Pasta: from Palladio to Strampelli
Grains, bread, pasta, cakes and biscuits
the author's journeys
From poor man’s food to global dietary phenomenon without ever losing its identity. And new shapes with rediscovered ancient grains are the novelties.
Macaroni, that's what Italian emigrants were called the world over. As if they were synonymous with the peasant food they filled their bellies with. Peasants once made pasta fresh at home. Dried pasta was just for Sundays when even housewives deserved a little rest. But then pasta went global and its Italian identity penetrated even deeper into that blend of belonging, creativity and culture which is behind any unique product. The sector then developed in two different directions. Firstly, in an architectural design trend applied to new shapes. There are now more than 300 of these and some are style icons. Secondly, in a rediscovery of ancient grains in which Palladio's architectural genius united with the scientific skill of Nazzareno Trampelli, one of the greatest geneticists of the early twentieth century, and his grain selection and wheat improvement experiments. This research was the basis for the relaunch of Italian cereals farming which culminated in the planting of low yield but extremely high added value crops such as Senatore Cappelli, Solina, Grano Arso and barley. It was a process which impacted on both dried pasta and egg and filled pasta producers. And then there is the care and attention paid to how it is made which is frequently artisan in style. Art, science and technology - these are the ingredients of genuine Italian pasta. Just remember that it is Oscar winning directors who have been behind the advertising campaigns which have taken macaroni all over the world.
I casi aziendali che hanno ispirato i viaggi d’autore
Antica Dolceria Bonajuto di Ruta Franco s.a.s.
SA.PI.SE. COOP. AGR.