Italian is one of the most well-known cuisines in the world. Experts highly regard it for emphasizing fresh ingredients, finely balancing flavors, and achieving ultimate sophistication through its simplicity. No one ingredient is more synonymous with Italian cuisine than the tomato. It is one of the most vital ingredients in sauces like Arrabiata and Bolognaise. It is also one of the three staples of the classic Neapolitan Pizza. The history of tomatoes in Italian cooking is as rich and vibrant as the cuisine itself. From being the base in iconic sauces like Arrabiata and Bolognese to gracing the classic Neapolitan Pizza, the tomato or ‘Pomodoro’ is indispensable.
The Columbus Connection: How Tomatoes Entered Italian Cooking
Christopher Columbus, the famous Italian navigator, was the first to set foot in the New World (the term used to describe The Americas). It is partly thanks to him then that Italy, along with the rest of Europe was first exposed to the agricultural abundance of Latin America. The Aztecs and other ancient civilizations cultivated the tomato for hundreds of years and used it in various dishes. The word ‘tomato’ comes from the Nahuatl word ‘tomatl’ or ‘fruit’. The first mention of tomatoes comes from the Italian author, Pietro Matthioli, who described the plant, but believed that its fruit was poisonous.
Quick fact: Italians used the tomato plant as decorations, based on Mathiolli’s erroneous belief, and it is only in the late 18th century that they first began using it in food!
Varieties of Pomodoro: The Tomatoes that Define Italian Cooking
Some say hundreds of regional varietals of tomatoes grow across Italy. Let’s explore some of the most important types of Pomodoro commonly used in Italian cuisine.
- Roma: The Roma tomato is grown in and around the Italian capital. Its elongated pear shape and sweet flavor ideally suit it for sauces, purees, and other preparations. Canning them for preservation also seems to be a popular use of this varietal.
- Cuore di Bue: The name of this varietal literally translates to ‘ox heart’. Its distinctive shape and dense, juicy texture perfectly complement sauces and pair well with mozzarella cheese when enjoyed uncooked.
- Pachino: The Pachino tomato is grown on the coast of Southern Sicily. These tomatoes are small and round, have a sweet flavour and pairs extremely well with lighter dishes, including seafood.
- Piennolo: This tomato grown on the slopes of Mount Vesuvius, is distinguished by its distinctive teardrop end. This ingredient versatilely enhances a wide variety of both light and full-bodied Italian sauces.
- Pisanello: Hailing from sunny Tuscany, this variety of Pomodoro, has a fine balance of sweetness and acidity, that makes it a perfect pairing with savory bruschetta.
- San Marzano: This is one of the most famous varieties of Italian Pomodoro, grown in and around Naples. It has a unique bittersweet taste and pairs perfectly with most dishes.
Rodolfi: The Brand Revolutionizing Tomatoes in Italian Cooking
Rodolfi: When it comes to tomato based products, one needs look no further than Rodolfi Pomodoro A Parma. This iconic Italian brand is home to world class processing facilities and is famous the world over for its purees, sauces and other tomato based products. Chenab Impex is a proud partner to Rodolfi and is honoured to be a part of the brand’s journey in India.
Also do try Dolce Vita Peeled Tomatoes Pomodori Pelati, when making your Italian sauces. Made with traditional methods and canned to preserve the unique flavours of the tomatoes, we’re sure you will fall in love with this authentic and unique ingredient.