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NZZ Format: Italian Pasta





It wasn’t Marco Polo, and the Chinese noodles have nothing to do with Italian pasta. The dried pasta was an invention of the Arabs who brought it first to Sicily and then to Naples. The fabrication of pasta in Gragnano near Naples has a long tradition. Giuseppe Di Martino produces an outstanding pasta secca in his Pastificio Dei Campi. Alfonso Iaccarino from the Restaurant Don Alfonso 1890 in Sant’Agata Sui Due Golfi, 3 Michelin stars, has been successful with classic Italian pasta.


Tortellini, Tagliatelle and Ravioli: Bologna and the Emilia-Romagna are the center of fresh pasta. Matilde Borghi from Agriturismo Montebaducco shows how to work the pasta dough.


Aromatic herbs are very important in the kitchen of Liguria. Patrizia Ritrovato from Riomaggiore in the Cinque Terre cuts the basilic for Trofie al Pesto by hand. Pasta al Pesto is also one of the most wanted dishes in the Restaurant Dau Cila in Riomaggiore.


Thomas Verdillo from Tommaso’s Restaurant in Brooklyn, descendant of Neapolitan immigrants, feels as American but is a real Italian, always looking for the best recipes of the Italian kitchen. His Gnocchi are famous among pasta lovers in New York.


Pasta is more than the bowl of steaming spaghetti on the family table. The creations of  Davide Scabin, Restaurant Combal.Zero near Turin, 2 Michelin stars, seam to be futuristic sculptures. He creates them with the Monograno-Pasta from Felicetti.


Bonus tracks on the DVD: the complete interviews with historian Massimo Montanari, Universitiy of Bologna, and chef Thomas Verdillo, Restaurant Tommaso in Brooklyn, and a tutorial video with Patrick Zbinden who shows how to cook Pasta.

Adriana and Matilde are making fresh Tortelli.

Gragnano: Once Pasta has been dried in the street.

Ristorante Dau Cila in Riomaggiore.

Black and white Spaghetti for Davide Scabin’s “Pasta Pizza Margherita”.