing.

The Protected Designation of Origin guarantees the origin and harvesting method and applies exclusively to the slopes around the volcano. Italianavera processes the bundles by hand because separating the grapes cannot be mechanized.

Content 580 g – Drained weight 550 g

Content 580g – Drained weight 550g