In Italian cuisine, the tomato is king. And you certainly don't always need fresh tomatoes to conjure up delicious dishes. The exquisite tomato flavor often comes out better in soups, pasta dishes, stews, etc., when you use tomato concentrate, canned peeled tomatoes, and passatas. The aromas of ripe tomatoes are well preserved during the production process, so you always have real Italian tomatoes on hand!
This cookbook, featuring 60 delicious recipes by Harry Belmans and supplemented with beautiful photos by Heikki Verdurme, is now available in bookstores for €24.99.
Of course, the book also contains a lot of information about the history of ELVEA, our 5-step production process, the growth cycle of our best tomatoes, and more.
