TOMATOES PRESERVES

the table, at the midpoint

of summer,

the tomato,

star of earth,

recurrent

and fertile

star

[Pablo Neruda - Ode to Tomatoes]

The Aztecs called it xitomatl, a tree with a spherical fruit, succulent flesh and many seeds. In 1540 Herman Cortés brought its seed in Europe, but people thought that the tomato tree was a venomous plant, so they became the ornamental plants of terraces and gardens. In France, men gifted the little tomato trees to the ladies to express their courtly love.

It’s Italy, after Spain, the first European country to get to know tomatoes. In Sicily, in Sardinia, in the south of the peninsula. 

In 1692 Antonio Latini put the word on paper in his “The modern steward, or the art of preparing banquets well” of the recipe of “Spanish tomato sauce” common in the Neapolitan’s cuisine.

Essential ingredient of the Italian cuisine, the tomato is never forgotten in the pantries of our kitchens.

Tomato and basil sauce, peeled tomatoes, fine polpadoro, tomato paste, tomato pulp in bits, pulp for pizzas and peeled tomatoes pulp.