Italian
The misconception that the tomato has been central to Italian cuisine since its introduction from the Americas is often repeated. Though the tomato was introduced from the Spanish New World to European botanists in the 16th century, tomato sauce made a relatively late entry in Italian cuisine: in Antonio Latini's cookbook Lo scalco alla moderna (Naples, 1692). Latini, not unsurprisingly, was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce alla spagnuola, "in the Spanish style." The use of tomato sauce with pasta appears for the first time in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi, edited in 1790.
Italian varieties of tomato sauce range from the very simple pasta al pomodoro to the spicy puttanesca and arrabbiata sauces.
Read more about this topic: Tomato Sauce
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Master of Trinity: I see.
Harold Abrahams: But not all Italian.
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Harold Abrahams: He’s half-Arab.”
—Colin Welland (b. 1934)
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