Pulled Pork Piennolo Fusilli

Have you ever heard of Pomodorino del Piennolo del Vesuvio?

These crimson, sun-filled, deeply flavourful, grape tomatoes hail from Campania, Italy and hold a protected status. They are cultivated around Mount Vesuvius, yes, the volcano. These tomatoes are exquisite due in part to the volcanic soil they are grown in and they last for a very long time, slowly drying and intensifying in flavor. I used these last night in a fantastic tomato sauce and added some pulled pork to the mix for good measure. What a delicious dinner, I could have licked the plate the clean!

Below is a great article by Silvia Donati published in Italy Magazine.

“You may be familiar with Pomodoro San Marzano, but have you ever heard of the “pomodorino vesuviano”?

The Vesuvio Piennolo cherry tomato (full name: Pomodorino del Piennolo del Vesuvio) is a tomato variety grown in the southern region of Campania, around Mount Vesuvius. It is one of the oldest and most typical variety grown in the region.

It has an elongated, oval shape, slightly resembling a pear, and features a pointed tip (spongillo). The skin is thick and the flesh firm; it can be stored for a long time. As described by Slow Food, which protects the Vesuvio Piennolo through one of its presidia, its flavor and fragrance become more intense and concentrated as time passes and the tomatoes dry out.

The Piennolo tomatoes are commonly hung up in bunches tied with hemp string, hence the name “piennolo”, meaning “hanging” in Neapolitan dialect. The ripest fruits are left to dry for about a month, then cut into pieces, called “pacchetelle,” and arranged in glass jars to make a traditional preserve. 

The characteristics of the Piennolo tomatoes are strictly related to the soil where they are cultivated, which is the result of millennia of stratification of lava. They benefit from the high concentration of minerals of the rich lava soil. They are planted between March and April and ripen between July and August; they can be stored in clusters for months or canned for year-round consumption.

The Vesuvio Piennolo cherry tomato has been granted DOP status since 2009. It is ideal with pasta, for seafood sauces, and on pizza.  “

Print Recipe
Pulled Pork Piennolo Fusilli
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Heat olive oil in a saucepan over medium-high heat.
  2. Sweat onions, garlic and Piennolo tomatoes until onions are translucent.
  3. Pour in white wine and reduce until almost dry.
  4. Pour in passata and chicken stock, bring to a simmer. Turn heat to low, simmer the sauce for 30 minutes, stirring occasionally.
  5. Season the sauce with salt, pepper and sugar.
  6. Puree the sauce with a hand blender, directly in the pot, until very smooth.
  7. Add pulled pork to the sauce and stir. Cook for 10 minutes over low heat.
  8. Stir in the parmesan cheese.
  9. Add cooked pasta to sauce and heat thoroughly before serving.
  10. Sprinkle finished pasta with more Parmesan and chopped basil.
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