What is the specific preparation method recommended for the Costoluto Fiorentino that maximizes lycopene bioavailability by breaking down cell walls?
Answer
Slow-roasting or turning it into a rich sauce.
While raw tomatoes offer excellent Vitamin C, the bioavailability of lycopene is significantly increased when tomatoes undergo heat treatment. Cooking, especially slow-roasting or simmering tomatoes down into a rich sauce, physically breaks down the tough cellular structures of the fruit. This breakdown releases the lycopene molecules that are otherwise bound within the cell walls, making them much more accessible for the body to absorb and utilize effectively. This process is specifically highlighted as the ideal culinary destiny for the Costoluto Fiorentino.
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