DOCSLIB.ORG

7 May to 13 May 2017 Sunday, 7 May MILANO - PARMA Presented by 1 We Meet at Milano Malpensa Airport at 12Pm to Begin Our Gastronomic Adventure of Parma

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
7 May to 13 May 2017 Sunday, 7 May MILANO - PARMA Presented by 1 We Meet at Milano Malpensa Airport at 12Pm to Begin Our Gastronomic Adventure of Parma with Carmel Ruggeri PARMA & Chef Luca Ciano 7 May to 13 May 2017 sunday, 7 may MILANO - PARMA presented by 1 We meet at Milano Malpensa airport at 12pm to begin our gastronomic adventure of Parma. We make our way to our hotel Grand Hotel De Ville and in the afternoon take a walk around Parma. In the evening we dine at one of Parma’s traditional restaurants where we will enjoy Emilia Romagna classics such as pappardelle al ragù Join restaurateur di strolghino (local salami) or tortelli d’erbetta (pasta filled with green vegetables and ricotta) Carmel Ruggeri and and local salumi specialties. Luca Ciano, multi award winning chef and author dinner from the Lombardy region monday, 8 may on a special food tour of 2 PARMA Parma in northern Italy. This morning we head straight to Academia Barilla, an international project devoted to safeguarding, developing and promoting the Parma is famous for its rich regional Italian gastronomic culture as a unique world heritage. Here Chef Luca Ciano will gastronomical tradition present our first hands-on cooking class and take us through a three course menu of Emilia and local produce such Romagna classics including: torta fritta with as Parmigiano Reggiano local salumi misti, filled hand made pasta with erbette, Rosa di Parma (pork tenderloin stuffed cheese and Prosciutto with Parmigiano - Reggiano and prosciutto) plus dessert. We will be well equipped with take di Parma and dishes such home momentos including aprons, chef hats, as stuffed pasta recipes, photos and a certificate at the conclusion of the class. “tortelli d’erbetta” and Lunch will be followed in the prestigious “anolini in brodo”. Academia Barilla Gastronomic Library which houses over 12,000 titles dating back to the 16th century. In the evening we head out for aperitivos and then to Pepen, a local hotspot and one of Parma’s most popular paninerias where we will sample their artichoke pie or amazing pork panini, street food at its best! breakfast, lunch & dinner tuesday, 9 may 3 COLLECCHIO & PARMA Cheese tasting at Montecoppe Azienda. This cheese factory was built on an 18th century property over 240 hectares and owned by Chef Luca’s friends at Smeg. Montecoppe has a strong respect for tradition, handed down from generation to generation by people who have lived endlessly on these lands. Montecoppe’s Parmigiano Reggiano is made using ancient artisan traditions resulting in a cheese of superior quality. Then onto nearby winery, Lamoretti Azienda Vitivinicola located on the hills south of Parma, which produces local Italian wines such as Parma Lambrusco, Passito, Malvasia and many more. We will spend a relaxing afternoon of wine tasting.In the evening we head out for pizza, Northern style. breakfast, lunch & dinner wednesday, 12 may TOUR DETAILS TRAVERSETOLO 4 & LANGHIRANO Dates: A “Prosciutto Bar”, two of my favourite words. Tuesday, 7 – 13 May 2017 This morning our friends at Rosa dell’Angelo 7 days & 6 nights will take us through their prosciutto house which upholds traditional production methods, including raising their pigs outdoors in a natural Style: and protected environment surrounded by Classic relaxed fun and food ravines, mud volcanoes and oak woods. We then visit the Torrechiara Castle built Price per person: between 1448 and 1460, an important example $4,500 AU per person twin share, of 15th century architecture situated on the single supplementary extra $200. beautiful rolling hills outside Parma. Here we enjoy a relaxed lunch with spectacular views. Taxes included. Conditions apply. Dinner at a local restaurant where we will enjoy dishes such as guanciale di maiale al profumo di aceto balsamico (pork infused with balsamic) Included in price: 6 nights in 5 star hotel. breakfast, lunch & dinner Private vehicle with a professional driver. thursday, 11 may 6 x breakfasts per person and 5 FIDENZA & PARMA 10 x main meals (lunch/dinner) A chance for some great shopping at Fidenza per person. Village, a boutique outlet centre. In the afternoon we return to Academia Barilla All activities specified in the for another hands-on cooking class with Chef itinerary, including entry fees and Luca Ciano, followed by dinner featuring our local guides where appropriate. very own creations. Academia Barilla is situated in the Barilla Center located just steps away from downtown Parma, on the grounds of the Personal services of restaurateur former Barilla Pasta Factory, built in 1910. Carmel Ruggeri, the owner of Sicilian Food Tours and Luca Ciano, breakfast & dinner 2 Michelin Stars and multi award friday, 12 may winning chef and author from the MODENA Lombardy region www.lucaciano.com 6 We spend the day exploring the beautiful town of Modena, home to balsamic vinegar, To book please email preserved meats zampone and cotechino and tortellini plus lots more. We enjoy a tasting [email protected] followed by lunch in a local trattoria. Viatour Travel This evening our farewell dinner will be held at Ramsay Rd Haberfield, NSW one of Parma’s finest restaurants. LIC No 2TA000469 breakfast, lunch & dinner saturday, 13 may 7 PARMA TO MILANO Breakfast at hotel. Our Sicilan Food Tour of Parma concludes. Shuttle will depart at 9am for Malpensa Airport *Information provided is considered to be true and correct at the time of printing and may be from our hotel. subject to change breakfast Photos courtesy of ‘Luca’s Seasonal Journey’ New Holland Publishers , Academia Barilla, Scott Stokhaug & Emanuel Ruggeri Brochure by Tinka Marketing & Events.
Load more

Recommended publications
  • Issues and Decision Memo for Final
    A-475-818 A-489-805 Sunset Review - 2018 Public Document AD/CVD Operations VI: DD, SH DATE: November 28, 2018 MEMORANDUM TO: Gary Taverman Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations, performing the non-exclusive functions and duties of the Assistant Secretary for Enforcement and Compliance FROM: James Maeder Associate Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations performing the duties of Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations SUBJECT: Issues and Decision Memorandum for Final Results of the Expedited Fourth Sunset Reviews of the Antidumping Duty Orders on Certain Pasta from Italy and Turkey I. Summary We have analyzed the substantive responses of interested parties in the fourth sunset reviews of the antidumping duty (AD) orders1 covering certain pasta (pasta) from Italy and Turkey. We recommend that you approve the positions described in the “Discussion of the Issues” section of this memorandum. Below is the complete list of the issues in these sunset reviews for which we received substantive responses: 1. Likelihood of continuation or recurrence of dumping; and 2. Magnitude of the margins likely to prevail. II. Background On August 1, 2018, the Department of Commerce (Commerce) published the notice of initiation of the fourth sunset reviews of the Orders, pursuant to section 751(c) of the Tariff Act of 1930, 1 See Notice of Antidumping Duty Order and Amended Final Determination of Sales at Less Than Fair Value: Certain Pasta from Turkey, 61 FR 38545 (July 24, 1996); See Notice of Antidumping Duty Order and Amended Final Determination of Sales at Less Than Fair Value: Certain Pasta from Italy, 61 FR 38547 (July 24, 1996) (collectively, the Orders).
    [Show full text]
  • BARILLA PASTA Thinner and Narrower
    LONG PASTAS CR6240 Linguine 12/16 oz. Linguine, a close relative of fettuccine, is made from long, flat strands of pasta but is ABOUT BARILLA PASTA thinner and narrower. Linguine originated in the Liguria region of Italy where the air is fragrant with salty ocean breezes and the aroma of delicious food cooking. Linguine is known to pair best with traditional pesto and tomato, oil-based or fish based sauces. Barilla is an Italian CR6265 Spaghetti Plus, 2/160 oz. family-owned food Spaghetti is the most popular shape in Italy. The name comes from the Italian word company. Established in spaghi, which means "lengths of cord." Spaghetti originates from the south of Italy and is commonly used w/ tomato 1877, its now an sauces, fresh vegetables, or fish. As everybody’s favorite, Spaghetti pairs well with just about any kind of sauce. Try international group Spaghetti w/ simple tomato sauce, with or without meat or vegetables or try it with fish or oil-based sauces, or carbonara. present in more than 100 countries. A world leader SHORT PASTAS in the markets of pasta CR6230 Farfalle 12/16 oz. and ready to use sauces, Farfalle, dating back to the 1500’s, originated in the Lombardia and Emilia-Romagna part the Barilla group is of Northern Italy. Farfalle are rectangular or oval pieces of pasta that are pinched in the recognized world wide as a middle. Farfalle is great with intense fragrances and flavors. Try it with light sauces with symbol of Italian vegetables or fish, dairy based sauces, simple oil based, or in pasta salads.
    [Show full text]
  • Emilia-Romagna's Food Crowned Italy's Best
    Emilia-Romagna’s Food Crowned Italy’s Best Published on iItaly.org (http://www.iitaly.org) Emilia-Romagna’s Food Crowned Italy’s Best Natasha Lardera (March 07, 2015) “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano-Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar. “Italy’s Greatest Gastronomic Treasure, Emilia Romagna.” [2] This is the title’s of David Rosengarten’s latest article published on Forbes, an extensive piece that goes beyond Parmigiano- Reggiano, Prosciutto di Parma, Mortadella, tortellini and balsamic vinegar. The long reportage starts with a cute cliché, that “If you ask an Italian where the best food is in Italy, you almost always get the same answer. “Eh,” they like to say. “At my mother’s house!”… looking like “how could you be so stupid to not know that?” Yet, apparently if you ask around and push for a regional answer everybody agrees on Emilia-Romagna, “the wondrous north-central region that lies in the fertile Po River Valley.” What Rosengarten proceeds to explain is that for Italians this is not an uncommon answer, Emilia- Romagna is known to be a major player for its rich and savory cuisine but in the US its cuisine is not that popular. Americans, for example, tend to be big aficionados of Tuscan cuisine and the reported even gives a funny example: “Once, in New York, a great restaurateur opened a place called Page 1 of 3 Emilia-Romagna’s Food Crowned Italy’s Best Published on iItaly.org (http://www.iitaly.org) Amarcord, a reference to Fellini, who was one of Emilia-Romagna’s greatest sons.
    [Show full text]
  • The Best Comes in Blue
    BARILLA CAMPAIGN THE BEST COMES IN BLUE Claire Casalaspi, Molly Greenwald, Liza McGraw, Anna Petke, and Hannah Plantz SECTION 1: Pre-Campaign Secondary Research Brand Name/Company Name: Barilla Pasta How long has the product existed: Barilla was founded by Pietro Barilla in 1877. It began as a small bakery on a small, vendor road in Par- ma, Italy. Barilla is known to be associated with the Italy’s finest food. Parma is home to the acclaimed Culatello cut of cured ham and Parmigiano cheese, also known as “parmesan” (Buckley, 2019). Where is your product sold (Limited or mass distribution): • Barilla is an international brand with mass distribution (Marketline, 2019). • Largest markets are Italy and the United States (Marketline, 2019). • Barilla began exporting spaghetti and fettuccine to America in 1996 and within three years the brand had overtaken Mueller’s to become the No. 1 pasta seller in America (Orr, 2002). • Barilla was the first pasta-maker to market their products across large retailers and food-service companies across America such as Wal-Mart and Costco (Orr, 2002). What is the cost of your product: • Barilla single 16 oz box: $1.28 (Walmart, 2019). • As I observed in many grocery stores, it depends on the retailer (McGraw, personal observation, 2019). Main competitors and their costs: • Ronzoni • Single 16 oz box: $1.06 (Walmart, 2019). • 9.4% U.S households buy and used this brand as a first choice (Conley, 2013). • They make $126 million in revenue (Buckley, 2019). • Closest competitor (Orr, 2013). • Store brands • Great Value single 16 oz box: $1.00 (Walmart, 2019).
    [Show full text]
  • Barilla Products (No Gmos) Pasta and Pasta Sauces Best Foods
    * This is not an exhausted list of all company manufactured products or of the ingredients in the products. Please continue the research. *Be aware that CLEAN by dietary law does not necessarily equate to being GOOD FOR YOU. only show brand names and labels from these manufacturers and NOT whether or not clean or unclean. Company Product Unclean Ingredients Addt'l Info *Products sold in parts of the world with Halal markets are free from any animal-based ingredients; therefore, when purchasing items such as Haribo gummy bears, only purchase those that are from Turkey. Please continue to due diligence when it comes to your research. *What's the difference between beef, pork and microbial enzymes? Microbial Enzymes (lipases) are produced by bacteria, fungi and yeast. A vegetarian cheese that is derived from microorganisms is called microbial rennet or enzyme. *When buying cheese, search for rennet or enzymes. Many packaged cheeses and other foods contain Vitamin A Palmitate, which is made from fish gelatin. Whey is a byproduct of the cheese-making process. *In July 2016, Obama signed into law a set of new, national standards for disclosure of information for bioengineered food. The law requires the U.S. Dept. of Agriculture (USDA) to develop standards for mandatory disclosure of GMOs in covered food using one of three formats: text, a symbol, or electronic or digital link, like the SmartLabel QR code. USDA has two years to develop the language and specifics for these options. Barilla Products (No GMOs) Pasta and Pasta Sauces *Our pasta products do not contain pork.
    [Show full text]
  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
    [Show full text]
  • Macaroni Journal
    \ '/ I 1 - .t Till' Macaroni Journal .. t, ···. , .• /1' 'I , '- , !, o, ',. ;." , ,' / .. H. '" ' / 1/ I, ' ,, ' I : I " ~ , ... "i .... ~ \ .' . ' ,' , J I I' /1 ' ,', ' .. .. " "' ... --.. J ~. ••' 'tij ;[.It O/f;'''J 4.. 'i \ " , " \{ ,. ,1 :11 ~ ' r ' ,,1. 1-. ;' ,~ -t .... I t ,\ , 11 : 11 ,1 \ I. ~' "1" , " 1 I \ 1', 1• • 1. :1.1 \ Id " "I. ' '''r .... \.: ','I \ I I , ' ~ ! \\ , Il . :1 ~ 1 111 .. 1. -I ' i 1<. · . ". ' I ·· ;])"I'{'l/m,.1 .• -1. 1:1 \ 1. \< ·1><11 I ( " , ' I I( 1 ,. \ Ill. , !II I I d{, ".1 .. , , ". I'll I', ,:: Itl. · " " I . 1111 , I \ 1, .1 , \ !'. 11 I ~ .1\ ,: 11' .' , I , "I , H,I j 'j, " ". \\" 1.1 11 \ 1 I' ,.L '. P . \I ·th .' I ' I' \ II" .. " II I , .", .11 . , \ \ 1 .11:.', .. .... " . II> \1,' , \ 1 \ ,II I 11.,\.- ", " "I 1>. ,1111 , 1' 1 I ' .·1" , . , .. , \ , " I( , ', it l" I , I ,II! , , II '" " '" I 111. <1 111 •• H.' I. I , I I I "1 " II. 'I ... , I' ( ' 1> 1,1 \\ . ~ \\ . I .. 1 1, .\,1 1 .... ' mll,: I . ... \ ,-n' ", 1,1 ",!{' ''.I .' . Uo: · l .;". • ............... ,_.,.~...:....... ............... ~ ""ot--." . "_"__ ,.",::-_, ,,-..,~~,,~.,,,-. -'.. ____'< ~~ ____- - _ . " The Organization and' .the A dlg.lt of lookl.t No: 26 publilhod by E. I. du Pont d. N.moun & Compony RGANIZATION Is a fundamental O impulse of nature. AntJ march as annles; fish weave through ocean cur­ . rents in millions of schoolsj bees not only live and move In swarms but malntaln ..a highly btructured group ex­ Istence. Man has applied human Jntelll­ ience to the exercise of thl. impulae In order to create infinitely more UH­ Cui grouplngc of effort.
    [Show full text]
  • Certain Pasta from Italy and Turkey
    Certain Pasta From Italy and Turkey Investigation Nos. 701-TA-365-366 and 731-TA-734-735 (Second Review) Publication 3947 September 2007 Washington, DC 20436 U.S. International Trade Commission COMMISSIONERS Daniel R. Pearson, Chairman Shara L. Aranoff, Vice Chairman Deanna Tanner Okun Charlotte R. Lane Irving A. Williamson Dean A. Pinkert Robert A. Rogowsky Director of Operations Staff assigned Michael Szustakowski, Investigator Christopher Cassise, Investigator Mark Simone, Industry Analyst Steven Trost, Economist David Boyland, Accountant Patrick Gallagher, Attorney Lita David-Harris, Statistician Diane Mazur, Supervisor Investigator Address all communications to Secretary to the Commission United States International Trade Commission Washington, DC 20436 U.S. International Trade Commission Washington, DC 20436 www.usitc.gov Certain Pasta From Italy and Turkey Investigation Nos. 701-TA-365-366 and 731-TA-734-735 (Second Review) Publication 3947 September 2007 CONTENTS Page Determinations ................................................................. 1 Views of the Commission ......................................................... 3 Part I: Introduction and overview ................................................. I-1 Background .................................................................. I-1 Statutory criteria and organization of the report...................................... I-1 Summary data................................................................ I-3 The original investigations and first five-year reviews................................
    [Show full text]
  • Mayers Fine Food Catalogue Issue 02 View Here
    CONNECTING PEOPLE OF TASTE PRODUCT CATALOGUE | ISSUE 02 COMPANY SNAPSHOT A HUMBLE BEGINNING 17,000 Today, with the same initiative and passion Mayers Fine Food was established by PALLETS IN DRY STORAGE that has always been at the core of Mayers Fred Mayer in 1957, working out of a Fine Food, our aim is to continually supply our Darling Point flat, initially importing customers with the right quality product at Norwegian jumpers and ski wear. the right price and deliver it on time. Heavy import restrictions at the time 6000 Our partnerships with premium International PALLETS IN CHILLED STORAGE limited food imports to just Swiss brands ensures we can supply Australian wafers and Danish and Swiss cheeses. customers with the very best products available from around the world. In turn, When these import restrictions were our staff work diligently to ensure our lifted, the company was able to global brands are effectively promoted and increase the range of imported food 5500 PALLETS IN FROZEN STORAGE represented in the Australian market. products, satisfying the growing demand in Australia for European If you have any enquires or want to place an food delicacies and specialty order, please contact us via the details below. products. Our website mayers.com.au also lists our full 3000 range of products along with new product PALLETS IN TEMP. CONTROL information, recipes, upcoming promotions COMPANY FOUNDER FRED MAYER ON SURF PATROL AT NORTH BONDI, 1952 and events. SYDNEY WAREHOUSE OUR LOCATIONS AND CONTACT DETAILS TODAY COMBINED STOCK SYDNEY (HEAD OFFICE) DELIVERIES TO NSW, ACT, QLD Mayers Fine Food in conjunction with Y D N E Y the Arla Foods joint venture offers the S Unit B1/2–8 McPherson Street most extensive range of food delicacies Banksmeadow, NSW 2019 Australia and specialty products from all around [email protected] the world.
    [Show full text]
  • Consumer Market Italy M&A Trends | 2018
    Consumer Market Italy | M&A Trends | 2018 www.pwc.com/it Index Methodology & Glossary 4 Executive Summary 5 At a glance 6 Overview on Consumer multiples 9 Food 11 Beverages 16 Personal Care & Cosmetics 18 Fashion & Luxury 20 Furniture & Design 24 Specialty Retail 27 Leisure 30 Deals by geography 32 Value Creation in Deals 35 Data Analytics in Deals 37 Our 2018 Consumer credentials 38 Italian Consumer Deals Team 39 Contacts 40 Methodology Reported deals have been sourced from . Deals have been selected based on the date of announcement. Revenues and EBITDA have been sourced from the latest financial statements available on public databases (AIDA, Orbis, Cerved) and refer to the individual accounts (unconsolidated) of the target entity, except where otherwise stated. Revenues and EBITDA are available for 83% and 77% of the reported deals respectively. Deal value is not indicated since in most cases the data are not publicly available. Glossary Domestic deals are those with both Italian acquirer and target. Inbound deals involve a foreign acquirer and an Italian target. Outbound deals involve an Italian acquirer and a foreign target. Financial investors include Private Equity, SPAC (listed Special Purpose Acquisition Company), family offices, financial holdings and acquisitions made by Private Equity portfolio companies. Strategic investors include corporates, private investors and buy-backs. North-West includes Valle d’Aosta, Liguria, Lombardy, Piedmont. North-East includes Friuli-Venezia-Giulia, Trentino-Alto Adige, Veneto. Centre includes Emilia-Romagna, Lazio, Marche, Tuscany, Umbria. South & Islands include Abruzzo, Molise, Basilicata, Calabria, Campania, Apulia, Sardinia, Sicily. 4 Retail and Consumer M&A Trends | 2018 Executive Summary by Emanuela Pettenò Despite the fear of a slowdown in M&A activity, more than 200 deals (including 5 IPOs) have been announced in the Consumer segment in 2018 (vs.
    [Show full text]
  • We're Glad You've Looked Into What Barilla Has to Offer
    We’re glad you’ve looked into what Barilla has to offer. ® Purchase two cases of Barilla pasta* between January 1, 2014 and December 31, 2014 and receive a rebate for the full purchase price of the second case. Maximum rebate is $30 per facility. *See list of participating products and Program Rules & Guidelines on reverse Superior Pasta Starts with Superior Wheat Barilla® semolina pasta is the high performing, authentic Italian culinary foundation you can consistently depend on to provide the perfect pasta meal experience. • Made from the highest quality ingredients including a signature variety of durum wheat, known to cook perfectly • Holds shape and texture better for more consistency and less waste • Resists sticking, clumping and breaking • Available in bulk in over 20 cuts for ongoing menu variety Dial Up on Protein and Nutritional Balance with Healthy, Delicious Barilla® PLUS® Barilla® PLUS® lets you deliver the pasta dishes that health-conscious consumers crave, with the only great-tasting pasta that’s made with a good source of protein. • Provides 40% more protein than regular pasta from ingredients including chickpeas, lentils, and egg whites – with less fat than most other protein sources • Contains 4 grams of dietary fiber and 200 mg of ALA Omega-3 in each 2 oz. uncooked serving • Can extend budgets as a lower-cost protein option • Available in bulk in 4 cuts Discover How Delicious Whole Grain Can Be Barilla® Whole Grain Enriched pasta makes it easy to add healthy whole grain options to your menu with great taste, plate appeal and performance. • Made with 51% whole wheat and a blend of our signature semolina and oat bran • Provides 6 grams of dietary fiber per serving, an “excellent source” • Certified by the Whole Grain Council as a whole grain food • Available in bulk in 4 cuts Choose from these SKUs and receive a full case rebate when you purchase two cases.
    [Show full text]
  • Pasta & Sauce Pairing Suggestions
    Pasta & Sauce Pairing Suggestions When pairing a cut of pasta to a type of sauce, the chef is always in charge! There are no rights or wrongs as long as your diners enjoy the dish. However, for those looking for a suggestion or two, the following tips may be helpful. FLAT LONG SHAPES – (Fettuccine, Fettuccine Rigate, Linguine, Linguine Fini) Fettuccine and Fettuccine Rigate are thicker, flat, long shapes, which can withstand extremely robust sauces: • Dairy-based, oil-based or tomato-based sauces • Sauces combined with meat, vegetables, seafood or cheese Linguine and Linguine Fini pair best with traditional pesto. However, other ideal matches include: • Tomato sauces • Oil-based sauces • Fish-based sauces Linguine with Romano Cheese and Black Pepper Fettuccine Fettuccine Linguine Linguine ROUND LONG SHAPES – Rigate Fini (Angel Hair/Capellini, Thin Spaghetti, Spaghetti, Thick Spaghetti, Spaghetti Rigati) Light and dainty, Angel Hair pasta works best with: • Simple, light tomato sauces • Light dairy sauces • Broths, consommés and soups Slightly thicker than Angel Hair, Thin Spaghetti is often used with seafood-based sauces from left to right: Angel Hair/Capellini, Thin Spaghetti, (like tuna) or oil-based sauces, such as: Spaghetti, Thick Spaghetti, Spaghetti Rigati • Light structured sauces that balance the delicacy of this long, thin shape Long and thin, yet not too fine,Spaghetti is one of the more versatile shapes of pasta and pairs well with just about any kind of sauce, including: • Oil-based sauces • Simple tomato sauce with or without meat or vegetables • Fish-based sauces • Carbonara Thicker in diameter than regular Spaghetti, Thick Spaghetti gives a fuller taste to sauces, the following of which are recommended: • Fish-based sauces • Extra-virgin olive oil with fresh aromatic herbs and garlic • Carbonara Rigati, in Italian, means “ridged” and Spaghetti Rigati, because of its extra grooves, tends to hold more sauce than its smooth-shaped counterparts.
    [Show full text]