Summer means tomatoes and for Italians ripe red tomatoes mean sugo – it’s sauce-making time. Last Sunday I joined other members of the Adelaide and Barossa convivium of Slow Food in a special event at the home of Malvina and Sebastiano Crugnale for their annual sauce making. After processing bucket loads of ripe Roma tomatoes, we enjoyed a simple but extremely tasty lunch of pasta, prepared by their son, Camillo, who is chef at respected Adelaide restaurant, Assaggio. Not about show cooking, but what a treat! And we all brought home two bottles of sauce each as a reward for rolling up our sleeves and helping out.
