Summer fling
Ever wondered which tomato should be cut into pineapple-shaped chunks for maximum enjoyment? The pineapple tomato, of course. Oh, were you not aware that each tomato variety should be cut in a very specific way?
An opulent oxheart tomato, for example, reveals its juicy seed locules best when sliced crosswise into thick slices and laid out on a large plate. Salt and the best olive oil are enough for seasoning. Vinegar would be too much. However, sprinkling a few spoonsful of hand-ground basil pesto on top is a congenial option.
Piennolo tomatoes from the foot of Mount Vesuvius, on the other hand, are not sliced at all, but tied into umbels and traditionally air-dried at least until 24 December. Then they are sautéed with vongole veraci and turned into the most aromatic spaghetti in the world.
But back to the pineapple tomato. By far the biggest summer fling. Straight from an organic farm. Each so plump and ripe that they already burst open on the way home. None is fruitier, sweeter, juicier, milder and tastier.
For the perfect treat, place these flavourful beauties in a bowl and pour boiling water over them. This for two reasons: firstly, they taste even more like the sun when tempered. Secondly, the skin can be peeled off easier. The fragile, slippery texture of the peeled pineapple tomato is uniquely heavenly. Important: when cutting into large, pineapple-edged pieces, catch the juice! I eat this tomato salad with a spoon – seriously. Not a drop of this delicious fruit zest should be lost. Salt well, add some pepper and mix the tomato broth with your very best olive oil and the tiniest bit of high-quality red wine vinegar (no balsamic). Garnish with small basil leaves and flakes of fresh Robiola and buon appetito!
Words & Photo
Claudio Del Principe
Related Stories
Late in the evening when the last guests have left, Priska Thuring likes to sit on the terrace of her restaurant Stara Skola (meaning Old School) under an old mulberry tree looking across the sea over green forests and vineyards.
Discover more
Several hundred tonnes of saffron are harvested worldwide every year. A staggering 90% of the world’s most expensive spice is grown in Iran and exported from there all over the globe. However, this delicate spice also thrives in the mountains of Graubünden and is increasingly cultivated by regional farmers – a niche product with great potential and increasing in popularity.
Discover more
Which foods have a tradition in the mountains of Graubünden? The answer is easy: the very best mountain cheese, spicy dried meats or sweet nut cakes. But salmon? You would probably expect to source it in Scotland. But for a few years, Swiss Lachs have been farming top-quality, sustainable salmon in Misox, Graubünden’s southern valley.
Discover more
The Bündner Herrschaft is one of Switzerland’s best-known wine-growing regions. Among the grape varieties, Pinot noir leads the pack. Traditional and innovative winegrowers also cultivate a number of exciting specialities in white and red—an introduction to a small region of great wines.
Discover more
Fresh goat’s cheese with mountain herb brioche, Brussels sprouts with nut cream, knöpfle with roasted yeast and truffles: Sven Wassmer’s dishes look pure and elegant on the plate. The culinary director at Grand Resort Bad Ra-gaz describes his style of cooking as sustainable alpinism.
Discover more
With prime views of the Rhine, Peter Knogl serves outstanding produce and subtly balanced flavours at the Cheval Blanc, one of the best kitchens in Switzerland. Add the atmospheric brasserie and engaging bar culture, and Basel’s Les Trois Rois confidently steps forward as a gourmet destination.
Discover more
Hailed as one of the most significant gourmet festivals by food connoisseurs and enthusiasts alike, S.Pellegrino Sapori Ticino reflects the culinary wealth of one of Switzerland’s most loved regions. Charmingly close to the Mediterranean style yet deeply anchored in Swiss traditions, the region serves as the base for an annual feast of flavours combining the best of gastronomy with high-end hospitality.
Discover more