Italian meals are relatively simple and are prepared from similar Italian staples interchanged or swapped out. Meals such as Lasagna, Amatriciana, Baked Ziti, Stuffed Shells, and Manicotti all consist of pasta, cheese and tomatoes. One of the reasons Italian cuisine is so tasty is because it focuses on fresh and high quality ingredients. There is a preference for locally-grown produce in Italy, largely thanks to the widespread rich soils. These soils are rich in nutrients that help plants grow. The nutrients in the soil close to Sorrento come from the neighboring volcano Mt. Vesuvius, which spread volcanic ash (rich in nutrients) over the region during its eruptions (last one was in 1944). Produce, here, is used at peak freshness so as to not jeopardize its taste. Italian food can be simple, but its high quality ingredients make sure it stands out!
There is a specific kind of tomato called the pomodorino vesuviano; the literal translation of which is, "the Vesuvian Cherry Tomato", which is named after Mt. Vesuvius, the volcano that destroyed the neighboring city of Pompeii back in 79 AD. This tomato only grows in this region of Italy. The pomodorino vesuviano is unique, not only because it only grows in this region but because of how it grows - like clusters of grapes.
