A centuries-old agricultural tradition and three career changers result in a modern and respectful approach to the vegetable and fruit specialties that grow at the foot of Vesuvius near Naples. Marco, a business economist and heir to the farm in Pollena Trocchia, Alberto, a civil engineer, and Francesco, a food technologist, focus on the heirloom varieties preserved by the farmers themselves, foremost among them the tomato variety Piennolo del Vesuvio DOP. The aromatic small tomatoes, grown on the mineral-rich volcanic soil, are processed artisanally. Rare peas, cabbage varieties, and apricots, all Slow Food Presidium products, are cultivated and preserved.