The origin tomato season begins at two establishments by chef Elia Schramm: Babbo Osteria, hosting the fourth edition of the project, and Francese Brasserie, participating in the event for the first time. The event is a partnership with researcher Antônio Abboud from the Federal Rural University of Rio de Janeiro (UFRRJ).
In 2023, the researcher supplies Babbo with rare tomato varieties grown in university greenhouses. The work is the result of a genetic rescue effort spanning over 20 years and now brings together more than a thousand varieties of the species.
This season, half a ton of tomatoes will be used across both establishments. Last year, 400 kg were consumed at Babbo alone, and in 2024, 300 kg.
At Babbo Osteria, the ingredient will be featured in antipasti, primo, secondo, and dolci. There are recipes such as pomodoro, fragole & stracciatella (R$ 90), a salad of origin tomatoes with strawberry sorbet, stracciatella, and balsamic vinaigrette.
