Italy has the best spaghetti
The best pasta makers in the world
Naples made the pasta famous. She made them the epitome of the Italian way of life, the eternal 'first course', the primo piatto. A line by journalist Giuseppe Marotta shows how deeply rooted the Neapolitans' love for their pasta is. In his book 'l'Oro di Napoli' he writes: “Anyone who enters paradise through a door was not born in Naples. We hold our entry into the palace of palaces by carefully pushing aside a thin curtain made of spaghetti ".
There is an endless variety of types of pasta in Italy. Cautious estimates speak of 300 different shapes. you will be
roughly divided into pasta corta (short) such as penne, fusilli or orecchiette and pasta lunga (long) such as spaghetti, bavette or vermicelli. In addition, the Italians differentiate two types of manufacture. The pasta fresca (fresh) is often found in the north of the country. This group includes gnocchi, tortellini and ravioli. The fresh pasta will keep in the refrigerator for a few days at most. It goes well with rich sauces made from cream, butter or cheese. <
The pasta secca (dried), on the other hand, has its origin in southern Italy. This department includes spaghetti, macaroni or rigatoni. They can be kept airtight for up to six months. If possible, you should combine dried pasta with sauces made from tomatoes, meat or seafood. The Germans who 7.4 kilograms per person per year Eat pasta, by the way, prefer the dried version. 62 percent of our fellow citizens prefer spaghetti, followed by fusilli and papardelle.
The large Italian corporations play an important role on the world pasta market. Corporations like Barilla or De Cecco produce more than 3.2 million tons of pasta every year. Over 50 percent of this is exported. They make solid pasta. There is nothing to complain about! But who Pasta at a high culinary level to enjoy, has to buy the noodles that are used in haute cuisine. And only a few handicraft businesses produce them in Italy. Here are the best - selected by the authors of the GOURMET BIBLE (published by Mosaik-Verlag).
At Carlo and Carla Latini, pasta is not just made of flour and water. With Latini there is also genius and passion. The pasta manufacturers from Osimo in the Marche offer essentially three types of pasta: Senatore Capelli, Taganrog and Farro. The basis of the individual qualities are durum wheat varieties that have a high protein content. The protein value influences the adhesiveness of the ground grain. The higher this value, the better the quality of the pasta. New varieties are constantly being planted and tested in the Latinis' grain fields - in search of the best pasta in the world.
2. Artigiano Fabbri
In Strada, in the heart of Chianti, Giovanni Fabbri makes his famous pasta. The Fabbri family has been in this business since the 19th century. The Tuscan pasta specialist uses pasta machines with nozzles made of bronze or copper. This gives the pasta a porous surface that emphasizes the taste and soaks up the sugo better. The 'Pastificio Artigiano Fabbri' currently offers two product lines: 'Giovanni Fabbri' and 'Segnaprezzo'.
'Harry's Bar' on Calle Vallaresso in Venice is a legend among bars in the world. Orson Welles and Truman Capote drank their whiskey here. And Hemingway immortalized the bar in Across the River and Into the Woods. This is where the Bellini was born, the carpaccio was invented and the Cipriani pasta was invented. Arrigo Cipriani's pasta has fans around the world. It is made with egg and Apulian durum wheat.
Mario, Laura, Luca, Lucia, Valeria, Lorenzo and Dino. This is the name of the employees at the Martelli pasta factory in Lari near Pisa. The same blood flows in her veins. They are all native Martellis. The small family business in Tuscany produces around 330 tons of pasta annually. This is how much industrial companies can achieve in a few hours. On the other hand, the noodles of the Martellis taste much better. Some pasta lovers even claim that they are the best in Italy. The spaghetti, spaghettini, maccheroni and penne lisce are dried in the attic. The warm wind of the Maremma caresses you dry.
5. Rustichella d'Abruzzo
The water makes the difference. The mineral-rich spring water from Maiella in Abruzzo makes the pasta from the small company 'Rustichella d'Abruzzo' something special. In addition to the classic pasta made from durum wheat and water, Rustichella is famous for its pasta all'uovo. Company owner Gianluigi Peduzzi uses six eggs instead of the usual four in one kilogram of pasta. The delicious end product is called Chestnut Tagliatelle, Saffron Fettuccine or Lasagne all'uovo.
6. Pastificio Zaccagni
In industrial pasta production, every minute costs money! That is why the pasta is dried in a fast process: in less than three hours at temperatures of 100 degrees. That makes the pasta too hard and destroys any flavor. Gianfranco Zaccagni from Gissi in Abruzzo, on the other hand, takes his time. His noodles dry in the warm air of a wood fire for up to 60 hours. Years ago he sold his pastificio to local competition Nonna Luisa. Today the two pasta manufacturers operate under the label 'Due Pastori'.
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