Podcast Episode 10: Tomato

In this episode I talk about how the tomato, once considered poisonous, became today’s ubiquitous ingredient and symbol of Italian cuisine.

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Show notes

If you have any questions about this episode, please write them in the comments below and I will answer them as soon as possible. As always, if you enjoyed the episode, please share it with someone else you think might enjoy it. If you have a moment, please rate and/or write a review for this episode on iTunes. This will help other people to find and enjoy the podcast. Thank you so much for your continued support of Luca’s Italy and for all the wonderful feedback I’ve received so far. If you’d like to help me create and develop this podcast and receive exclusive bonus material and updates, please consider becoming a patron. Full details are on my Patreon site. Grazie mille!

The episode includes:

  • The 16th Century origins of the tomato.
  • The origins of the Italian name pomodoro.
  • The difference between a tomato and tomatillo.
  • Why the tomato didn’t catch on immediately.
  • The earliest Italian recipe for tomato sauce.
  • Fernando I and his peruvian seeds.
  • Tomatoes in Naples in the 18th Century.
  • The development of preserving methods.
  • The influence of / on pizza and pasta.
  • Tomatoes today.


The frescoes of Francesco Salviati de’ Rossi in Florence.

Pietro Andrea Mattioli

The tomatillo.

Antonio Latini.

Vincenzo Corrado.

The history of Cirio (in Italian).

The history of Mutti.

Tomatoes in Italian cooking.

1 thought on “Podcast Episode 10: Tomato”

  1. I really enjoy listening to your weekly podcast Luca – I am sure it’s a challenge to keep coming up with different topics….great job so far…always fascinating and lots of info that I’ve never heard before!!! Thank you.

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