Book tip: Pasta al Pomodoro
| Editorial team
It doesn’t take much to bring people together – sometimes all you need is tomatoes, pasta, and a pinch of history. In Pasta al Pomodoro, author Ilse Fischer focuses on a classic dish that is much more than just noodles with sauce: it is a symbol of community, memory, and flavor in its purest form.
The idea came about when Fischer tasted three-star chef Niko Romito’s signature dish, “Spaghetti e Pomodoro” – simple, clear, and yet stunningly deep. “Few ingredients, simple preparation, unique taste,” she recalls. And this experience became the starting point for a project that combines culinary art, emotion, and culture.
In 55 variations, she shows how differently and yet how closely connected this classic dish can be interpreted—from Italian nonnas to culinary greats such as Heinz Reitbauer, Andreas Caminada, Johann Lafer, Norbert Niederkofler, Rudi Obauer, and Tina Marcelli. Even artists and actors such as Philipp Hochmair and Walter Grüll contribute their personal versions.
INFO
Pasta al Pomodoro – 55 variations on the Italian classic
Author: Ilse Fischer
Photography: Ingolf Hatz
Foreword: Placido Domingo
Publisher: Christian Verlag GmbH
Length: 208 pages
ISBN: 978-3-95961-958-5
Price: €30.90 (D/A)
A book that nourishes both the heart and the appetite
Fischer emphasizes that this book is not about a single recipe: “Sharing food brings people together, creates relationships, shares stories, and allows new ones to emerge. Everyone has their own recipe, their own story to tell. And anyone who looks at the book can cook the dishes, add their own ingredients—perhaps even combine two recipes.”
The result is a culinary mosaic of memories, encounters, and tomato sauces. All the dishes were photographed by Ingolf Hatz in the kitchen of Andreas Döllerer, who himself is represented with a creative variation. The foreword was written by Placido Domingo—and this introduction alone suggests that culture and cuisine merge here in the most beautiful way.
A book that nourishes both the heart and the appetite. Or, as Fischer himself puts it: “The most beautiful place is a table set for dinner.”
3 recipes from the book
- Bigoli con Salsa Pomodoro
This pasta dish was created by Luca Barca, Ristorante Torcolo Da Barca, Verona. - Tomato buns, mountain sorrel pesto & goat cheese
A unique interpretation of a classic dish by Andreas Döllerer, Döllerers Restaurant, Golling, Salzburg. - Pasta nera with calamari & tomatoes
This exciting and extravagant dish was created by Walter Grüll & his kitchen team, Fischmagier & Kaviarguru, Grödig, Salzburg.
© Christian Verlag GmbH
