Italy is the home to many different types of tomato paste. You can find thousands of other production lines for tomato paste in Italy. This article will tell you almost all the details about the history of tomato paste in Italy. Italian cuisine tops the list of some of the most popular dishes in the world. There are several Italian dishes that you can try. Still, until your taste buds touch the magic that spaghetti with tomato sauce offers, you have not yet experienced the best of Italian food. Almost anyone who tries this unique Italian dish will always want more. Here's what you need to know about the origins of your favorite Italian word. The tomato sauce and spaghetti dish date back to the 1800s, when locals in Naples, Italy, first used it One fact about tomatoes in Italy is that they were first introduced to Italy by the Spanish between the 16th and 17th centuries. But before Neapolitans started accepting them, most Italians considered tomatoes poisonous. Therefore, the everyday use of tomatoes was for decorative purposes. 
After 1800, tomatoes became more popular and are used in various dishes. In 1837, a recipe for tomatoes and spaghetti was published, making this excellent product an official Italian word. The best tomatoes to make spaghetti with tomato sauce are organic date tomatoes. However other tomatoes can be used, but the basic rule is that the tomatoes should be fragrant, deep red, and ripe. For best results with the flavor of your tomato sauce, always use our Italian dinner seasoning in the sauce. If you want to make it easy, take canned tomato sauce and sprinkle our seasoning. The way to prepare this dish can be prepared in two different ways, giving consumers the freedom to choose the method they want to follow. First, you can choose to cook your spaghetti entirely in the sauce. That's right, no boiling water. Secondly, you can divide the required cooking time, continue cooking the spaghetti halfway through the boiling water, and finish cooking in the sauce. Although most chefs prefer the second preparation method, the only guarantee is that this dish is first class, and you will enjoy it. Red solid color, juicy meat, fragrant aroma - and most importantly, delicious taste, balanced on the tongue: a little bitter, a little sour, a little sweet. This comes to mind at ORO di Parma when we think of a perfect tomato. We have devoted ourselves passionately to this natural ingredient for over five decades. We place great importance on careful farming, the best time to harvest, and careful processing. This is precisely what makes our tomato products of high quality and essential to true Italian art. 
Italy's Parma region offers ideal conditions for growing the best tomatoes. The birthplace of Parma ham and Parmigiana cheese is ORO di Parma’s home because it is the center and heart of Italian tomato culture. Almost no other region has as much experience in growing tomatoes. In the second half of the 19th century, local farmers began growing tomatoes. Over time, they have gathered valuable experience and have continuously improved their expertise and knowledge of the needs of these delicate plants. ORO di Parma tomatoes also benefit from the favorable geographical conditions of the Parma region. North of the prominent Apennine mountain range, stretches of fertile soil, an excellent sunny climate, and just the right amount of rain cooperate to produce exquisite tomatoes. We take care to give each tomato enough time to ripen outside. This is the only way to ensure that our tomatoes can develop incomparable taste. The tomatoes for ORO di Parma are carefully selected and gently processed - without any preservatives. This ensures that their full, fruity, intense flavor is best preserved - in our tomato paste, chopped and pureed tomatoes, and our delicious pasta and pizza sauces. This makes our products essential ingredients for an authentic Italian approach to cooking. 
With ORO di Parma you can enjoy true Italian art and the spark of life in your home. Enjoy your meal! Tomatoes are an essential ingredient in Italian and Mediterranean cuisine. Fans of good food around the world love their taste. However, the history of the red fruit does not begin in Italy but Central and South America. The Mayans and others were growing tomatoes as early as 200 BC. At the time, however, they were yellow. At the beginning of the 16th century, Christopher Columbus brought tomatoes to Spain and Portugal. From there, they gradually spread throughout Europe. Because of their original yellow color, tomatoes are also known as "golden apples.” Hence their Italian name: "pomo" = apple and "oro" = gold. They were first cultivated as an ornamental plant and later used for medicinal purposes. Their success in European art began in the 18th century. Around 1900, the famous tomato arrived in Germany. By the way, the German name "Tomate,” like the English "tomato,” is derived from the Aztec word for the fruit, "xitomatl.” Tomatoes are a staple in Italian cuisine - and a great addition to a healthy diet. A tomato may be made up of 94% water. 
Still, the remaining six percent has a lot to offer: tomatoes contain many essential nutrients, including vitamins B1, B2, C, E, and niacin, and phytochemicals and minerals, especially calcium. Tomatoes also contain the fat-soluble pigment lycopene, which gives them much more than their red color. Various studies show that lycopene is good for the cardiovascular system and positively affects the skin and eyes. In Germany, fresh tomatoes and processed tomatoes such as tomato puree, tomato puree, and sauces cover about 85 percent of our lycopene needs. Lycopene withstands heat very well and is better absorbed from processed tomatoes than fresh tomatoes. However, the most crucial factor should be the taste of the tomato. And the authentic taste of ORO di Parma comes from tomatoes grown on the cane in the Italian sunshine in the Parma region of Italy until they are ripe and juicy - for your true Italian art.
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