|
|
Post by Blue Fortune Farm on Jul 12, 2012 21:26:24 GMT -5
DarJones - That debate was over long ago. In addition, my cousin doesn't agree with you. He should know. He has one of the larger farm markets in the area outside Naples. He directed me to this web site: "Diary Of A Tomato" diaryofatomato.com/2011/09/10/piennolo-tomatoes/This should settle it. Also called: Lycopersicon esculentum Principe Borghese (Scientific Name); Pomodoro Piennolo, Pomodoro Principe Borghese (Italian). We've been growing these since 2000 and they taste and look just like the ones my cousin grows. After all.....he gave me the seeds! |
|
|
|
Post by Darth Slater on Jul 12, 2012 23:04:46 GMT -5
I have relatives in Sicily and I asked them to get some of these for me, I grow Principe every year and have never seen a pl nor one that looks like yours Dar.. I would like seeds when you get them.
|
|
|
|
Post by DarJones on Jul 13, 2012 1:43:29 GMT -5
Blue Fortune, I am certain that the variety sold here in the U.S. as Principe Borghese is not the same as the Piennolo that I am growing in my garden. Look at the pic I posted in the beginning of this thread and compare to the tomatoes you grow. Do they look the same? Do a few web searches. Your cousin may indeed grow Principe Borghese and call it Piennolo. The word Piennolo after all just means "hanging". The true Piennolo should be a roughly pear shaped tomato with 2 seed locules and a prominent blossom end nipple on a compact indeterminate plant. Principe Borghese on the other hand is an oval to slightly elongated tomato with a short nipple on a determinate plant. Do your tomatoes look like these?  or like these?   You might also compare to here. t.tatianastomatobase.com:88/wiki/Principe_BorgheseDarJones |
|
|
|
Post by DarJones on Jul 13, 2012 22:12:50 GMT -5
I had tasted the Piennolo tomatoes about 10 days ago when the first fruits ripened. They were decent but nothing spectacular. I tasted them again today with fully vine ripe bright red fruits. WHAT A DIFFERENCE! The flavor today was superb! The tomato flavor is intense, balanced, with excellent sugar content. The only thing I did not like was the skin which is thick, consistent with the description. I let 3 other people sample them today. All were in agreement that these are outstandingly good tomatoes.
This tomato should be left on the vine until it is fully and completely ripe.
DarJones
|
|
|
|
Post by Drahkk on Jul 14, 2012 2:18:26 GMT -5
Dar, whether through trade or purchase, I want to try these next year. I really want seeds when you have them available. Please let me know what is necessary.
MB
|
|
|
|
Post by DarJones on Jul 14, 2012 11:06:04 GMT -5
I picked about 40 ripe Piennolo this morning and squeezed seed out of all of them. They have relatively few seed with about 30 seed per. They are fermenting now and should be finished in 2 or 3 days.
When they are dry, I will make a seed offer here!
DarJones
|
|
|
|
Post by raymondo on Jul 14, 2012 17:19:56 GMT -5
It is well within the realm of possibility that the name Piennolo is used in a number of places in Italy and that these tomatoes all have similiarities. After all, look at the use of the word Costoluto (ribbed) as applied to tomatoes in Italy.
|
|
|
|
Post by 12540dumont on Jul 15, 2012 0:38:34 GMT -5
Dar, How was their disease resistance?
Do you have am approx days to harvest yet? Thank you!
|
|
|
|
Post by cortona on Jul 15, 2012 6:40:40 GMT -5
ok just my 20 c
wath is called piennolo del vesuvio here looks exactly like the ones that DarJones show in photos, the principe borghese that he show is not the one we have here, our principe is not potato leaf, have a nipple on the end, is a vigouros indeterminate, is a bit seedy and is better as a dried tomato tan for fresh use!
the term piennolo as Raymondo suppose are widely used around italy(especialy in the south) for tomatoes intended for winter use.
|
|
|
|
Post by Darth Slater on Jul 15, 2012 9:01:33 GMT -5
My Aunt replied to an email I sent her with this dalog....Dar Jones is 100% correct..this is not the same as principe B...She lives there and they do have that tomato on Sicily.
PB is not the same tomato at all, Piennolo is a universal name..like "Tomato" it applies to many cultivars..the best way to look at a tomato or even find one over there is to say "Where it was grown" rather than looking for a tomato specifically.
|
|
|
|
Post by DarJones on Jul 15, 2012 16:19:49 GMT -5
The easiest way to speed up tomato seed fermentation is to take a cup of seed that have been fermenting 2 or 3 days and pour through a strainer so the seed stays in the strainer and the juice is captured in a bowl. Then use the juice as a yeast starter by pouring a couple of teaspoons into any fresh cups of seed.
I did this with the Piennolo seed and voila, today they were perfectely fermented. I washed them and have them in a paper plate drying. They will be ready to ship in a week or two.
DarJones
|
|
|
|
Post by DarJones on Jul 18, 2012 13:55:14 GMT -5
I've posted a seed offer in seed trades. The short version is send me an IM.
DarJones
|
|
|
|
Post by DarJones on Jul 19, 2012 20:58:39 GMT -5
I've been digging around on the net and finally connected enough of the pieces to figure out why the name Piennolo is not enough. There are several different tomatoes that are given the designation Piennolo which means "hanging". The seed I am offering is one of the variants though I have not yet verified the variety. Here is a webpage that gives some of the details. translate.google.com/translate?sl=auto&tl=en&js=n&prev=_t&hl=en&ie=UTF-8&layout=2&eotf=1&u=http%3A%2F%2Ffr.wikipedia.org%2Fwiki%2FPomodorino_del_Piennolo_del_VesuvioFrom that page, these are the names of several of the popular tomatoes of this type. Fiaschella, Lampadina, Patanara, Principe Borghese et Re Umberto. As you can see, Principe Borghese is one of the varieties that is given the Piennolo name. Blue Fortune, I apologize, it turns out that we were both right. Principe Borghese is one of the varieties used for Piennolo. DarJones |
|
|
|
Post by littleminnie on Jul 19, 2012 21:10:20 GMT -5
I knew it was just a name thing. Especially translation-wise.
So is there a better descriptive name for the one you have?
|
|
|
|
Post by 12540dumont on Jul 19, 2012 21:31:34 GMT -5
I can't wait to grow this.
'Tis but thy name that is my enemy;
Thou art thyself, though not a Piennolo.
What's Piennolo?
O, be some other name!
What's in a name? that which we call a rose
By any other name would smell as sweet....
|
|
