BY: John Mariani
It would not seem easy to make the tomato into a prized ingredient, but, after decades of promotion in the food media, the tomatoes of San Marzano in southern Italy have taken on a gastronomic status as having no equal anywhere when it comes to intensity of flavor, natural sweetness and a balance of acid.
For a foreign food like the tomato that was only transplanted from the Americas in the 16th century, first to Naples where it grew well in the hot humid climate, it became the iconic symbol of Italian cookery—even though no recipe for a tomato sauce appeared in Italy until 1705 and the first mention of spaghetti with tomato sauce was in 1839 as typical of Naples. Back then, most Italians north of Rome never used tomatoes in their cooking.
SOURCE: https://www.forbes.com
By Kimberly Sutton Love is what brought Tony Nicoletta to Texas from New York.The transpl...
Little Italy San Jose will be hosting a single elimination Cannoli tournament to coincide...
The Wine Consortium of Romagna, together with Consulate General of Italy in Boston, the Ho...
Hey, come over here, kid, learn something. ... You see, you start out with a little bit of...
There's something to be said for having your food prepared tableside. Guacamole tastes fre...
Fiorenzo Dogliani, owner of Beni di Batasiolo, will join Carmelo Mauro for an exclusive wi...
The popular D'Amico's Italian Market Café, a 16-year-old mainstay of Rice Village, is head...
Sunday December 14, 5.30 pmSole Mio - 8657 S Highland Dr, Sandy (Utah) 84093 The Italian...