Natural Spunzillo

Spunzillo al naturale by Italianavera, cherry tomatoes in salted water

Spunzillo al naturale by Italianavera are small, red cherry tomatoes with the characteristic pointed end, grown at the foot of Mount Vesuvius and preserved in lightly salted water. This most understated preparation from the producer allows the pure fruit flavor to shine through unmasked.

Spunzillo al naturale by Italianavera belongs to the group of pizzutelli, the pointed varieties from Vesuvius. The thick skin protects a particularly aromatic flesh, which is preserved here in lightly salted water instead of its own juice.

Fruity, savory, and slightly salty

The salt note takes the place of the sweetness that usually comes from the tomato's own juice, thereby highlighting the fruit more clearly. Even after preserving, the thick skin remains firm to the bite, and the flesh is tender and dense.

Crushed in a pan, a savory sauce with a salty depth is created in fifteen minutes—something that fruits preserved in their own juice cannot provide. You should add salt more sparingly than usual, otherwise the sauce will become too intense.

Raw, straight from the can, the saltwater note is most evident. In a salad, therefore, a little olive oil and oregano are enough, as the fruit already brings its own salt.

The size varies from can to can because the clusters on Vesuvius do not grow uniformly. For a salad, this is actually an advantage, as smaller and larger pieces lie side by side, making the plate look more vibrant.

For salads, bruschetta, and quick pan dishes

For a summer salad, bruschetta with olive oil and oregano, or as a topping on a pizza tray, this fruit needs no preparation. If you like, you can add fresh herbs or some chili without losing the base note.

With white fish, in a cold pasta salad to go, or on a slice of bread with buffalo mozzarella, the salty note makes the difference. Once drained, the fruits can also be roasted briefly in the oven, which concentrates their aroma.

It is better not to pour the preserving water into the sauce, but to save it for a broth or a risotto. It will replace some of the salt there and bring a bit of fruit aroma into the pot at the same time.

The same variety in its own juice is the Spunzillo canned tomatoes by Italianavera; the Cilegino is larger. The other canned goods from Campania can be found in Pasta, Risotto, and Sugo.

From Vesuvius, in salted water instead of juice

At the foot of Mount Vesuvius, a layer of volcanic ash covers the ground, which is loose and mineral-rich, allowing water to drain away quickly. Plants growing there produce smaller fruits with thicker skins and denser flesh.

The pointed end at the bottom is the hallmark of the pizzutelli and comes from old landraces of the Vesuvius region that have been cultivated there for generations. This shape also keeps the fruit intact during the preserving process.

Al naturale means "natural" in Italian and describes exactly what happens in the can—namely preserving, heating, and sealing. The addition is on the label so that this version can be distinguished from the canned goods in their own juice.

Saltwater is the older of the two methods and was long the only way to preserve small fruits through the winter. Italianavera maintains this version, while the company's other canned goods are preserved in their own juice.

Content 400g – Drained weight 240g