Fruit, vegetables and pulses

Verneteca Sannio cherry tomato

Verneteca Sannio cherry tomato: golden skin, pink flesh, eaten raw in midwinter

Grown entirely by hand in the Valle Telesina, below the Apennine hills of Sannio, the verneteca is a tomato made to last. Within hours of picking, the fruit is tied with string into golden clusters called penneci, which hang under balconies and eaves until spring. A Slow Food Presidium is bringing it back to the fields.

• Small and round, slightly flattened at the stalk, some fruit ending in a little point
• A yellow, crunchy skin wrapped around pinkish flesh with a pleasant acidity
• Its tough skin lets it hang through the winter in open air and still be good to eat raw

How to enjoy it. Tradition says raw and crushed onto bread, or barely warmed through; in Sannio kitchens it brightens soups, pasta and main courses, and lately pizza too.

Production areas

Campania

Season

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