The time of the tomato.
Tomato season is short in Belgium, but it may just be our favourite time of year.
Our farmer, Dries, works with the seasons to grow them in every shape, size, and colour on his organic farm outside Brussels. And it might sound a little crazy, but he doesn’t water them, making for deep, strong roots, resilient plants, and perfect tangy tomatoes.
To make the most of them, we leave them raw or marinate them over night to bring out their natural sweetness. And everyone knows that tomatoes need a little salt, so we top our Fresh Napoletana pizza with anchovies and capers, and our Crudaiolo pasta with briny olives.
It brings us so much joy to use seasonal ingredients in their purest form like this, and they won’t be here for long — so let’s eat.
