{"id":19080,"date":"2022-04-13T14:41:07","date_gmt":"2022-04-13T12:41:07","guid":{"rendered":"https:\/\/woocommerce-587295-4567585.cloudwaysapps.com\/?p=19080"},"modified":"2022-04-13T15:09:38","modified_gmt":"2022-04-13T13:09:38","slug":"pomodorino-giallo-campano","status":"publish","type":"post","link":"https:\/\/www.saporinostri.it\/en\/pomodorino-giallo-campano\/","title":{"rendered":"Yellow Campano Tomato"},"content":{"rendered":"

The Yellow Campano Tomato<\/strong> it is grown mainly in the province of Naples and in the surrounding provinces. The main recognized varieties of the place are the Piennolo yellow tomato from Vesuvius<\/strong> and the Yellow Datterino<\/strong>, two varieties distinct in morphology and intended use.<\/p>\n

Piennolo yellow tomato from Vesuvius<\/h2>\n

The Piennolo Yellow Tomato<\/strong> It is native to the Vesuvius area, grown by hand and harvested between April and June. Characterized by an oval and elongated shape, it can be found hanging in bunches (like a pendulum<\/strong>, hence the name \u201cpiennolo<\/strong>\u201c), has a golden yellow color, a rather thick skin that makes it suitable for long-term storage, and a sweet, compact pulp with very little water.<\/p>\n

This variety is traditionally hung in cool, ventilated areas, where it can be preserved naturally for months, maintaining its organoleptic properties and intensifying its flavor over time. It is a Slow Food Presidium that protects this ancient Vesuvian ecotype.<\/p>\n

Yellow Datterino<\/h2>\n

The Yellow Datterino<\/strong> It grows in regular clusters (14 to 16 fruits each). It is a very vigorous, indeterminate plant, tolerant to the main tomato diseases. The berry is round and slightly flattened, bright yellow in color, with a fleshy, juicy pulp.<\/p>\n

Unlike classic tomatoes, yellow datterino tomatoes lack acidity. In fact, they're incredibly sweet and delicate, with a fresh, fruity aroma that makes them ideal for raw preparations: salads, tartare, bruschetta, and summer appetizers.<\/p>\n

How to use them in the kitchen<\/h2>\n

Yellow Campanian cherry tomatoes are perfect raw in salads, mixed with classic red cherry tomatoes for a contrasting color and flavor. They're also excellent for:<\/p>\n

    \n
  • Pasta with yellow cherry tomatoes and fresh basil<\/li>\n
  • Pizza with mozzarella, yellow cherry tomatoes, and arugula<\/li>\n
  • Bruschetta with raw extra virgin olive oil<\/li>\n
  • Delicate preserves and sauces without acidity<\/li>\n<\/ul>\n

    Seasonality and availability<\/h2>\n

    The ideal harvest season is between April and July, but thanks to the piennolo technique\u2014hanging the whole bunches\u2014yellow cherry tomatoes can be preserved and consumed well into winter. This makes them a valuable ingredient for those who love seasonal cuisine but want to maintain summer flavors even during the colder months.<\/p>","protected":false},"excerpt":{"rendered":"

    Il Pomodorino Giallo Campano viene coltivato principalmente nella provincia di Napoli e nelle circostanti province. Le principali variet\u00e0 riconosciute del luogo sono il Pomodorino Giallo del Piennolo del Vesuvio e il Datterino Giallo, due variet\u00e0 distinte per morfologia e destinazione d’uso. Pomodorino Giallo del Piennolo del Vesuvio Il Pomodorino Giallo del Piennolo \u00e8 originario della […]<\/p>\n","protected":false},"author":1,"featured_media":19081,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[479,633],"tags":[],"class_list":["post-19080","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosita","category-prodotti-tipici"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/www.saporinostri.it\/app\/uploads\/2022\/04\/pomodorino-giallo-campano.jpg","_links":{"self":[{"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/posts\/19080","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/comments?post=19080"}],"version-history":[{"count":0,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/posts\/19080\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/media\/19081"}],"wp:attachment":[{"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/media?parent=19080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/categories?post=19080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saporinostri.it\/en\/wp-json\/wp\/v2\/tags?post=19080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}