Pasta is essential in the Italian culinary tradition, always accompanied by a sauce. One of these basic sauces is the Pomodoro, whose main ingredient is fresh tomatoes, seasoned with olive oil, basil and onion.
“Pomodoro” is Italian for tomato and means “golden apple“, the name it was given when it was brought to America by the Spaniards in the fifteenth century. Since then the Pomodoro became very popular and was brought by Italian immigrants when they settled in countries around the world.
The variety preferred by chefs is the San Marzano, an elongated tomato, with a much denser consistency, little water and few seeds.
At Il Falco we prepare our Pomodoro sauce with fresh products and use it in our pasta, meat and fish recipes.