In the 16th century, a vibrant red fruit arrived in Italy through global trade, a discovery from the Americas. But instead of representing an investment in new food sources, the tomato was met with suspicion. Its relation to toxic nightshade made it an object of fear, a beautiful but dangerous luxury item grown only to adorn the property of the wealthy, not a serious enterprise for the food market. This perception required a major innovation to change. For over a century, the opportunity for cul