Among the most widely used ingredients in Italian cuisine, the tomato undoubtedly stands out. It's not just because of the worldwide fame of pizza but because countless Italian traditional dishes feature tomatoes as a key ingredient or even make them the star of the show.
However, the tomato only made its appearance in Italy in the second half of the 16th century. There are several theories about how the tomato arrived in Italy: some historians believe that tomato seeds were brought to Sicily by the Spanish, as the island was under Spanish control at the time. Others suggest that tomatoes were introduced to Naples through trade with Spain.
Initially, tomatoes were grown in botanical gardens as ornamental plants and weren't used in cooking. They were called “pomo d’oro”, which means “golden apple,” likely because of the golden-yellow color of the early varieties that arrived in Italy. Other sources indicate that the term "pomo d’oro" referred to its association with wealth and luxury during that era.
Tomatoes began to enter Italian cuisine in the 17th century, but it took several decades before they were accepted as edible food. The adoption of tomatoes in Italian cooking was slow and gradual. One of the earliest written records mentioning the use of tomatoes in cooking dates back to 1692, in the cookbook "Lo scalco alla moderna" by Antonio Latini, a chef serving a Spanish viceroy in Naples. Latini described a tomato sauce used to season dishes, which was a precursor to the modern tomato sauce.
Today, it is truly impossible to think of Italian cuisine without envisioning tomatoes paired with basil, garlic, or chili peppers.
Let’s start with the most simple, widespread, and beloved appetizer in every Italian home during the summer: bruschetta with tomatoes. How about spaghetti with fresh cherry tomatoes? Pappa al pomodoro? All those delicious stews and roasts brimming with tomatoes? And the countless different ragùs or sauces that always use tomatoes as a base?
The first time I tasted tomatoes in California, I was truly impressed by their flavor, but that wasn’t all. California boasts such a wide variety of tomato species that you can really get creative with numerous different recipes.
n my garden, I decided to experiment with growing various types of tomatoes, and each of them rewarded me with unique flavors, colors, and textures. Some of these varieties are commonly used in Italy, while others are more popular in California. I achieved excellent results and enjoyed a bountiful harvest. In total, I cultivated 11 tomato plants: San Marzano, Heirloom, Cherry, Black, Roma, and Principe Borghese.
I believe that tomatoes, given their history and significance in both cuisines, serve as a culinary bridge between Italian cooking and Californian cuisine.
Ready to taste the tomatoes from my garden in an authentic Italian recipe for your special dinner?
Contact me to book now at hello@caponatina.com.
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