The tomato can be considered one of the pillars of Italian cuisine, in particular, and of other countries in the Mediterranean basin to a lesser extent.
Original from the Andes, it was first cultivated in Mexico and imported to Europe by Spanish explorers. For a long time it remained a simple botanical curiosity and was kept away from kitchens due to its hypothesized toxicity. According to some, it was born into gastronomy in Naples, in the eighteenth century. It became a widely consumed product in Europe only in the second half of the nineteenth century and it seems that the controversies over its alleged inedibility lasted, in the United States, until the beginning of the twentieth century.
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