If there is one ingredient that tells the story of Campania more than any other, it is the tomato.

Not simply as an agricultural product, but as a collective ritual: homemade passata prepared at the end of summer, crates of red tomatoes in the courtyards, stained hands, and bottles lined up in rows.

 

The tomato is used in its entirety, including the stem. The tomato water is seasoned with salt, oregano, pepper and anchovies, just as pizza sauce is seasoned: a few ingredients, but each one essential.

 

The structure recalls a Paloma, finished with a caper-salt rim that enhances its savoury character.

 

A direct, convivial and sunny drink.