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
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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.
Resources
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.