HISTORY OF RECIPES: POMÌ HAS ALWAYS BEEN A STAR IN THE KITCHEN
Since the 80s, our Pomì strained tomato sauce has been an authentic protagonist of the Italian kitchen.
Those were the days! The 80s were years of change and developments that affected every aspect of everyday life, and even the culinary world could not just sit back and watch.
So, here is a brief history of the recipes that have marked they types of cooking from the 80s to present day, among forgotten flavors, comfort food and the evolution of recipe books becoming food blogs, to discover our gastronomic origins, where Pomì is always a protagonist.
1980s: Hedonism in the kitchen
The 1980s included the so-called “Reagan-era hedonism”, in reference to Ronald Reagan, actor and president of the United States, the pleasure in eating begins to be encouraged. During this time, trends associated with food, its preparation and consumption start circulating. Balanced diets are created like the Mediterranean one and there is talk of vegetarian diets or eating regimens associated with eastern philosophies. Italians witness, therefore, a change that will affect them forever and must-haves will call the shots in the pantries of every family.
One of the symbols of these years is the very famous Penne alla Vodka, an iconic dish perfect for any occasion. This first course is truly delicious, creamy and fragrant, everyone was in agreement about its goodness!
If you would like to try making it, here is the recipe:
- Pour the oil in a pan and lightly brown the finely chopped onion.
- Add the pancetta bacon and brown for a couple minutes, then add the vodka and, as soon as it has evaporated, add the Pomì chopped tomatoes.
- Add some salt and pepper and cook the sauce for 20 minutes on low heat.
- Next, add the cream, bring to a boil, cook for a few more minutes and turn off the heat.
- Cook the pasta in boiling salted water and drain it ‘al dente’, add the pasta to the pan with the sauce, stir well in the pan for a few seconds on medium heat and serve.
1990s: Mix and Match in the kitchen
During the 1990s, the media acquire a great deal of space in consumers’ every day life, entering the homes of Italians in an always more overbearing way. At the same time, large-scale retail food, communicated and advertised, consolidates its position and is always more widespread in the country. Through advertising commercials, print campaigns and billboards, Italians, more and more, come to prefer the mass-produced industrial product, believed by many to be “perfect”. The 1990s are also characterized by the opening to international dishes, first among all is Paella, prepared in every reputable restaurant.
One of our favorite dishes, to celebrate this opening toward foreign countries and developments characteristic of the 90s, are Mexican enchiladas, a unique dish that has conquered - and does so still today - taste buds and hearts.
Slice the chili pepper and remove its seeds. Finely chop the onion and parsley.
Cut the chicken breast into slices and brown in a pan for a few minutes, then set it aside. Lightly brown the onion and add the sour cream (be sure to save some for later), the chicken, the chili pepper, the chopped parsley and half of the grated cheese. Separately, cook the Pomì organic strained tomatoes for a few minutes with a drizzle of oil, salt and pepper. Fill the tortillas with the chicken sauce, roll them up and place them in an oven dish, cover with the tomato sauce, a few tablespoons of sour cream and the grated cheese set aside earlier. Bake them in the oven at 180°C for 20 minutes and serve warm.
2000s: Stay Healthy
With the 2000s, cooking, and every aspect of life, becomes digital. Cooking blogs start to pop up, as well as television shows stimulating the imagination and making difficult recipes possible, perfect plating gurus and rich buffet-style aperitifs. Cuisine becomes French, where macarons are the stars, or English, and here everyone is crazy about cupcakes, but also healthy and vegetarian, where watching one’s health means watching what one eats at the table. One of the undisputed stars of these years is French Toast, with avocado and a glass of tomato juice.
The recipe is very simple: coat the slices of pan brioche in the flour and then dip them in the egg. Next, cook them for a few minutes per side in a pan with a knob of butter. Place 3 slices of avocado and one slice of feta cheese on each slice of pan brioche.
Add a little Pomì Tomato Juice and place another slice of pan brioche on top. Serve with a sprinkle of brown sugar.
2010s: Exotic Express
In the early 2010s the cooking system changes: machinery and innovation arrive overwhelmingly into the world of Italian cuisine. Chefs start to use new methods and specific cooking tools like the roner, high speed juicers or particular syringes. Influences in cooking now arrive from far away, precisely from the east: exotic dishes of sushi, soy sauce and particular spices land on the tables of Italians.
The representative recipe we have decided to propose as the symbol of this fusion is Noodles with shrimp and vegetables. Shrimp and vegetable noodles are a really delicious first course, that is very simple and quick to prepare.
First, pour the extra virgin olive oil in a pan, add the chopped onion, sliced thinly and sauté quickly.
Then add the peeled carrots and zucchini cut into strips. Add the Pomì strained tomato, season with salt and pepper and then add the vegetable broth, cook for 5 minutes. Season the vegetables with paprika, curry, turmeric, ginger and add the noodles and peeled shrimp to the pan as well. You can use either fresh or frozen, if you choose the latter, defrost before cooking.
Cook the noodles, shrimp and vegetables for 3-4 minutes, they will absorb the broth and cook in very little time.
Serve the noodles, shrimp and vegetables immediately and enjoy. They are creamy and rich in flavor!
2020s: Reduce, reuse, recycle
The years closest to us see attention to recycling, to products of the earth cultivated by local farmers in respect of nature and its cycles as key players in the kitchen. It is the era of comfort food, that pampers people with its culinary recipes picking up on past traditions.
In the last decade we have become increasingly conscious about what we bring to our tables. What until recently was considered just the pleasure of sharing the table with the people we love has quickly become the ritual of wellness at the table. We eat not only to enjoy food, but also to choose something that is good for us and for the planet. Recipes become healthy and sustainable, always in respect of tradition, always honored in view of a quality choice. The ingredients must be DOC, of certified origin, local and with zero waste, produced and processed respecting the raw material and the environment.
For this reason, here is our recipe collection, full of ideas for you to let loose and get creative in the kitchen and to remember that, although trends change, the pleasure of a delicious meal in good company will never go out of style.
ALSO IN FOOD TRENDS
Convenient, time-saving, anti-waste. The "schiscetta" (packed lunch) has come back into the limelight in recent years, following the current trend of diets being healthy, sustainable and creative.