The Valgrì Pomodorino del Piennolo del Vesuvio DOP in the 2.5 kg catering tin brings one of Campania's most prized tomatoes straight into the professional kitchen: whole cherry tomatoes grown on the slopes of Mount Vesuvius, harvested fully ripe and preserved naturally in their own juice, with no additives. Protected Designation of Origin since 2009, only 29 kcal per 100 g and an intense sweet-tart flavour with the unmistakable mineral note of volcanic soil.
What Is the Pomodorino del Piennolo del Vesuvio DOP
The Piennolo is a small oval cherry tomato with the characteristic pointed tip, a thick skin and firm pulp, traditionally grown with very little water on the volcanic slopes of Vesuvius. Its name comes from the “piennolo” (pendulum): the hanging bunches in which the tomatoes have been tied and stored for months in Neapolitan farmhouses. The DOP status, granted in 2009, limits production to the municipalities of the Vesuvius National Park area and certifies variety, cultivation method and processing.
In the tinned version the tomatoes are preserved whole in their own Piennolo DOP juice: the label lists only two ingredients — Piennolo DOP cherry tomatoes and Piennolo DOP tomato juice. No added salt beyond the natural 0.08 g per 100 g, no citric acid, no concentrate.
Origin: the Vesuvius National Park
The lava soils of Vesuvius are rich in minerals and potassium and retain very little water: the plants suffer, the fruit stays small and the flavour concentrates. The result is a tomato with 4.2 g of natural sugars per 100 g, lively acidity and a savoury finish that no greenhouse tomato can imitate. It is one of the symbols of Campania's gastronomy, protected by the DOP rules of the Vesuvius National Park area.
Valgrì: the Coppola Family Since 1960
Valgrì is the brand of Coppola Enterprice S.r.l., headquartered in Casalnuovo di Napoli (Naples). The Coppola family has farmed the land at the foot of Vesuvius since 1960, across four generations, and created the Valgrì brand in 1992. The company was among the first Italian producers to export the Pomodorino del Piennolo del Vesuvio DOP, with an integrated supply chain: from seed selection in the company fields to processing at the Scafati plant.
Sensory Profile
Intense red colour, firm and compact pulp, thick skin that keeps the fruit whole during cooking. On the palate it opens sweet (4.2 g sugars per 100 g) and closes with a marked, mineral acidity. The aroma is concentrated, almost roasted: the signature of dry-farmed volcanic fruit.
Professional Uses
- Gourmet Neapolitan pizza: crush 60-80 g raw per 33 cm pizza directly on the base; the low water content keeps the disc dry even at 430-485 °C in a wood-fired oven.
- Spaghetti al Piennolo: sauté 400 g of tomatoes with garlic and extra virgin olive oil for 5-6 minutes over high heat, finish with fresh basil — enough for 4 portions.
- Fish all'acqua pazza: the classic Neapolitan technique for sea bream and sea bass: tomatoes, garlic, parsley, white wine and a ladle of water.
- Bruschetta and starters: whole tomatoes on toasted bread with oregano and EVO oil, or alongside buffalo mozzarella.
- Quick sautéed sauces: ready in minutes, no long reduction needed — the flavour is already concentrated.
Mistakes to Avoid
- Long cooking times: over 10-12 minutes the aromatic profile flattens; the Piennolo gives its best in quick preparations.
- Adding sugar to correct acidity: the 4.2 g per 100 g of natural sugars already balance the sauce.
- Storing the opened tin in the refrigerator as it is: always transfer the product into a non-metal container at 0-4 °C and use within 2-3 days.
LAPA Delivery and Logistics
Ambient product, no cold chain required: ideal for stocking up. B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich), with direct distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Grisons (Chur, Davos) shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker).
Who It Is For
Neapolitan and gourmet pizzerias, Italian restaurants, hotels, delicatessens, caterers and Italian grocery stores looking for a certified DOP topping, as well as private customers who want to cook the true taste of Vesuvius at home. The 2.5 kg tin dresses around 25-30 pizzas, with a carton of 6 tins per order unit.
