In rosso or in bianco? is one of the most elementary culinary questions and refers to whether we are cooking with or without tomato. Tomato adds substance, colour and juiciness to dishes and sweetness with a sour tang. But even here it helps to know the differences between the various types of tomato and the best ways to use them. Though there are many tomato varieties, they can all be divided into three basic categories: large heart tomatoes, small cherry tomatoes, and juicy plum tomatoes.
The “classic” big round tomato is delicious both raw and cooked. Cherry tomatoes visually enliven the dish, while also adding sweetness; they are perfect for salads, pastas and risottos, as well as a complement to meat or sauces. And when you want your dish to be juicy, with a rich sauce and sweet flavour, the plum tomato is your best choice.