The Vesuvius National Park seems to be rich in food and wine products, in fact, thanks to the lava soils of Somma Vesuvius, it creates a very rich land for agriculture, with the cultivation of varieties that acquire unique organoleptic characteristics. In the territory of the Park some agri-food products are grown and processed which represent absolute excellence at national level. Vesuvius wine is a product that fully enters the history of national and international enology. The grapes destined for the production of “Vesuvio” DOC wines must come from a production area that includes the entire administrative territory of the municipalities. Another product of extraordinary value is the so-called “Vesuvian apricot”, a definition that indicates a set of over forty different biotypes. The most common are: Ceccona, Palummella, S. Castrese, Vitillo, Fracasso, Pellecchiella, Boccuccia Liscia, Boccuccia Spinosa and Portici. They are appreciated on the market for their organoleptic characteristics, especially for flavor and sweetness. They are distinguished from an aesthetic point of view by the presence of a shaded or dotted red blush on the yellow-orange base of the skin of a good part of them.
In Campania, there is a great tradition for the cultivation of cherries, particularly in the province of Naples. The Vesuvian area, on the slopes of Monte Somma, is renowned for the production of the so-called "cherry del Monte" or "Durona Del Monte" and is considered the best among the Campania table cherries. the latter is pinkish-yellow on one side and red, with yellow spots on the other. It is a later variety that is harvested between the end of May and the beginning of June. The pulp is clear, very juicy and firm until it is almost crunchy, with a notable aroma and a pleasant acidic aftertaste.
The cultivation of the Piennolo Tomato on the slopes of Vesuvius undoubtedly has ancient and well-documented roots. The typical area of production and conservation of the Piennolo tomato coincides with the entire extension of the volcanic complex of Somma-Vesuvius, including its sloping slopes almost to sea level. The Vesuvius tomato is appreciated on the market both fresh and in the typical form preserved in hanging - "al piennolo" -, or even as a preserves in glass, according to an ancient family recipe of the area, called "a pacchetelle", also it is contemplated in the DOP production specification.
In this environment the quality of the tomato reaches peaks of excellence. The richness in organic acids determines the liveliness or "acidity" of taste, which is the distinctive character of the Vesuvius tomato. This, in addition to deriving from a genetic peculiarity, is an indication of a cultivation method with low environmental impact and with reduced use of irrigation water, which makes this crop particularly suitable for a protected area, such as that of the Vesuvius National Park.
Finally, one of the best honeys is produced in the woods of Somma Vesuvio. The color and scent of honey depend on the plant frequented by bees, and therefore, on the type of pollen used to produce it; the rich and varied Vesuvian vegetation has meant that over the centuries a large production of different types of honey flourished, which, in addition to being consumed fresh, is also the main ingredient of numerous traditional confectionery dishes, just think of nougat or struffoli, made with acacia honey. The latter is a specialty of the whole Region.
These products, together with others, typical of this area already constitute an important component of the local economy but can also become part of specific tourist proposals, contributing to a broader and more transversal enhancement of the entire Vesuvius area.
