Pummarulella – yellow tomatoes

Italianavera Pummarulella – Yellow Tomatoes in Brine

The Pummarulella from Italianavera are bright yellow tomatoes in brine. The Pummarulella tomato is characterized by its bright golden yellow color and belongs to the "giagiu" tomato variety, traditionally grown in Campania in the shadow of Mount Vesuvius. The land of Vesuvius is known for its mineral-rich, fertile lava soil, which gives these tomatoes a very unique, original taste. Picked fresh and preserved in brine, the flavors are perfectly conserved and lend expression, character, and true tomato aroma to your dishes.

Its color reminds one of Naples on a sunny summer day, and its taste of traditional Italian flavors. The Pummarulella is a pectin-rich tomato, making it possible to create juicy sauces with a soft, creamy consistency that accompanies many Mediterranean dishes, including fish and seafood, but is also a feast for the eyes on pizza or with green pasta.

Pummarulella – Yellow Tomatoes in a Jar

The tomatoes for Italianavera are grown traditionally in their respective regions of origin, where their biodiversity, organoleptic properties, and the taste of each individual one are palpable. San Marzano, Vesuvius, Monti Lattari, Piana del Sele are some of the geographical areas where these tomatoes grow.

These are processed fresh from harvest in a traditional way, preserved in their own juice or in brine, like these yellow Pummarulella tomatoes. They reveal their aroma when you open the jar and use the tomatoes for preparing your favorite tomato dish.

The selection of the tomato before harvest, the care of the production process, and the respect for the raw material at every stage of the supply chain are the key points of this production, which is the result of knowledge and passion that founder Diana inherited from her grandfather and father. Pomodoro vera!

In San Marzano Sul Sarno, not far from Naples, between the lightness of the Amalfi Coast to the west and the energetic volcano Vesuvius, is not only the home of the best tomatoes but also of Italy's most attractive sauce maker: Diana Attianese. Even as a child, she learned everything there is to know about tomatoes from her mother and aunt, who would cook down the freshly picked, ripe tomatoes into sugo in the cool early summer mornings. She learned how the different varieties taste, how they smell when ripe, which tomatoes are best for sauces, and which are peeled and cooked whole. Because even if the old varieties are not suitable for transport due to their sensitivity, they can be wonderfully preserved in glass and cans without losing their fresh taste and intense aroma.

Content 520g – Drained weight 290g