Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Over the course of four days you will learn the language of the simple tomato. Not from books, or videos, but from the fields, kitchens and long conversations at the table. Tomatoes are a love affair, never rushed. They grow with the season, shaped by the sun, and the soil.
You will come to know the varieties by touch and taste, small sweet pomodorini for eating warm off the vine, to thicker meatier tomatoes meant for slow sauces, deep red fruit preserved whole for the upcoming winter months. Each has it’s own purpose, and nothing is wasted,
The cooking is practical and quiet. We work as a team, crushing by hand, simmering gently pairing with olive oil, garlic and time. You learn when not to add anything, and to respect the fruit itself. The lesson is very much about simplicity.
We work with the local farmers, who have worked their lands for generations. The buying of the fruit, the care taken in choosing exactly the correct tomato for the correct field. We then have a day of starting with our espresso and heading early into those fields to help pick with care the tomatoes themselves. We do so often in silence, smelling the earth, the fruit itself, and embracing the sun and it’s warmth.
Tomatoes will be ready on the last two weekends of July.
WE limit our events in the amount of guests ……..so please do let us know if you are interested in more details at hello@cimavita.com
Over the course of four days you will learn the language of the simple tomato. Not from books, or videos, but from the fields, kitchens and long conversations at the table. Tomatoes are a love affair, never rushed. They grow with the season, shaped by the sun, and the soil.
You will come to know the varieties by touch and taste, small sweet pomodorini for eating warm off the vine, to thicker meatier tomatoes meant for slow sauces, deep red fruit preserved whole for the upcoming winter months. Each has it’s own purpose, and nothing is wasted,
The cooking is practical and quiet. We work as a team, crushing by hand, simmering gently pairing with olive oil, garlic and time. You learn when not to add anything, and to respect the fruit itself. The lesson is very much about simplicity.
We work with the local farmers, who have worked their lands for generations. The buying of the fruit, the care taken in choosing exactly the correct tomato for the correct field. We then have a day of starting with our espresso and heading early into those fields to help pick with care the tomatoes themselves. We do so often in silence, smelling the earth, the fruit itself, and embracing the sun and it’s warmth.
Tomatoes will be ready on the last two weekends of July.
WE limit our events in the amount of guests ……..so please do let us know if you are interested in more details at hello@cimavita.com