Italian tomatoes

Italian tomatoes, precious nutritional properties

Italian tomatoes. The word is enough to evoke the thousands of Italian recipes that see them as main ingredients. Also by virtue of nutritional properties such as to suggest a constant consumption to derive important health benefits.

For the sauce, for salads, large, small. The different varieties of Italian tomatoes color the typical regional dishes without exception. With their versatility in the kitchen, they give the typical flavor to every dish. And they attribute it to beneficial nutritional properties, thanks to the antioxidant function of lycopene.

We have to thank the Aztecs for the discovery of tomatoes, which perhaps arrived in Europe in 1493 with the mission of Christopher Columbus. Tomatl in the indigenous name, which means pulpy fruit, in 1554 the naturalist Pietro Andrea Mattioli called them golden apples, due to their original color - yellow. A century and a half later, the tomato makes its debut in the Italian culinary tradition, in Naples, giving life to the Spanish condiment. The Campania region will prove to be the most suitable for the cultivation of tomatoes, among which San Marzano stands out, the best in the world.