Qualitaly_112

AUG. SEP. 2019 XV extrusion of the raw materials, with an excellent positioning of the table tomato. According to figures from Coldiretti, Italians, among the various condiments for pasta, pizza or other dishes, prefer the tomato, with a consumption of about 30 kg per capita. This is a clear sign of a long culinary tradition that has seen this “fruit”, originating from far away America, place itself as an ever-present of the ancient table but also of the modern one. An ingredient loved, used and transformed in the major cuisines: from delicious pasta with tomato to the most sought-after recipes of award-winning chefs. Thanks to the many qualities of the vegetable, versatile and adaptable, rich in healthy properties but also to the many types that allow a very wide choice, so as to satisfy tastes and needs, with significant crops in Italian regions such as Emilia Romagna, Campania, Puglia, Sicily and Lombardy. ON EVERY TABLE One of Italy’s main commitments with respect to tomatoes is to defend against fraud and poor-quality imported products, which in many cases are passed-off and sold as domestically produced. The aim of this fight is to safeguard the product, the food and the three certified qualities: the Pachino IGP Tomato from Sicily, the San Marzano DOP Tomato from Agro Sarnese - Nocerino, and the Vesuvius DOP Tomato from Piennolo. Despite the fact that in the last 8-10 years import totals have almost doubled compared to export totals, Italian tomatoes remain the most popular and sought-after, a certain source of quality for all those who choose a high standard table, regardless of whether it is a pizzeria, restaurant or trattoria. And the Ho.Re.Ca. channel, supported by a fundamental presence in large-scale distribution, is the spokesman for the constant “success” of tomatoes and the continuous demand for preparations: from sauce to puree, from peeled tomatoes to the product used either fresh or with a minimum of processing. The taste of the different varieties is now a certainty on every-day tables, from the solitary beef tomato to vines, from oxheart to ribbed: each variety is distinguished by its organoleptic properties, the taste and texture of the pulp. FROM THE PRODUCERS’ SIDE Among the most requested tomatoes in the Ho.Re.Ca. world, the Pachino Igp is one of the favourites as it can be consumed in different ways. To confirm this positive trend, the president of the Consortium for the Protection of Pachino IGP, Salvatore Lentinello: “2018 was an important year, we reached a new milestone with about 10 million kg sold. Also, the cultivation is increasing, focusing on sustainable in order to have a quality product in every respect. The combination of all these factors leads us to an increasingly intense presence in the catering channel for which we provide qualified personnel who, depending on the areas and cities, illustrate and explain closely the peculiarities of Pachino IGP.” Traditional consumption is undoubtedly the most widespread but, following requests and new projects, the catering channel is also proposing it as a snack: “it is an alternative and different way of consumption, it opens other views and shows how the Pachino tomato is always in step with the times,” continues the president. “A lot of pressure is being exerted to include it, in effect, among the healthy snacks that can be eaten quickly, packaging included.” CHAMPION PIZZA From production to use... one of the dishes in which the tomato is the master is the pizza, available in flavours and toppings, from the classic to the most whimsical. “The first thing to consider is the temperature and the cooking time,” Pasquale Moro, winner of the 2016 peel pizza world title, begins. “Inevitably it will affect the final result. Just to give an example: it is advisable to keep the San Marzano at high temperatures with a cooking time ranging between 60 and 90 seconds, this is because the heat, in such a short time, does not reach the centre and does not damage the quality. This is the method of pizza preparation is typical of the south; on the other hand, keeping a temperature of around 300° for about 3 minutes of cooking, I prefer a tomato with a more consistent pulp as the Pachino. It’s about technical knowledge that you acquire with experience... I love both types, just as I love all quality ingredients: you need to know how to use them and combine them in the right way.” And if there are many gourmet pizzas, Pasquale Moro proposes one composed of simple ingredients but in perfect combination, the Pizza Basilico: “You make a cream of basil and spread it as a base, you put the Pachino blanched in pieces and, at the end, buffalo mozzarella and some fresh basil leaves. ______________________________ BOX A TASTE OF HISTORY Originally from South America, the tomato arrived in Europe after the discovery of America. Its use, at least in the early days, was limited, even used mainly for ornamental purposes. The first text that mentions the tomato in the kitchen, combined with other vegetables, dates back to 1705; we have to wait until 1839 to find the tomato together with pasta and a sprinkling of cheese. The name “golden apple” can be traced back to the yellowish colour of the first vegetables that appeared in Europe, which was then replaced by red ones.