Pasta, a story where passion and flour go hand in hand downtown. As a good lover of the Italian culinary tradition that I am, I could not deprive you of this short chapter focused on one of the fundamental preparations, almost vital for my place of origin. It is known that pasta is now loved by the whole world: young and old alike, this pearl of Italian culture brings a smile to the face of smile to anyone looking for a little comfort. A menu which is considered worthy of being tasted can only include a first course of pasta. With its versatility, it is a world waiting to be discovered and explored: it can be seasoned with anything, so give vent to creamy sauces, as for the famous carbonara, or meat accompaniments, nothing better than a pasta with ragout, as well as fish or vegetables.
It represents the essence of the Italian culture, a precious jewel that shines in the night like an earring on an Ethiopian’s cheek (Shakespeare, â€œRomeo and Julietâ€). I believe that if a foreigner ever had the opportunity to visit Italy and venture into an ancient local kitchen, sitting around a wooden table, surrounded by copper bowls and pots, would be struck by such beauty and harmony. Exactly the same feeling I had every time every time my grandmother pronounced the fateful phrase “I’m throwing the pasta”: three words that open the doors of happiness.