Identità di Pasta

Identità di Pasta 95
07-03-2024

As usual, on the eve of the congress, the newsletter related to Identità di pasta is back. Enjoy reading it al dente. Paolo Marchi [...]

Identità di Pasta 94
25-10-2023

Twenty-five years to celebrate the 25th of October, today. It’s the World Pasta Day in the four corners of the planet, it is a day to be lived by being open, sharing one's thoughts without thinking they are the best. Even when they are. The [...]

Identità di Pasta 93
03-03-2023

This newsletter summarises the content of the latest edition of Identità di pasta at the end of January at Identità Milano. Lots of excellent ideas, proposals, thoughts and a common thread relaunched here by Riccardo Felicetti in his co [...]

Identità di Pasta 92
24-01-2023

The lessons at Identità di pasta are never enough. We’ve already celebrated one hundred lessons, up to now, to which we will soon add seven more. The topic is never overcooked. It’s always al dente. Paolo Marchi [...]

Identità di Pasta 91
04-11-2022

There are delicacies that do not come out of their shells, like pizzoccheri from Valtellina, but also Spaghetti all'assassina, an absolute masterpiece, a flagship of Bari. They are not a first course made with leftover ingredients, but pasta cook [...]

Identità di Pasta 90
31-12-2021

In the first piece to follow, Riccardo Felicetti talks of the happy relationship between cooks and pasta producers at a time, like Christmas, that celebrates fresh and filled pasta. But also of the long work that still needs to be done beca [...]

Identità di Pasta 89
07-12-2021

There are many Italian entities in the UNESCO list of immaterial world heritage, and many more are to come: above all, Italian Cuisine in its deepest forms, starting with the one you cook at home, the foundations for osterias and trattorias, restaura [...]

Identità di Pasta 87
30-11-2021

The Time of Responsibility, this is the title that Riccardo Felicetti gave to his opening post in this newsletter fully focused on pasta. It's a strong title, the kind that sticks with you, especially in Italy, a country where blaming o [...]

Identità di Pasta 86
01-06-2021

Luca Cesari, born in Bologna in 1971, curates a blog called ricettestoriche.it and writes about the history of gastronomy for Gambero Rosso. In December last year Il Saggiatore published Storia della pasta in dieci piatti, Dai tortelli [...]

Identità di Pasta 85
02-04-2021

This issue of Identità di Pasta is dedicated to her majesty pasta Carbonara. On Tuesday 6th April we'll celebrate the fifth Carbonara Day, no excuses. As Alessandro Pipero often says, «you can't always ge [...]

Identità di Pasta 84
08-01-2021

I was talking with a screenwriter of commonplaces and we ended up talking of Cortina d’Ampezzo and the Winter Olympics in 2026. It's little under five years to go – but only a couple of months till the 2021 Alpine Ski World Championsh [...]

Identità di Pasta 83
09-12-2020

We didn't do it on purpose to have Identità di Pasta, part of Identità on the road, one month ago, on the same day as the World Pasta Day, which, as per tradition, happens on the 25th of Octob [...]

Identità di Pasta 82
09-10-2020

A series of commitments last week, in Apulia and Salento, lead up to a lunch on Sunday 4th October at Cosimo Russo's restaurant, named after him, in the historic centre of Leverano, in the province of Lecce, tel. +39.375.5351682. O [...]

Identità di Pasta 81
18-08-2020

Many are mourning the loss, at 71, of Giovanni Assante, a magnificent producer of pasta in Gragnano, owner of pastificio Gerardo di Nola. Giovanni had an extraordinary generosity, he was always ready to toss the pasta in the pan, to [...]

Identità di Pasta 80
30-04-2020

Before choosing the recipes for this newsletter, we wondered if, given restaurants are closed and we’re all in quarantine, perhaps we should have a different approach. Perhaps publish recipes more suitable to be made at home, more accessible to [...]

Identità di Pasta 79
03-01-2020

Julius Caesar, in a secluded village on the Alps, was the first to say these words: it’s best to be first in a corner of Gallia, than second in Rome. These words came to my mind while reading the news from Riccardo Felicetti below, ti [...]