Bolognainforma - License to knead at CIBUS, with La Triplozero

Appointment at CIBUS – Parma, from May 10 to 13, Pavilion 3 Stand W016. License to knead at CIBUS, with La Triplozero.

In Parma, globalization hits the scene again with Dallagiovanna, and the new millennium opens with the desire to eliminate borders: geographical, human, social and political. 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, where they surprised and enchanted palates with a series of tastings in the theme “License to knead in the Italian Regions” at Cibus di Parma, 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 will wave together with the finest territorial products from every region of Italy, in a program including all parts of the Boot, from the North to the Center, and from the South to the Islands.

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, with its forests and dairies, and fagottini al cannonau stuffed with lamb, myrtle and fiore sardo, and frascati ravioli stuffed with guanciale and pecorino romano. Traditional first courses were also not lacking, such as pesto pansoti in layers stuffed with baby green beans, potatoes and ricotta cheese – especially dear to Chef Mendolia, originally from Liguria – nor were unique combinations lacking, such as the surprising tortelloni stuffed with truffle risotto, a salute to the Marche region.

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.

Molino Dallagiovanna will be participating in SIAB of Verona, from May 22 to 26, at the Meeting Point of the Art of Flour, a space set up by CAST Alimenti, with the best Italian Maestros of bread, pastry, pizza and pasta making.

(source BolognaInforma)