Pastificio Garofalo, an emblem of authenticity and pasta-making mastery since 1789 with Pasta di Gragnano PGI, in collaboration with the Niko Romito Academy, a school of advanced training and professional specialization, presents “Pasta Meets You”, an unprecedented “journey” that speaks of values, quality and authentic taste and aims to spread the culture, art and cooking techniques of pasta throughout the world. The new “Pasta Meets You” project is the result of a collaboration between two extraordinary excellences in the international culinary scene.
On one side, Pastificio Garofalo, which, with its centuries-old history, stands out for its commitment to spreading and disseminating the culture of dry pasta, reaching a leadership position in the premium pasta segment, both nationally and internationally, and a consolidated presence in over 80 countries worldwide. On the other, the Niko Romito Academy, an institution renowned for its dedication to culinary excellence and professional education in the restaurant industry.
Around the world, “Pasta Meets You” through events, masterclasses and show cooking, offers the opportunity to chefs, future culinary talents, gastronomy students, food bloggers and influencers to immerse themselves in the art of dry pasta and discover the traditional cooking techniques that have made it an icon of Italian cuisine. The mission of “Pasta Meets You” is very clear: to share passion, experience and knowledge with the world, promoting, as a true ambassador, the culture of authentic and high-quality pasta. The project sees the first appointment in Madrid, on June 18 and 19 with Chef Davide Mazza, teacher of the Niko Romito Academy who together with Chef Gianni Pinto will hold two days of Training.
The first day includes a “Hands on” lesson, designed for an audience of approximately 8/10 participants, lasting 8 hours. For each participant, an ad hoc station will be set up and supported by the Academy's Tutor Chefs they will have the opportunity to put into practice the techniques previously illustrated, such as: classic, hot, cold and risotto mantecatura. The second day is a “Frontal” lesson, an audience that can vary from 15 to 30 people, lasting approximately 3 hours. After an initial theoretical part, the guests will watch the preparations and taste the dishes prepared with the different cooking methods. Two days dedicated to training, to disseminate the culture of Dry Pasta, combining technique and tradition.
Dry durum wheat pasta is the basis of Italian cuisine – underlines PastificioGarofalo – and, for a company like the historic pasta factory in Gragnano, we believe it is essential to explain the characteristics of this product, its flexibility in the kitchen and even more so in catering. It is important to explain what al dente pasta means and in the same way it is important to explain how it is possible to go beyond the sphere of Italian cuisine and show how pasta can be a valid ingredient for different uses, always respecting specific techniques. In this sense, the partnership with the Academy allows us to raise
significantly the level of training”.
