Tomatoes first arrived in Italy at the end of the 15th century, brought by early explorers returning from the Americas. However, it wasn’t until two centuries later that tomatoes entered the kitchen, as they were previously considered toxic and inedible.
It would take another 150 years before they finally paired with pasta—giving birth to one of the most iconic dishes of Neapolitan cuisine: pasta al pomodoro. A true tribute to simplicity and flavor, it perfectly embodies the philosophy of Mediterranean cooking.