DUBAI CELEBRATES WORLD PASTA DAY 2018

26 members representing 18 countries (Argentina, Belgium, Brazil, Canada, Chile, Colombia, Costa Rica, France, Germany, Iran, Italy, Mexico, Portugal, Spain, Turkey, United States, Uruguay, Venezuela) and the two Federations European industrial pasta manufacturers (UNAFPA) and industrial Semouliers. Among the most important activities promoted by the IPO, the organization of the World Pasta Day, a fixed appointment every October 25, since 1997, celebrates the important role played by pasta to nourish the world and its ability to adapt to every culture. Every year a different city is elected as a “world capital” of pasta to welcome producers, representatives of the scientific and gastronomic community, institutions and stakeholders from around the world.
The Kingdom of Pasta will be celebrated worldwide on October 25 in Dubai!
I am a pasta lover and here are my choice for this big event.
Good pasta hunting!

Egg specialty SQUID INK LINGUINE and MACCHERONCINI ny Campofilone

SPAGHETTI A MATASSA Artisanal pasta by Cav. Giuseppe Cocco in Fara S.Martino, Abruzzi

 

World Pasta Day has been celebrated o since 1998 with promotional initiatives and parallel events held throughout the world. 2018 marks its 20th Anniversary!

3 GREAT SPAGHETTI from Rustichella d’Abruzzo, Pianella, Pescara. CHITARRONE, PRIMOGRANO, SPAGHETTI DURUM WEAT BRONZE DRAWN,and TRITICUM farro bio-organic

 

 

 

 

 

 

 

 

The event is organized by the IPO (International Pasta Organization), for which Aidepi has taken care of the Secretariat since its foundation in 2005.

The first  World Pasta Day was held in Naples in 1998. Since then, this event has been held every year, moving to Genoa, Rome, New York, Barcelona,  Mexico City, Istanbul, New York  Rio de Janeiro, Buenos Aires, Moscow,  São Paulo and .Milan EXPO 2015

LE LIMONCINE by Campofilone, with essential lemon oil.

the unbelievable SPAGHETTI RAPIDA by Rustichella d’Abruzzo.It cooks in 90 seconds!

 

 

 

 

 

 

 

 

Organisation and AIDEPI (Italy) in Dubai, with the support of ITA (Italian Trade Agency).
The event aims to maximize promotion of an extraordinary, good, healthy, nutritious, accessible and sustainable food, a pillar of the Mediterranean Diet, recognized as an Intangible Cultural Heritage of Humanity by UNESCO.

CASERECCE bio farro by Vis Vita, S.Martino , Padova

 

RUOTE PAZZE by Benedetto Cavalieri. Maglie, Lecce

 

 

 

 

 

 

 

MISTA CORTA by Gentile, Gragnano, Naples

CANDELE LUNGHE by Pastificio Di Martino , Gragnano, Naples.

SPAGHETTATA EXPRESS. a gift box created by Rustichella d’Abruzzo celebrating the World Pasta Day. It contains durum wheat semolina spaghetti, tomato and basil sauce and the traditional wooden fork.

 

 

 

 

Authoritative experts and opinion leaders will be invited to delve into scientific, economic, technological, cultural and gastronomic aspects linked to pasta in front of an international audience made up of pasta makers and supply chain operators, representatives from the economic sector, academics, institutions and media, to reaffirm the truth about pasta starting from its roots and outlining its path between past, present and future.

 

 

 

 

 

 

Attending or not to the Dubai event, October 25 will be a great excuse to eat more than one pasta dish…wherever you are!for more info
http://2018.worldpastaday.org/

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THE WORLD CELEBRATES HER MAJESTY THE PASTA!

o-woman-eating-spaghetti-facebook-copyOn October 25th your table may boast of one the most popular, loved, delicious and always surprising dish. I am talking about Pasta, the simple dish with basic ingredients, can be transformed into thousand of versions, either traditional or innovative.spaghetti-norma-bellissimook-copyThe occasion?  The annual celebration of the world pasta day .
In Italy pasta is a true religion: a classical Sunday dish that confers the all family.Traditionally in the South lasagna or pasta al forno are slowly prepared on the early morning r even the night before then revamped in the oven or taken room temperature at the beach , to be often eaten in a boat crowded by the family, relatives and friends…

Here my list  of my favorite
PASTAS MADE IN ITALY
(and pretty much available all over the world)dsc00473Let ‘s start with…
BENEDETTO CAVALIERI
  the so called Chevaliers of Pasta..
It is since 1800 that the Cavalieri Family has been committed to the growing of wheat in purposely chosen fields in the heart of Apulia.

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Today Andrea, representing the fourth generation of pasta makers, together with his father he is bringing on the family tradition with great enthusiasm and seriousness.

 

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Here the amazing Paccheri and the iconic Rotelle
where the sauce is literally kidnapped by the wheels.screen-shot-2016-10-23-at-02-02-48screen-shot-2016-10-24-at-10-08-22

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                                                               Let’s jump!
…into the classy, rich&famous populated world of CIPRIANI
In 1931 a long-sought dream became reality. Giuseppe Cipriani opened the doors to Harry’s Bar. In a discreet stone building perched along a canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment.dsc00515I choose the wornderful green spinach Tagliarelle and Tagliardi,
little squares of our pasta.Delicious with ragout or pesto.dsc00531
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The Italians’ imagination with pasta has no limits; hundreds of shapes
to be served with hundreds of different sauces, vegetables, meat or fish.dsc00464 dsc00485Each region offers a wide array of varieties. From Spaghetti to Penne, from Lasagne to Rigatoni, from Farfalle to Tagliatelle, from Linguine to Tortellini…to colored and flavored pastas with squid ink, curcuma and chili and….
You name it!

Check  for example
the  siscarelli by GRAGNANO IN CORSA shaped as blowing whistles. Tradition says that the kids used it to hiss in the years of World War II, in order to alert men arrival of Nazi patrols. Nazi started to seize and banned the use of real whistles. , so kids adopted this pasta that literally make a sound when is blowed, useful and, if necessary… easy to hide by swallowing. dsc00484

Fresh and filled!
FINI the well known Modena based company founded in 1912 produces chilled filled pasta from extruded egg dough, 100% natural ingredients. Also gluten-free traditional recipes, made from fresh Italian raw materials, 100% natural and nutritionally balanced.
Shapes vary as fillings spam from porcini mushrooms to chianina meat to sauted herbs with ricotta cheese, to the traditional mortadella and parmesan
hosted by the irresistable tortellini
On November 14,15 Fini will attend the PLMA CHICAGO 2016 Check its booth F1740dsc00525dsc00523

Who is eating what?
Here a chart of the world preferences.
I knew spaghetti would be globally popular but, what a surprise…
let me congratulate with fusilli…
screen-shot-2016-10-22-at-12-58-09c_2_foto_169869_imageLet’s ‘plin’ i
BON APTIT is the pasta ambassador for the Piedmont
Langhe and Roero regions (province of Cuneo)
Rino and Mauro Tesio, owners of the pasta fresca  factory in Corneliano,
ThIs name comes from the simple gesture that housewifes makes to seal off the parcels, which in Italian is pizzicotto (pinch) called “plin” in Piemontese dialect) by pressing down on the pasta with the thumb, the index finger and the middle finger of the hand. Best served with sage and butter,screen-shot-2016-10-23-at-22-22-17 Rino and Mauro Tesio, owners of the pasta factory Pasta Fresca Bon Aptit in Corneliano, since 1988 have been working hard to satisfy the cravings of pasta lovers, because this dish is a healthy and nourishing food which has made Italy famous all over the world. Ravioli del plin with braised meat are the traditional version of this pasta format, which is very popular in the Langhe region. img_2074-copyEASY

COOKING METHOD, just put thel plin with braised meat in boiling, salted water. Cook for 5 minutes

 

 

 

 

Bread under the snow!
REGINA DEI SIBILLINI
Defines herself as Pasta di Montagna (mountain pasta. In the Sibillini mountain, corn sleeps protected and warmed up by a white snow cape. It will became pasta. My suggestion: Mezze Manichedsc00493Let’s travel to Mantua!
FREDDI 
The flavors of the best meats from beef and pork, combined with the typical sausages valances, are enhanced by the Parmesan cheese. They are excellent in soup or with melted butter, but the typical recipe from Mantua is the sorbir of agnoli: where pasta is served in a hot cup of broth with red winedsc00488

 

 

 

 

 

 

                               Frozen work!
DIVINE CREAZIONI SURGITAL 
created Fossatelli del Rubicone, a frozen  fiiled pasta that takes us to a Sogliano, a little town in the Romagna region is known not only for the historical river Rubicone, that Emperor Julius Caesar crossed sentencing Alea iacta est (“The die is cast”), but also for the traditional formaggio di fossa, a cheese that is buried at the end of August in a special underground pit (fossa) and resurrects in late November.    screen-shot-2016-10-19-at-11-01-55The technique of the infossatura (the burying) is dated back to the 15th century and used to hide food in secret pits to protect them from the raids of the Aragonese troops.

screen-shot-2016-10-23-at-01-44-40Life is a combination of magic and pasta
(Federico Fellini).