THE TOMATOES OF GIOLI piennolo

It is in the period of its greatest splendor, Freshly harvested almost: the Pomodorino del piennolo del Vesuvio.

Garden, saporito, with a characteristic pronounced tip, This magnificent gift of the Vesuvius area protected by the PDO tables welcomes summer, but it keeps well for months.

Pomodorino del piennolo del Vesuvio

Here at On tasting we talked on several occasions (which and which); nevertheless, as our habit, we went straight into the field to discover the life cycle and be able to draw up a detailed report.

Guiding us in this path of knowledge, Angelo Di Giacomo, for everyone Giolì. It is in fact strongly identified with his company, one with his family business, small but very much appreciated by the catering sector.

Angelo Di Giacomo, Giolì

The land business, in the Di Giacomo family for generations, They are located San Sebastiano al Vesuvio, half way between Mount Somma and the sea. There the remains of the last eruption of Vesuvius still see the 1944; However, it is from this volcanic soil rich in minerals and low in calcium that the tomato piennolo draws its characteristics.

The Monte Somma

View of the Bay of Naples from the field GIOLI

The tomato varieties cultivated by Di Giacomo, their chosen and renewed in time, is called, appunto, Giolì. It grows only in specific plots, particularly suited.
Rosso, Crisp, thick-skinned that encloses all the organoleptic characteristics and allows the conservation, GIOLI the tomato is characterized by the initial sweetness, combined with the minerality and acidity elegant and persistent finish.

The transplanting of seedlings takes place in March and April, while the picking begins in late June and early July, according to the climatic. For the success of the tomato piennolo, We need that from June onwards the weather is dry, in order to avoid cracks on berries.

The work is done manually, from planting to harvest. A part of the production is intended for processing (past or pacchetelle), while the most perfect specimens are used to realize the "piennoli", twisted bunches around a twine. Angelo is the continuer of this ancient handicraft.
Hanging in a dry place, and piennoli (letteralmente, pendants) also they keep for several months.

The piennolo

The other Di Giacomo ecotype home is the Tomato yellow from Serbia Giagiù, cultivated in a more internal plot compared to that of GIOLI which does not benefit the wind coming from the sea, where there are also plants Catalanesca.

Uva Catalanesca

Here the soil is loose and does not require irrigation. The plants are less resistant Giagiù, and suffer the wet years.

Giagiù of Plants

The yellow tomato is sweet and delicate, qualities for which is highly sought after by pizza makers from Campania.
It also kept the typical piennoli or made into past.

It is only through the fields (perhaps sipping warm sunny tomatoes just picked from the tree of Vesuvius and other delights such as apricots and wild sloes) that it finds the deeper meaning of the work of artisans of taste, and the value of the food that industry that is too often synonymous with spectacle.

Sloes wild

Sloes wild

Giolì
Via Palmiro Togliatti, 37 – San Giorgio a Cremano, Naples
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