La Triplozero: license to knead… globally

Far Pasta Dallagiovanna line and Master Mendolia demonstrate that local and global do not exclude eachother but open themselves for new taste explorations.

The new millennium has opened with the desire to eliminate borders: geographical, human, social. The debate is open and sides have been taken, those for globalization or those for protecting individual territorial characteristics.

The great return of Pasta Trend, CIBUS and Siab, where they surprised and enchanted palates with a series of tastings in the theme “License to knead in the Italian Regions”, Molino Dallagiovanna and Maestro Pasta Chef Raimondo Mendolia, “extreme chef” of pastas and sauces, demonstrating that it is possible to go beyond ideological divides, at least when talking about pasta.

The Emilia Romagna flag of tortelli, tagliatelle, cappelletti waved in its homeland and in Verona, together with the finest territorial products from every region of Italy, in a program including all the regions of the Boot.

The great star of the tastings and the flag bearer of the Far Pasta Dallagiovanna line, La Triplozero, the result of a special mixture of high quality ground grains united with even wetting of the kernels, thanks to the ancient art of washing the wheat, an art which Molino Dallagiovanna considers fundamental for high quality milling, while many others have abandoned this phase for economic reasons. Bright white flour (ash count below 0.30), consequentially exalting the yellow color of the egg pasta, maintaining optimal moisture during processing, rendering it ideal for the production of fresh pasta, also stuffed. In fact, the pasta will be soft, elastic and smooth; it will not dry out, and will ensure perfect seams as well as rapid cooking times.

The results are wild berry cappelletti stuffed with speck and formaggio ubriaco in celebration of Trentino, and fagottini al cannonau stuffed with lamb, myrtle and fiore sardo, and frascati ravioli stuffed with guanciale and pecorino romano. The layers of pasta stuffed with truffles are a great surprise, and a salute to the Marche region.

Success in the public and press has demonstrated that the excellent foods in various regions have not lost their special characteristics once thrown into the melting pot, but instead they have reinforced their cultural identities, ready to be united with other cultures to create new flavor harmonies, adapting to local preferences and products of consumers.

This, for us, is the meaning of globalization.