Tomato 'Piennolo del Vesuvio '
 
Heirloom NoGmo  Organic 
 
The Vesuvio Piennolo cherry tomato (full name: Pomodorino del Piennolo del Vesuvio) is a tomato variety grown in the southern region of Campania, around Mount Vesuvius. It is one of the oldest and most typical variety grown in the region.
The Piennolo tomatoes are commonly hung up in bunches tied with hemp string, hence the name “piennolo”, meaning “hanging” in Neapolitan dialect. The ripest fruits are left to dry for about a month, then cut into pieces, called “pacchetelle,” and arranged in glass jars to make a traditional preserve. 
 
Applications

Piennolo cherry tomatoes contain a rich, sweet, and subtly bitter flavor well-suited for fresh and cooked preparations. When raw, the tomatoes can be tossed into salads, chopped for bruschetta, blended into fresh pesto, or sliced and mixed into pasta. They can also be simmered into sauces for roasted meats, vegetables, and pasta, made into a paste, stirred into soups and stews, or dried for extended use. In Italy, Piennolo cherry tomatoes are popularly sliced and preserved into jars, known as pacchetelle. The tomatoes are also utilized as a fresh pizza topping. Piennolo cherry tomatoes pair well with herbs such as basil, parsley, and oregano, cheeses including mozzarella, parmesan, and burrata, almonds, pine nuts, meats such as poultry, beef, and turkey, and seafood, especially shrimp and fish. The clustered tomatoes will keep 4 to 8 months when stored in a cool, dry, and dark place with ample air circulation. They can also be canned and kept for 1 to 2 years.
 
Details:
Plant type: annaul
Site: Full sun
Dya to maturity: 75 days
Seed depth: 1/8"
Plant spacing: 24-36"
Approx seeds pwer packet: 10
 
How to grow:
Sow indoors 2 seeds/cell & thin to 1, 1/8” deep 6-8 weeks before last frost on a heat mat at 80F to emergence, 75F after. Pot up to 3-4” pots when first true leaves, planting 3/4 of the stem. Harden off & transplant outdoors after frost 2.5' apart, again burying stem. Prune lowest stem 'suckers