Prepping Tomatoes in Rome
Flat noon light washes over a cramped Rome trattoria kitchen where a cook in a flour-dusted apron stands at a stainless steel prep table. His hands, speckled with tomato residue, grip a heavy iron peeler, scraping the skin off a large heirloom tomato with practiced speed. Beside him, a worn wooden board holds a pile of peeled skins and a half-cut wedge of Pecorino Romano, its rind dusty and yellow. A metal shirt hanger hangs loosely from a hook above, swaying slightly from the exhaust fan’s vibration, while a pair of red rubber slippers sits kicked off near the oven door.
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