During the warm months, the gardens of the Valdichiana fill with tomatoes that are often irregular in shape and generous in flesh. These fruits do not aim for uniformity, but for flavor: they ripen in the sun and keep a texture suitable both for salads and for preserves.
A harvest that marks the season
Harvesting takes place when color and aroma indicate full ripeness. In families, the tomato goes into bruschetta, panzanella and sauces, but above all into the ritual of passata prepared for winter. It is shared work, made of crates, pots and rows of bottles.
The taste of cooking without artifice
Bread, oil, salt and tomato are enough to tell the quality of the raw ingredient. Natural sweetness and acidity find balance without needing much else. Tasting it in its territory means rediscovering a direct flavor, tied to the fertile soil of the valley and to the right time of ripening.