Travel with taste. Italy. Tomatoes

The Editor Of Ofcouse.ru - Elena, took a vacation in Italy and wrote a note about his journey.

Your Majesty - Senor Tomato!

When I went to Italy, I didn't even think, an important role can play in the life, culture, and economy of the whole country, the most common ... tomatoes! Perhaps many of the Russian Housewives, including my mother, also attach great importance to this vegetable because it is not only delicious, but also the stocks of the family in pickles for the winter!!! The first tomatoes, and hence, the long-awaited, go directly from the garden in her mouth! They had plenty, eating fresh vitamin salads, best, whole and beautiful, we arrange for banks and roll, placing on them the hope that they will be fine delicious addition to the table all winter. Those greener, with chervotkina, and the form does not come out, we deprive them of all these shortcomings and sent... juice! This uncompromising, rigorous selection takes place each tomatoes from our hostesses, and thus none is wasted!

Italian canneries, such as La Doria spa, tomatoes during processing are not less than careful selection. But only the most Mature, without the slightest damage to the tomatoes are preserved and qualify for the right to get to our table. But before that, the lives of ordinary tomatoes begins in the field.

In Italy there is a research center branch of Syngenta in the province of Foggia. Thanks to their work appear in the market are safe for the health of hybrids with high yield and resistance to various diseases and mechanical stress, which is an important factor in the canning industry.

In their fields they grow watermelons, melons, corn and different sorts of tomatoes, one of which is the famous San Marzano San Marzano). This strain was created by crossing three varieties in the early twentieth century and became widespread throughout the world due to its special taste. Also, this juicy red tomato elongated shape and is resistant to mechanical impacts during harvesting, transportation and processing, so it is from him and produced the world-famous canned peeled tomatoes Pilates (pilati) "San Marzano" in banks.

In Italy, creates seasonal collection and processing tomatoes San Marzano immediately at harvest time, in order not to lose their useful properties. Further fields in special boxes of tomatoes is successfully delivered to the cannery. When accepting the fruits are carefully sorted cars with solar cells in size and maturity have been checked for their quality: the fruit is not valid cracks, damage by pests and diseases, spots of yellow and green. Selected for canning tomatoes are washed, cleaned of leaves. Then, to facilitate removal of the skin is treated with steam in the scalder at a temperature of 90�C, the output of which tomatoes are cooled by water in order to prevent the further the flash pulp and facilitate subsequent cleaning. Chilled tomato arrive on the conveyor belt on which they are again photocell and manual selection. This allows to reject boiled soft, over-ripe and green at the stem tomatoes. Uniform in size and color peeled fruits Packed in sterile iron or glass jars of different sizes, pour hot tomato juice and sealed in a vacuum-sealing machines, which eliminates the possibility of external microorganisms. Further, banks are labeled and packaged for sale.

One of the important steps in the production of canned tomatoes without skin control by established standard methods. To do this, the replacement generation selected samples of the finished product. This sample is subjected to an external viewing operation of cans on the presence of defects in the packaging, check the quality of the sealing and sealing cans, produced by chemical analysis for pH and microbiological indicators.

Tomatoes Italy, ripened under the Mediterranean sun, enriched with vitamins from the earth of volcanic origin, coupled with the know-how and strict standards, which are used by the local canneries were delicious and useful product, protected mark of quality DOP.

Thus, always fresh and high quality tomatoes and a bit we can eat all year round and cooking of various dishes. Since tomato is one of the main ingredients of Italian cuisine, and methods for their preparation are innumerable! Tomatoes and a bit of add in pizza, salads, stew meat, fray in the soup gazpacho, are preparing a wonderful sauces for pasta!!!

Can't You not to share a simple but very tasty recipe, which I learned at the master class in Italy!

You must first prepare the water for the spaghetti. In General, Italians are very sensitive people, particularly in relation to food and its preparation!! In boiling water, they add a very large salt, while the usual small use during cooking or at the time of its submission to the table.

While the water is heated, fry in oil on medium heat for thin slices of meat rectangular shape. Add a little onion, pepper, fine salt and canned Pilates. Tomatoes should mash with a spoon until a homogeneous liquid mass and how to mix.

In boiling water fan laying spaghetti, gradually immersing them under the water. Stir and make sure that during cooking spaghetti was not kaplanis. The main rule delicious spaghetti - they should be slightly undercooked - due to its own temperature they reach readiness for yourself and never digested.

Taste, You realized that spaghetti finally ready, lay them in a pan with the meat. Mix all together so that spaghetti like "obmanulis" tomato sauce, and can arrange on plates. It is important that the dish was not only delicious, but also beautiful! Do not forget that the ability to make an attractive dish is an integral part of cooking!!! Sprinkle the top with spices, toss a sprig of Basil, and ale-hop, the dish is ready!

I want to say thank you for the invitation to the Embassy of Italy, Department for development of trade (ICHE) and the Association ANICAV.

The Editor Of Ofcouse.ru
Elena