"Here they make the most incredible spaghetti al pomodoro in New York." Says the three-Michelin-starred Daniel Humm, who publicly praised the dish served at Giuseppe Bruno's famous sign. But, what is the secret behind the most popular spaghetti in the Big Apple?
The news
Among a myriad of flavors and endless culinary offerings in the heart of New York City, there is one traditional Italian pasta dish that has won over many foodies. It is "Spaghetti al Pomodoro" from Chef Giuseppe Bruno's Sistina restaurant.
Confirming the news is Bloomberg. In fact, the well-known American news agency has compiled a guide on where to enjoy the best pastas in New York City, recommended by world-renowned chefs. Among the selected proposals stands out precisely this iconic dish of Italian cuisine: Spaghetti al Pomodoro. Such recognition comes directly from Daniel Humm, three-Michelin-starred chef at Eleven Madison Park, who publicly stated, "They make the most incredible spaghetti al pomodoro (in the city)." emphasizing how even such a simple dish consisting of just a few ingredients, can be tasty and gourmet.
Sistina's Spaghetti al Pomodoro provides a sensory experience that fully celebrates Italian tradition, and has won over New York's most discerning palates, including that of Daniel Humm and current First Lady Jill Biden. As well as many other distinguished Americans from the worlds of politics, finance, entertainment and sports, who often visit Chef Giuseppe Bruno's Sistina and Caravaggio restaurants, asking for this dish during their lunch breaks or business dinners.
The excellence of ingredients
Sistina's Spaghetti al Pomodoro embodies culinary excellence in its essentiality, combining high-quality ingredients with the skill of chef Giuseppe Bruno. Originally from Campania, where he has deep rural roots, Bruno credits the success of this dish to his meticulous selection of ingredients. He uses a unique blend of five varieties of tomatoes from the Vesuvian area, each with its own distinctive characteristics and peculiarities, resulting in a unique and artfully created sauce. For extra virgin olive oil, Chef Bruno prefers Sicilian varieties such as Cinque Colli Tonda Iblea or Settembrino from Azienda Agricola Alberto Galluffo, high-quality oils that enrich the sauce with their fruity and aromatic notes.
Pasta: an art in the selection
Pasta choice is also crucial to the success of the dish. The chef opts exclusively for high-quality dry varieties from the famous Gragnano area. The artisan pasta makers, selected by Chef Bruno, are renowned for using fine grains and traditional production methods, which give the pasta a perfect texture and authentic flavor.
The chef's comment
"As a native of Battipaglia, Campania", says Giuseppe Bruno, "I have always believed that true culinary excellence lies in simplicity and quality ingredients. Spaghetti al Pomodoro, prepared with a few select local products, enhances this very philosophy. Each bite takes me back to my roots and holds the passion and craftsmanship of the culinary traditions of my homeland. This dish has been on the menu since the first day my restaurants Sistina and Caravaggio opened, and it continues to represent for me a gastronomic icon of purity and authenticity."
