A Peninsula without Tomatoes!

Supperclubs & Popups | Italian | Supperclub

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hosted by The Backdoor Kitchen

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Before the discovery of tomatoes by the European cuisine, recipes such as Bolognese pasta were completely white! For the first dinner of our new series, which explores the origins of modern Italian cuisine going through the iconic recipe book written by Pellegrino Artusi at the end of the 1800, we try and imagine traditional Italian tomato based dishes without their renown main ingredient, and we offer you that original white Bolognese dated back to more than 100 years.


| BRUSCHETTA | traditionally made in Latium and Tuscany from basil leaves, garlic, extra virgin olive oil and fresh tomatoes, what this quick delicious starter could be like without its main redingredient? A peace of bread with the random leaves on it or a new tasty Italian alternative?

| ACQUA PAZZA | In Naples fishermen used to make a super quick broth to add extra flavor to their white fish. Hot olive oil, garlic, fresh tomatoes and water: that’s all. They called it Acqua Pazza “crazy water” and it became one of the most popular and elegant style of cooking fish in Italy. And if tomatoes were not to land in Naples at all ?;

| PARMIGIANA DI MELANZANE | In Emilia-Romagna this is one of the kings of their regional cuisine: deep fried aubergine layered with mozzarella cheese, tomato sauce, fresh basil and parmesan cheese. We take off the tomato sauce and play a bit with the recipe so to enjoy a brand new white Parmigiana!;

| TAGLIATELLE ALLA BOLOGNESE| Before tomato arrived to the Bel Paese, that’s what Bolognese was all about: a super tasty meat white sugo to add to homemade tagliatelle pasta. We’ll just follow the 100 and something else years old recipe regarded by Culinary Dean Pellegrino Artusi;

| POLPETTE AL SUGO | What is the Italian stereotype without meatballs floating in a sea of tomato sauce? Well I guess you’ll have to find out yourselves. White sauce veal and pork meatballs are coming!;

| DESSERT | (Chef reavealed the name of the our first dessert of the year: the Discovery of Tomato!)

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