The Discovery of Tomato Sauce
The "pomme d'amour" or "pomme d'or" remained only in the Italian pomodoro and Polish pomidor.
The Legend of the Tomato Sauce
He was desolate. Staring at the leftover on the table, he tasted a bit. In an instant he devoured it all. That mysterious flavors had conquered him. The next day he ordered his cook to serve him a sauce with pommes d'amour.
Whether the story of the noble Avalos is true, it is difficult to say. But it is a fact that the "pummarole" slowly lost the evidently undeserved fame of love remedy, but acquired throughout the 18th century a new notoriety.
A new sauce had been discovered, that replaced the pepper preserve and that could be joined to an infinity of dishes, enriching and even exalting their taste.
By then the cultivation of tomatoes was no more limited to gardens and orchards, but extended to the countryside, especially in the Vesuvian area. Farmers discovered that the pummarole cultivation was easy, inexpensive, and could become profitable. Finally in 1839 Ippolito Cavalcanti, Duke of Buonvicino (1787 -1860) paved the road, inventing the match between the pasta and the tomato sauce: in the Appendix in Neapolitan dialect to the second edition of his volume "Cucina teorico-pratica" he suggested the recipe "Vermicelli con lo pommodoro".
The First Recipe
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