A real ritual is linked to the preparation of one of the tastiest dishes of the history of food of the recent centuries: bread with tomato.
Perfect and quick snack, with the colours of vital energy, sun and scent of the natural quality. Mothers detached the cherry tomatoes from the “piennolo” (a bunch of hanging cherry tomatoes), they lightly crushed them and rubbled them on the bread and seasoned them with a pinch of salt and a little olive oil, adding sometimes some oregano. The now very famous stored “pomodorino vesuviano” (Vesuvian cherry tomato) is called “del piennolo” (of the hanging bunch) or of the “spongillo” (Spunzillo tomato), because at the end of the harvest, between July and August with fruits not fully ripe, the cherry tomatoes are collected in a bunch and hung in well-aired places in country houses.
