Tomato or the “apple of love”?
Among the edible gifts brought from Christopher Columbus’ New World, the tomato deserves a special mention for its contribution to our cultural-gourmand cuisine. Solanum Lypersicum, arrived from Mexico, with a dazzling color, full of erotic allusions, and was called the apple of love: “the apple of love changed into the tomato, also contributing to the transformation of its color between red and orange” (O. Pianigiani). Considered a decorative vegetable, very little nutritious, it’s only in the second half of ‘600, when an aristocratic Neapolitan cook book, offers the first recipe of the tomato sauce. Antonio Latini, author of the precedent delight says: “take half a dozen of ripe tomatoes, place them on the grill to brown, and mixed together with a good quality oil, you will have made a tasty sauce”.