Melting pot

Starting from an apparently simple ingredient like a tomato, we can tell an incredible story. Considered one of the most typical foods of the Mediterranean diet, in truth it has its roots in America, and appeared in Italy for the first time only in 1596.

Its geographical origin is what allows us to reconnect with an anecdote of our Executive Chef, Marta Pulini: during her New York experience. Marta would usually buy vegetables from the various farmer markets all over Manhattan or in the large fruit and vegetable market in Union Square. There, she was astonished to see over 48 varieties of tomatoes, all different in shape and colour. Driven by her curiosity for this ingredient so related to her country of origin but intrinsically linked to America, she created her own very 

personal recipe of the Tuscan bread soup Pappa al Pomodoro in the Big Apple, taking inspiration also from the version of one of her sous chefs who had worked for years at the Cibreo Restaurant in Florence. So just like Marta, even the Bibendum kitchen today designs and creates recipes which combine different cultures and traditions. They are blended in a special melting pot with an international flavour, together with products considered poor, like tomatoes, and other ingredients of great quality and value.

Melting pot