The right time for the Piennolo tomato harvesting

Good news from the kitchen garden! Finally the time for harvesting the cherry “ciliegino” and the small heart-shaped “piennolo” tomatoes arrived. To have 826 gr tomatoes all together in a boat plate in the same morning was like a welcome gift.

Both of the two varieties have a sweet taste and they offer a number of possibilities to use in the cookery. What is more, thinking about the new tomatoes season, I already dried their seeds to collect and keep for next year. Besides, since in the winter season a good supply of tomatoes is also required for our kitchen, it will be necessary to wash and dry accurately and put them in few small bags to store in the freezer.

At this proper, in detail, the excellent “pomodorino del piennolo” variety, which has a time-honoured tradition in the history of gastronomy and in the South of Italy in particular way, is very small, its weight is around 20-25 gr and has a tough skin. So, with respect of old customs, it is common to see this kind of tomato in small bunches typically hanging from the ceiling or on the walls of old rural rooms, where they can stand up to six months and ready to use.

Now, can you tell all the good dishes can be prepared with tomatoes as ingredient throughout the year because of the several varieties and versatility?

Wishing a good new week and be safe everybody!

Let’s make spaghetti for dinner!

  Hello, are you planning to bring authentic flavours of Italian cuisine to your table at the weekend? Indeed, a dish of pasta is the best way to cook like Italians and many people in the world love Italian pasta. At this proper, here there are some quick tips in order to choose a good quality product and cook pasta in the right “al dente” way.

  Let’s start by saying that a good quality flavourful pasta dish is made of:

1. The right choice of the main ingredient, that is pasta made of stone-grinding “durum wheat” flour. This particular flour, very rich in proteins, has the natural chemical properties for making the production of an excellent pasta possible (the mixture, made with only flour and water, is, for tradition, the simplest widely used recipe for making pasta in Southern Italy)

2. Pay attention when you choose your pasta pack, according to the recipe you are going to make. You may choose (trafilata al bronzo)”bronze drawn” pasta, if you want your dish have the taste of a magistral embrace with the sauce you are going to make for it. Please, look at the size, and minutes recommended for cooking the product

3.  Fill a pot with water and leave it on the cooker until water starts boiling, then add pasta and a sprinkle of sea salt. Wait for the time recommended on the pack, have a taste of pasta to be sure about the right quantity of sea salt and the cooking process be “al dente”. Strain pasta and make room to your gourmet inspiration for finishing and serve the warm appetizing dish to your guests. 

Mantecare
“Mantecare”
Pasta is excellent with a fresh tomato sauce. By adding leaves of basil in the end on this simple dish, you get the fragrance of Summer time

Pasta is excellent with a fresh tomato sauce. By adding leaves of basil in the end on this simple dish, you get the fragrance of Summer time

Buon Appetito, Guten Appetit, Bon appétit, Smaklig måltid, Enjoy your meal!