Member discussion regarding the methods, varieties and merits of growing tomatoes.
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#61 | |
Tomatovillian™
Join Date: Jul 2011
Location: Spain
Posts: 416
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#62 |
Tomatovillian™
Join Date: Feb 2013
Location: Czech republic
Posts: 2,534
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I think that Piennolo del Vesuvio is such a new endemic species, which is tied to a specific area around Vesuvius (weather and soil), which is not found elsewhere. Nowhere I have not read that somewhere else than in nearby Vesuvius someone managed to make Piennola and keep them until spring. For these tomatoes, I became a member of the Italian website Agraria and nobody from other regions in Italy was growing Piennolo successful. This also confirmed me Eugenio, the main website moderator (who lives in the region Vesuvio DOP).
Vladimír |
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#63 |
Tomatovillian™
Join Date: Jul 2011
Location: Spain
Posts: 416
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I know people who have grown them, and said they had fantastic flavour and lasted for a long time, in California.
I need to plant them and see myself if I can grow them. I would be very surprised if I can't. |
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#64 |
Tomatovillian™
Join Date: Jun 2015
Location: Lincoln, NE
Posts: 59
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#65 |
Tomatovillian™
Join Date: May 2016
Location: PA - 5b
Posts: 92
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I have been able to find a small map of the area of production, in two
versions. Unfortunately, I was not able to extract it from the sponsoring website or to change the size to make it easier to see. It includes the entire area of the Vesuvius national park and thensome, comprising the territory, apparently according to political boundaries, of 18 comuni or municipalities. It's a large area, directly to the east of the city of Naples. It does not include Pompei. Here are the urls of the two versions I have found: http://www.qualigeo.eu/prodotto-qual...l-vesuvio-dop/ and http://www.foodinitaly.com/prodotti/...DOP-17705.html On both of these, you can choose at the top left of the little chart to show the geographical terrain, with or without a map of major roads, or satellite imagery, with or without labels. An interesting point is that the "zona di produzione" includes a great variation in types of land, from the area immediately along the coast to places pretty far inland, and slopes in all directions from the center of the volcanic cone. There must be substantial variety in weather, soil types and a good many other factors. It would be interesting to see the actual locations of some of the individual producers to guess what actual characteristics they are or are not taking advantage of. |
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#66 |
Tomatovillian™
Join Date: Aug 2014
Location: Loomis Basin, CA
Posts: 7
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I was looking through this posting. Does anyone know where I can get these seeds in the USA? thanks. Dave
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#67 | |
Tomatovillian™
Join Date: Dec 2010
Location: Sunol, CA
Posts: 2,723
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We recently began growing Kenneth's Piennolo and it is a rare combination of shelf-life and flavor.
__________________
Artisan Seeds -- www.growartisan.com |
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#68 |
Tomatovillian™
Join Date: Feb 2006
Location: Alabama
Posts: 2,250
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This thread has been hanging around for 4 years now. Sandhill Preservation has seed of Piennolo, King Humbert, and Principe Borghese. I mentioned this earlier in this thread, but repeating if anyone wants the seed. The version of Piennolo is potato leaf. Original source of seed was Craig Lehoullier about 11 years ago.
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#69 |
Tomatovillian™
Join Date: Oct 2011
Location: Germany
Posts: 837
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@ VenetoGardens
I have seeds from Pienello del Vesuvio, but it is about 4 years old - and - it didn't work well with me. PM me I am taking the Spanish "penjar" kinds |
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#70 |
Tomatovillian™
Join Date: May 2021
Location: Coastal Southern CA
Posts: 164
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How do these compare to the ramallet tomatoes? I've been considering trying to grow one of the longer life tomatoes, if I can figure out the disease issues at home.
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#71 |
Tomatovillian™
Join Date: Jun 2010
Location: Romania/Germany , z 4-6
Posts: 1,582
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I have bought these in Naples (I mean the tomatoes), and they were really expensive compared to the normal stuff. I can say with some confidence that even those grown in the designated areas will not necessarily be good (mine were awful).
The biggest problem of these vs ramallet is that the ramallets of these size are multiflora (or most are), a pretty big advantage. |
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#72 | |
Tomatovillian™
Join Date: Jan 2006
Location: Central MN, USDA Zone 3
Posts: 302
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But I "like" this post. Sent from my moto x4 using Tapatalk
__________________
a day without fresh homegrown tomatoes is like... ...sigh |
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#73 |
Tomatovillian™
Join Date: May 2021
Location: Coastal Southern CA
Posts: 164
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I found someone last year who lives in Mallorca but was unable to ship me ramallet seeds from the country, oh well. So meantime, I'm growing Kenneth's Piennolo from Grow Artisan this year!
It's the first to flower in my bucket garden (2 plants), and my family's ground garden (3-4, our labels faded in the sun oops)! It's also the tallest so far, two weeks after final transplant, when compared to all our tomatoes planted this year. So far so good! Would you all keep this one to 1-2 stems, or would you let it grow all its suckers? Last year I watched several videos how the Italians grow these varieties, and they snip the tops to keep them shorter at 3-4ft tall probably for ease of harvest, so I think they might be indeterminate? They also seem to reduce watering as the fruits/plants mature, almost like a dry farming method, maybe that's how they get such good flavor in Italy. Hmm. |
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#74 |
Tomatovillian™
Join Date: Feb 2006
Location: Alabama
Posts: 2,250
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More foliage relative to fruit load is desirable to improve flavor. This is true for all tomatoes including piennolo. Of the piennolo varieties I've grown, only Principe Borghese is determinate. The others are all compact indeterminate. Exceptional flavor in Piennolo is tied to the soil they are grown in and the genetics of the plants. I've had exceptional flavor only when grown in mineral rich soils.
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#75 |
Tomatovillian™
Join Date: May 2021
Location: Coastal Southern CA
Posts: 164
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Hi: my Kenneth's Piennolo bunch lasted somewhere between 30-45 days, hung up in a dark area, before a couple tomatoes began to rot. Not wanting that to spread, I stashed the remaining good ones in the freezer.
Fresh, they made an amazing quick sauce for noodles - probably better than any of my other tomatoes. The first few to ripe were very dry and almost hollow on the inside, but the next several bunches turned out very well. If I decide to grow tomatoes next year, these will definitely be on the list. I would really like to try growing ramallet some day. Not sure my conditions will allow for storage beyond 30-45 days, it might be because my area is too humid (65-85% relative humidity most of the time at moderate temperatures). Oh, well, this was fun and I hope a few others from this forum will give the Piennolo a go! |
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