"Pomodorino del Piennolo del Vesuvio" are truly, truly unique. The first 200 to click the link https://brilliant.org/FrenchGuy/ and sign up for Brilliant get 20% off the annual premium subscription

Big thanks to Carlo and his delicious tomatoes : https://masseriadellosbirro.it/it
And thanks to Ristorante Vesum too for having us : https://goo.gl/maps/vpxsgFMmmBh81dZW8

The tomato farm Masseria Del Sbirro is located on the volcano Vesuvius and they only cultivate Piennolo del Vesuvio pomodorini (cherry tomatoes). The fertile volcanic soil has a great impact on how these tomatoes grow.

The fundamental characteristic of Piennolo del Vesuvio tomatoes (pomodoro in Italian) is that it stays fresh all year round, without the need for preservatives or refrigeration.

The difference in altitude from the sea means the temperatures are lower in winter.
The skin of the tomato is thicker and that protects it from the cold. There is also a gene in this tomato which slows down rot.

The restaurant Vesum made Spaghetti al Pomodoro with the bunch of tomatoes that I brought in. Recipe is pretty simple : Garlic, Extra Virgin Olive oil, and a few tomatoes in a pan. Fry them but 1. No colouring, and 2. don't turn them into mush. Add pasta that is cooked 2 minutes under al dente. Cook the pasta in the sauce for 2 minutes, serve.

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