VESUVIO’S PIENNOLO CHERRY TOMATO
Red like splashes of molten lava, because they grew up on the old Vesuvio lava falls. Collected around the branch, they’re gathered in clusters and hung to dry in the shade as pendulums. The more they preserve themselves, the greater the concentration of flavor increases. (They are consumed by those who hardly produce them, but thankfully not all.)
PASTA AI POMODORI
Paccheri pasta with three kinds of San Marzano tomatoes and Piennolo Corbarino in three different ways of cooking with buffalo buttermilk.
Concept year 2013
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