The tomato, pomodoro in Italian, is one of the most important ingredients in Italian cuisine, although it does not originally come from Europe: it arrived in Italy from America via Spain in the 16th century.
Its name comes from the phrase “pomo d’oro” – “golden apple” – because the first varieties were yellowish in color. Initially, it was kept as an ornamental plant, as it was believed to be poisonous, and only later did it become a key food. The specialty of pomodoro in Italian cuisine is that it can give dishes both a refreshing and a deep, sweet-sour taste.

It is used raw in salads, such as the famous caprese, and cooked as a base for sauces, soups and stews. Passata di pomodoro and sugo al pomodoro are the soul of countless pasta dishes, such as spaghetti al pomodoro or penne all’arrabbiata. Sun-ripened varieties from southern Italy, such as San Marzano, are sought after worldwide, especially for pizza sauce. At the end of summer, Italian families traditionally boil large pots of tomato sauce and bottle it so that they can enjoy the taste of the sun all year round. Thus, pomodoro is not only an ingredient, but also a slice of Italian culture and way of life.

Fortunately, Ape Regina has no shortage of dishes made from this wonderful ingredient, so you can taste the specialties made from it at any time.