Tomatoes

Good quality tomatoes (“pomodri) are at the heart of excellent Italian dishes, particularly the fleshy, non-acidic varieties, especially good for pasta sauces. These are commonly grown in southern Europe – they are flavoursome but do not last as long as other varieties. The Italian migrants would bring seeds and grow their tomatoes in home-made glass houses, turning the heirloom crop into puree to be preserved with salt and basil for later use. Of course today Giuseppe’s offer a range of these ready-made tomato products including “passata” – a ready-made base for a great pasta dish or the essential topping for a pizza.

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