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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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 history of Cirio (in Italian).
The history of Mutti.
Tomatoes in Italian cooking.