The name of the volcano mountain in the Bay of Naples (Italy). About 1944, in the neighborhood of this volcano the local population began to grow tomatoes very similar to this variety. Nowadays the tomatoes called “Piennolo” are still grown there, and they are used for ketchup, canning, etc. This is the best variety for pizza. Maturity: early, height: 1.2m, elongated fruit with a smooth pointed end, weight: 70g each, solid flesh.
This tomato is a hybrid which can still be unstable and the final results may vary.