Pomodoro

Over the course of an entire day you will learn the language of the simple tomato. Not from books, or videos, but from the fields. 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. From small, sweet cherry tomatoes 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 its own purpose, and nothing is wasted.

The cooking will be practical, learning to make traditional sauces such as passata, cherry tomato passata, and peeled tomatoes.

We work as a team, starting at 9 am with an espresso, and learning about the tomatoes. We will learn traditional preservation ways, and by the afternoon you will leave feeling confident in making your own sauces. 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 tomatoes for the correct field.

Lunch will be served with fresh pasta and the sauces we have made.

Tomato sauces are traditionally made the last two weeks in July. Once you register your interest we will contact you with the booking information.

We keep numbers small at our events, so please do let us know if you are interested in more details.