BOSCAIOLA SAUCE WITH PIENNOLO DOP TOMATOES

The Boscaiola sauce is easy to use, excellent in first courses and bruschetta. The basis of this sauce is the famous Pomodorino del Piennolo del Vesuvio DOP, harvested when perfectly ripe and then transformed into this fantastic sauce with porcini and champignon mushrooms. The Piennolo cherry tomato is a Slow Food presidium; these tomatoes are harvested and then left to ripen fully hanging in bunches from walls or beams in a dry location. The 'fresh' tomato can be eaten for almost a whole year thanks to its thick skin. The Boscaiola sauce is made with Piennolo del Vesuvio cherry tomatoes, harvested when perfectly ripe. They are then washed, blanched and centrifuged with special machines. The result is a special sauce: sweet, tasty, with good acidity. The tomato purée is then enriched with porcini and champignon mushrooms to increase the taste and above all the sweetness of this fantastic sauce. Once cooked, the sauce is pasteurized in order to make the product sterile and also guarantee its freshness during its shelf-life.