Spaghetti al pomodoro: originale (pumarola) vs. gourmet con Cristiano Tomei 

È uscito "ORIGINALE & GOURMET: il primo libro di ItaliaSquisita" 👉🏻 bit.ly/3qafTFf Ingredients Pumarola (classica Tuscan tomato sauce) (4 servings) Ripe tomatoes 10 Red onions 4 Carrots 2 Celery stalks 7 Butter 50 g/1,7 oz Basil qb/to taste Chili flakes qb/to taste salt qb/to taste Spaghetti with tomato water (4 servings) Tomato water 30 ml/10,5 oz Butter 60 g/2,1 oz "fasten your seatbelts" 😀

I just made both versions and my god that reduction is just 😳 My first attempt at making Italian food from a RU-vid video and this tastes so much better than all my attempts to make pasta…this is from another planet. My whole family says “Thankyou” !!!

Tutti:"Cristiano quante volte ti devi esaltare in 12 minuti di video?" Cristiano:"Si"

Love this guy. What a character.

You know this is good when all the comments are by Italians.

That recipe is unique. I have never seen the water left after making tomato-carrot-celery stew being used as a base of a pasta sauce. Made it thrice since the publication. Thank you so much for coloring our 2020s lockdown with these incredible recipes :)

Il confine che separa il genio e il pazzo è veramente sottile. Unico ed inimitabile, complimenti

Ok. So I made both. It was worth every minute of waiting. I actually made the second "secret sauce" two days later. Madonna. I only eyeballed the recipe and just watched this video on a loop. I wish I could share pics.

I just made this over the weekend using local jersey vine ripened tomatoes. It is incredible. Really the best tomato sauce I ever had. I am Italian AMerican and my Grandmother makes an incredible sauce, but this competes. This is a seasonal dish when you have local tomatoes. However, it does not yield a lot of sauce. Just enough for 2-3 people as a first course. The second saauce from scrapes is really unusual and very elegant and delicious. Since the tomato season is finishing I went back out to the farmers market and bought more tomatoes. I am making a second batch.

I love Chef Chef Cristiano Tomei's energy and passion. Watching him cook is like a party in a saucepan!

Gli stranieri che fanno i complimenti, gli italiani che rompono le palle. Poetico Grande Cristiano!

That second recipe has opened my eyes so wide I can still taste it

Thank you, Chef Cristiano! Today, I finally had the time and the ingredients to try this. Yesterday, I went to the farmer's market and I purchased 13 ripe tomatoes for 1 Euro. The guy just wanted to get rid of them... Perfect for your pumarola. Since I only have induction and ceramic, I used my camping gas stove to keep a steady, low temperature. It worked out very well. I can only tell for the pumerola at the moment because the vegetable water is in the fridge, still not reduced. This will be another day and I will update this post. I sent the picture of the plate to a friend and he asked me if it was worth the time and effort. My answer was: Apart from the spaghetti and tomato sauce my mother cooked when I was a child and we didn't have much money, this is the finest Pasta al pomodoro I've ever had. And it is definitely worth the effort and time. My plan is to make this on a bigger scale, next time and store it. Update on the "gourmet version" will come soon! Ah, and please, folks, don't make the mistake I made and add parmigiano. Cheese is lovely, but it also covers too much of the fantastic reduction of the vegetables.

This man is a true legend already. Making a beautiful pasta from, what he calls, 'scraps', and on top of that from water residu! This shows some technique and creativity, really.

I saw this at a restaurant once and was shocked when I had it. It was the most amazing spaghetti I've ever had and reminded me more of am Asian noodle dish. I always wondered jow they did it but this explained it perfectly. Thank you so much, golden!

I want more of this guy cooking his mother's recepies!

Mi sembra squisita! Devo tornare al'Italia che presto possibile! Auguri, saluti dal Atlanta, Georgia!

I absolutely adore this man's energy and passion for his food!

C'è differenza tra il classico spaghetto al pomodoro e lo spaghetto alla pummarola: nel primo (composto da un semplice soffritto di olio e un po' d'aglio) non si mette assolutamente il burro; nel secondo (composto da un soffritto d'olio, carote, cipolle e sedano) invece ci può stare un pochino di burro (come è stato fatto in questa ricetta). Cristiano, nel video in cui reagisce alle ricette degli altri cuochi stranieri, stava commentando i classici spaghetti al pomodoro. Per questo criticava l'utilizzo del burro

L'abbiiamo fatto oggi; la pomarola. Abbiamo fatto con paccheri ! I strati di sapori della salsa erano stupendo ! Domani sera facciamo gli spaghetti con fondo di acqua di Pomorala. Grazie per questa gran ricetta ! Bravo Cristiano !

penso che a questo giro non ci saranno lamentele sulle porzioni.

He's taking the leftover residuals and capturing the essence of it's flavor to make a base for another dish, Brilliant! Another chapter of, "Waste not, Want not!"

The first sauce must be so good because it all gets processed just seconds before serving for what must be a great burst of freshness. The Italian methods are such smart innovations.

I love this channel so much. It's my favorite channel on Italian cuisine.. Without a doubt it's the gold standard for proper Italian cooking.

I made these and the second one was SO good I could hardly eat it with how delicious it was. The complex flavors were mind blowing and it made me sad I couldn’t eat more because of so much flavor

1:14 Barely a minute into the video that I was already enjoying and this just catapulted it to another level. Love it! Thanks for posting such a wonderful video, I love watching the passion and knowledge being shared and am also using this to better my new journey into learning Italian! Grazie!

The love and passion of Italian chefs cannot be matched. The man was about to have a brain aneurysm over tomatoes being put in the fridge, magnifico.

Cristiano grazie mille per le ricette. Davvero mind blowing. Abbiamo provato a fare la riduzione oggi a pranzo e, Dio, che bontà.. È qualcosa che non avevamo mai pensato o provato a fare. Grazie per averci aperto gli occhi a queste idee geniali. Grazie da Lucas e Bia, da São Paulo - Brasile.

I love this guy! So informative, entertaining and takes nothing for granted. Bravo

La bravura di uno Chef è saper esaltare le materie prime con ricette semplici, ripercorrendo quello che facevano in cucina le nostre mamme e le nostre nonne. Bravo Cristiano!

Chef Tomei è un esaltato e ci piace per questo! 😀

Cristiano, quando uno è un numero uno c’è poco da fare. E tu lo sei. MI TI CO! Proverò senz’altro! 🔝🔝

I tried to make this sauce this afternoon and the reduction's flavor is amazing. Wow! It was so delicious! Thank you so much, chef Cristiano.

Just found this channel today, watching on TV with the English subtitles on, fantastic! A hidden gem. Love it! 🍝😁👍🏻

This may be the only video you've uploaded where I turned subtitles off. This guy's passion and excitement don't need any translation at all. Also, I'm changing my dinner plans for tonight.

"Che spaghetto hai usato?" "Quello che avevo a casa"

I don't speak Italian, but I understood everything he said 😁

Ciao buongiornno mio chef io sono brasiliani mi piace tutto Itália come spaghetti al pomodoro grazie mille abrancione 👏👏

The care, the love, the passion, for something as simple as spaghetti in tomato sauce. The result : Magic! Molto bene.

Genial!!!!!!!la cocina italiana en su máxima expresión. Soy un cocinero muy novato aún,pero que maestro me orienta hacia una especialidad difícil de encontrar en Argentina. Gracias por tanta sabiduría!!!!

This is a fantastic tomato sauce, yet so simple to make. Cristiano thank you for sharing such a lovely recipe.

Chef unico nel suo genere!Rispetto della materia prima al cento per cento!

Bellissimo!! Simple, elegant and flavorful. Reminds of my Italian Grandmother's cooking growing up.

That reduction--what a great idea! Will try it at home. Grazie mille!

La cosa geniale è che la pasta fatta con lo scarto della salsa verrà venduta al doppio del prezzo xD

Came for some legit Italian cooking tips, stayed for the melody of the language and expression. I can't even take my eyes from the chef to read the subtitles. :D

Cristiano Tomei is such a wonderful host/presenter! His energy and passion are contagious!

Always great. Thx

Thank you for the English subtitles!

Grata chef, italianos sempre generosos ,alegres e fartos👏👏👏

Crikey, enthusiasm and charisma dripping off this guy. Lovely dish, I'm going to try and make it

I dont know but these videos are slowly teaching me Italian haha. Molto Bene!

The humbleness when he says @6:26 "This is what we got after draining the pomarola (sauce). This pomarola water will be used in another recipe, a little bit of Cristiano, of my own cooking. This one is a monument, this is the cucina italiana". A true Chef right there!

I can't help returning in the comments of this video.Ever since I saw it,about a year ago,I prepaired the recipe hundrets of times,only to attain the final precious water.The reduction liquid tastes like heaven and though you do have to wait 2 to 3 hours in order to extract it,it only takes about 5 to 7 minutes of simmering to thicken it up and create the best pasta sauce ever.NO cheese needed!!The absolute umami concetration by far...

Great video! 🏆 Grazie mille

madonnina la tua rivisitazione è da brivido!! FANTASTICA!!

Thank you so much for this channel.....!

Looks delicious! I’m going to try this method with my food mill once my specially sourced Croatian tomatoes ripen.

that second recipe though! amazing, thanks!

Buonissimi!! Il secondo condimento per gli spaghetti ha un gusto veramente unico! Grazie per le ricette 👍

So eye opening, very different of how things are made here in Canada. Can't wait to try this!

Algorithms in the night me oh a pasta video 5 min later I am in the kitchen to cook it was delicious 🔥🔥🔥

Un bel piatto! Grazie di cuore.

Both sauces were delicious. Grazie. I enjoyed learning from you. I knew the joys of the farm too. Looking back, growing up on the farm with my nonna was the happiest time of my life.

Just ate and I am starving!!! Greetings from Greece

Ha mantenuto la tradizione esaltando la dolcezza del pomodoro, ma è anche andato incontro all’innovazione riuscendo a cucinare uno spaghetto al pomodoro in 4 ore 9 mesi e 14 anni! Questo sì che è slow food! 😁

This cook IS so very entertaining😊 ❤❤❤ thanks for your ricetta !

Thank you very very much for this fantastic pumarola recipe. This will from now on be a standard in our family kitchen, and I'll teach my daughter, and she will teach her children, and they'll teach their children...can't thank you enough. Grazie!

Lol, I like this guy. He seems crazy. 😂😂 Great video and recipes.

Io preferisco il secondo, dev'essere micidiale; senza nulla togliere al primo sia inteso! Grazie per la tecnica Cristiano! Ciao

Cristiano è il top come sempre. E' l'incarnazione della cultura culinaria, dalle tradizioni e all'avanguardia. Grande !!!

numero uno, simpatico e bravissimo

I made this. Both versions. That second version made of the reduction with the butter.... oh wow. wow. wow. This recipe alone is worth a Michelin Star! I'de even call this 'weapons-grade spaghetti'

Everybody love italian food! Greetings from Poland🖐👍🍝

Ti conosco , sono di viareggio Con quella riduzione hai superato te stesso come pure l'idea della pasta e fagioli con l'impasto di spaghetti stracotti. Grande , mi hai fatto venir fame di sapore di pomodoro. 👏👏🌾

Excellent demonstration of lean cooking with the flavours of the tomato and herb extract augmenting the base - pasta al dente.

I have one rule, never trust a man wearing a Kangol hat. Today I am breaking that rule.

I was incredibly skeptical about the reduced tomato water... until I tried it. I'm so incredibly sorry I doubted.

I’m from india and I love this recipe, it’s simple and gourmet. Love Italy 🇮🇹 from india 🇮🇳

Inspiring. Thank you

I simply love these videos. But what I've learned from them: Basically everything I thought I knew about Italian cooking was wrong. I apparently have a lot to learn :)

Finalmente uno Chef che non fa mantecare il pomodoro con L’ acqua si cottura ....grazie 🙏

I made both sauces today, haven't tried the first sauce yet but the "modern" reduction is delicious. So tart and punchy, just concentrated tomato goodness. Grazie mille! ❤️

Grazie, spettacolare

Grande Chef, l'unica pecca è che ci stai una mezza giornata per fare un piatto di pasta al pomodoro. Se mi permette apposto del burro, avrei aggiunto un filo do EVO per non alterare troppo il gusto e il sapore del pomodoro

This is really great for learning Italian

Solo una parola: SPETTACOLO. Non c'è altro da dire, sarebbe tutto superfluo. 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

bellissimo! grazie a mille!

This man is not just a chef, he is a true artist in his way of helping you learn and in his food. If his restaurant is in Lucca, I am going once the quarantine is up.😆

I can just imagine the taste. By using tomatoes (which is a good source of umami), stewed with other vegetables and reduced, I bet this spaghetti dish tastes really incredible!

Quello alla fine è un capolavoro! Complimenti mai visto una cosa del genere!

Sto qua è un grande ci mette un sacco di entusiasmo

I Italiani e la vostra cucina mi fanno felice di avere imparato la vostra lingua

Ho provato a fare la riduzione, è una bomba.

Looks so delicious. I love the simplicity.

¡¡Buenazo!! Gracias.

This guy is a character haha. I must say the Monograno spaghetti is expensive...but damn it is really good

aha and very clever the gourmet version must be the cheapest meal to prepare at that restaurant yet damn tasty

Complimenti una cucina moderna che allo stesso tempo rievoca un tempo passato da preparare con facilita' e genuinita'

Cristiano Tomei: Recibe un saludo muy especial desde Lima PERÚ, gracias por tus extraordinarias recetas con la Salsa de Tomate.