Hello All
I feel that I must jump in here.
I am a chef and I own a few wood-fired pizza restaurant and I am learning more every day about the "Maters"
Fornino.com
My sauce tomato has been the same source for the past 38 years. Italy San Marzano DOP
Consistency is the hallmark or any restaurant and of my product. What I do buy in fresh tomatoes mostly is cherries. I have used many farmers/growers in the past and I have asked for varieties that are easy to grow for that specific grower or if that grower is willing to grow items just for me.
Larger fruit I buy as it becomes available and I have always found that if I pay the asking price I get the best fruit.
As a chef I want you to charge me- But I would like you to deliver the best product available.
That's my two cents
Old Chef
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