An ancestral variety from Campania, traditionally cultivated on the dark and fertile slopes of Vesuvius. It has a PDO that includes ancient local cultivars such as "Principe Borghese", "Re Umberto", "Fiaschella" and "Patanara", which have been grown for centuries in this area of origin.

Small fruit not exceeding 30 grams, oval or plum-shaped with a point, frequent veins towards the stem and thick vermilion red skin. Variety with the particularity of growing even in the absence of water.

Red paste-like flesh with an intense flavour. The fruit is kept hanging by a thread in ventilated fruit boxes throughout the winter, allowing it to ripen slowly, so that over the months the tomato takes on a unique and delicious flavour.

It is particularly appreciated for making delicious sauces and is a key ingredient in Neapolitan cuisine.