Pomodoro

Originally from Mexico, the tomato was brought back by explorers and made its first appearance in Europe in the second half of the 16th century. For a long time it was considered to be a curiosity, used more as an ornament rather than in the kitchen. In Italy, the first appearance of the tomato in cooking was recorded in a book by Vincenzo Corrado (1765), Cuoco Galante (The Gallant Cook), in which he used tomatoes in sauces, for stuffing and frying. From that moment on, however, the tomato was taken to the Italian heart.