Among the new foods come from overseas after the discovery of America (1492) on Italian tables, the tomato It was the one who collected less success, especially because it was judged far less filling than other foods, potatoes e more above all.
For this reason we find mentioned for the first time tomato sauce only in 1690 and we have to wait even 1839 to find it combined with the pasta as a condiment.
L'Unification of Italy He led to a change of trend.
The northern regions of the country were aware of succulent tomatoes for some time successfully cultivated in the former of the two Sicilies and Feline, a small town near Parma, in 1874 company had the brilliant idea to start producing concentrate and tomato paste industrially.
The tomato puree, since, He came into our kitchens for no more out.
The found, which she brought a significant change in eating habits of Italy, also he had, as well as the intention was, an important economic and social implications.
The workers of ham and delicatessen, and summer remained unemployed (there was still no refrigeration, so the pig was working only in the winter months), they were able to be employed in this new activity.
From idea to another: Francesco Cirio, soon after, It was the first to produce canned tomatoes, the so-called peeled (Photo gives: cheibei.it)