Surprisingly, though, just as pasta came to
The tomato, however, was not an immediate culinary or financial hit. Over most of
Initially, the variety of choice was the yellow tomato or pomme d’oro (golden apple) and it wasn’t until the eighteenth century that red varieties (which grow wild in South America) became common in
Of course, no Italian housewife worth her salt would buy the pallid tomatoes available on most supermarket shelves today, but some enterprising chains are now stocking more heritage varieties. They are well worth the few extra pennies. Flavours’ favourites are all from heirloom seeds like Roma, San Marzano, Marmande,
Tomatoes are a must-have ingredient at all Flavours venues from the pizzas we cook in our outdoor pizza oven in Puglia to the traditional Bolognaise sauce for tagliatelle in, well, Bologna!