At their peak / Paolo Petrilli's tomatoes

straight from nicola robecchi’s pantry

Paolo Petrilli's tomatoes are harvested at peak ripeness, briefly boiled in hot water, hand-peeled whole, and packaged in glass jars with a fresh basil leaf.

Free from artificial colors and preservatives, these tomatoes embody the flavors of the Apulian cuisine.

We recently asked Nicola Robecchi, our collaborator and passionate gastronome, what product he absolutely must have in his pantry and, in honor of a shared lunch break at the studio, he brought it with him.

Unlike other peeled tomatoes, Petrilli's ones stand out for their consistency and rich flavor. One notable feature is that they release very little water during cooking, which is unusual for pelati tomatoes.

Nicola cooked a classic Shakshuka for us, as a memory of his time spent in Greece.

The recipe is straightforward: sautéing onions, garlic, and bell peppers before adding the tomatoes, which transformed a basic dish into a delight.

Lastly, we added the eggs and chili flakes, garnished with tahini and cilantro, and served it with homemade soft pita bread.