World Pasta Day is celebrated annually in October.
This year, Moscow will join the celebration for the first time: from October 26 to November 9, Italian pasta weeks will be held in the restaurants of the capital.
The main organizers of the event, the ICEE Agency, are the Embassy of Italy, the Department for the Development of Trade Exchange in partnership with the Association of Italian Confectionery and Pasta Producers (AIDEPI).
The chefs of thirteen famous Moscow restaurants will prepare their own pasta dishes from well-known brands and rare ones imported in small batches from different regions of Italy: Agnesi, Barilla, Divella, Felicetti, Garofalo, La Molisana, Pasta Berruto, Pasta Zara, Pastificio di Martino, Rustichella d’Abbruzzo.
Every visitor who ordered a dish from a special menu will have a pleasant surprise — a package of real Italian pasta and a brochure with recipes that will be useful to those who like to cook pasta at home.
If you love real Italian pasta — be sure to try the special menu dishes in one of Moscow restaurants!
- Bontempi (chef Valentino Bontempi)
- Bosco Café (Chef David Corso)
- ’Altro Bosco (Chef David Corso)
- La Bottega Siciliana (chef Claudio Pirovano)
- La scala (Chef Salvatore Todisco)
- La Scarpetta Trattoria (chef Marco Yaketta)
- Osteria da Salvatore (Chef Salvatore Burgo)
- Osteria della Piazza Bianca (Chef Mirko Kaldino)
- Semifreddo — Mulinazzo (chef Luca Verdolini)
- Pinzeria by Bontempi (chef Valentino Bontempi)
- Quadrum (chef Elias Kaskili)
- Italian (chef Salvatore Burgo)
- Cheese (chef Mirko Zago)
Once again about pasta …
Millions of people love pasta for its ease of preparation and variety of shapes.
Italians generally call pasta practically all flour products: spaghetti, ravioli, cannelloni tubules, ideal for stuffing, lasagne sheets.
Some types of pasta appeared in the Middle Ages. And the history of pasta has a few thousand years. During this time, it was invented so many ways to prepare pasta that it is impossible to count the exact number of recipes with it.
Some almost unchanged to this day, and today, trying some dish in a restaurant, it is possible to assume that it is cooked according to the recipe of the times of Cicero.
Now in Italy about 300 types and sizes of pasta are used, which are divided into dry and fresh, hollow and stuffed, long and short, smooth and grooved.
Italians divide the paste according to the shape, type of dough, surface texture and even the filling.
We often prepare two or three familiar dishes, but pay attention to the large selection of pasta in supermarkets and try something new yet.
Prepare Italian ravioli dumplings, lasagna or just add the pasta in warm salads.
Pasta easily adapts to local traditions and any national cuisine.
She firmly entered into our lives. We love pasta no less than the Italians, although in our own way we call it pasta. We continue to cook pasta in a fleet, casseroles and soups with pasta.
We appreciate the versatility in pasta — you can cook it every day and include it in the menu of a festive feast.
Taking care of the slim figure, many remove the paste from their diet or try to cook it less often. And in vain. Italian pasta is a rich source of complex carbohydrates, giving a person energy and a feeling of long saturation.
It contains a large amount of folic acid — a vitamin of the reproductive age necessary for women.
And the basis of the famous Mediterranean diet — dishes of plant origin — fruits, vegetables, peeled whole grains and pasta.
Pasta made from durum wheat does not harm our health and figure at all, but rather helps.
The peoples’ love for pasta has been tested for millennia, so at the end of the 90s, at the World Pasta Congress in Rome, it was decided to devote a special day to the Italian national dish.
Thus, the Pasta Day appeared, which eventually began to be celebrated in many countries of the world, and this year the holiday reached Moscow.