As the name suggests, tomatoes were not always red. In fact, the first ones to arrive in Italy were called "yellow apples" or "golden apples" and hence the term "pomo-doro".

This variety was introduced into Europe in the 16th century and was probably cultivated in Mexico, South America and Central America long before the arrival of the Spanish.

A product that cannot be missing from your store or restaurant and that will surprise your customers with its bright golden color that adds color to dishes, especially salads, and its slightly acidic, fruity and sweet flavor. In addition, it has beneficial properties for your health as it is rich in beta-carotene and is an excellent antioxidant.

Find the yellow tomato at Biribox, the first 100% online supplier of Italian food, from the La Torrente brand , a benchmark of quality in the fruit and vegetable sector with more than half a century of tradition and a strong commitment to the territory and sustainability.

Three recipes with yellow tomatoes.

Tagliatelle with egg, yellow tomatoes and anchovy sauce.

Tagliatelle: Combine all the ingredients in a planetary mixer with the spiral hook and mix until a compact dough is formed, then let it rest in the refrigerator for a few hours (3), at which point take out the dough and with the help of a sheeter extend your sheets to a thickness of 1 and a half cm and a length of 12 cm, at which point with a knife cut your noodles 2 cm wide.

Yellow Datterini Sauce: Fry 50 ml of oil in a pan together with the garlic without the core and skin, when it is golden we remove it and pour in our datterini tomatoes and let it cook for 6/8 minutes
Preparation of the dish: Take a large saucepan, add a little water and bring to the boil until golden. Boil and add our tagliatelle for 5 minutes, drain and place in the pan of yellow datterini tomatoes, fry for 2 minutes and with the heat off, top with the rocket and colatura and serve as desired.

Ingredients
5 eggs
400 g ground semolina
50 g of arugula
25ml anchovy sauce
Yellow tomatoes from La Torrente
1 clove of garlic
salt to taste.

Cheesecake with yellow and pink tomatoes.

Finely chop the taralli with a blender, add the melted butter and continue beating until smooth. Add the chopped hazelnuts and pour everything into a 20 cm diameter springform tin.
Level well with a spoon and refrigerate for about half an hour. Meanwhile, mix the sheep's ricotta with the cream in a bowl until you obtain a smooth cream.
Add the marjoram and season with salt and pepper to taste. Pour the ricotta cream over the prepared taralli base and transfer the mould back to the refrigerator for at least 2 hours.
Garnish the cheesecake with yellow tomatoes, slices of speck, whole hazelnuts and a few marjoram leaves.

Ingredients
1 jar of 330 g of natural yellow Datterini tomatoes La Torrente
120 g of weed
30 g whole toasted hazelnuts
150 g Taralli in olive oil
80 g melted butter
35 g hazelnuts, toasted and coarsely chopped
500 g of Roman ricotta
50 ml of fresh cream
8 marjoram leaves, salt and pepper.

Mezzi paccheri rigati with yellow tomato fillets, mussels and potatoes.

Fry the chopped garlic in a pan, add the diced potatoes and brown, adding the wine and a little water until the potatoes are cooked. Separately, open the mussels, peel them and keep them in their liquid. Meanwhile, cook the pasta al dente, drain it and mix it with the potatoes, adding the mussels and the La Torrente yellow tomato Pacchetelle. Serve, garnishing the paccheri halves with a few parsley leaves.
Ingredients
340 g of La Torrente yellow cherry tomato Pacchetella
320 g Mezzi paccheri rigati
1 kg of shelled mussels
4 medium potatoes
1 clove of garlic
½ glass of white wine
1 sprig of parsley
Evo oil, salt, pepper.

In addition to the yellow tomato, you can find other exceptional tomatoes from La Torrente , Mutti tomatoes , or Rosso tomatoes at Biribox.