date:May 26, 2014
tion this balance varies from the ripeness of the fruit (the tomato is a fruit) to the actual recipe the chef is using.
The most traditional recipe you can find requires simply a soffritto of garlic in extra-virgin olive oil to which you add the tomatoes (the term used to describe this preparation in Naples is sciue 'sciue', which means quickly).
The ideal, he says, would be to use tomatoes grown in the sun-kissed southern regions of Italy according to strict safety rules. (A recent study on