D.O.P. Product

Peeled Pomodorini del Piennolo del Vesuvio DOP in juice represent the excellence of Campanian tradition, cultivated on the slopes of Vesuvius and hand-picked at peak ripeness. The artisanal peeling and preservation in their own juice maintain intact the characteristic aroma, sweetness, and flavor of the tomato.

With a bright red color and balanced taste, they are ideal for gourmet preparations, simple sauces, and dishes that aim to highlight the authentic flavor of the raw ingredient. A product that captures the soul of Vesuvius and perfectly embodies the Magno 1973 philosophy: authenticity, quality, and respect for origins.

Mezzanelli di Gragnano IGP with Pomodorini del Piennolo and Basil

Ingredients (for 4 servings):

• 400 g Magno 1973 Mezzanelli di Gragnano IGP

• 550 g Magno 1973 Pomodorini del Piennolo DOP, peeled in juice

• 4 tablespoons extra virgin olive oil

• 2 garlic cloves

• Salt and pepper, to taste

• Fresh basil leaves

Instructions:

1. In a large pan, heat the EVO oil, add the garlic, and sauté briefly to infuse the flavor.

2. Add the peeled tomatoes, gently crushing them with a spoon, and cook over medium heat for about 15 minutes until the sauce thickens.

3. Cook the Mezzanelli di Gragnano IGP in plenty of salted water and drain al dente.

4. Toss the pasta in the sauce, adding fresh basil leaves, a drizzle of olive oil, and pepper to taste.

5. Serve immediately to fully enjoy the intense flavor of the tomatoes and the perfect texture of the mezzanelli.

Watch the recipe video