Pastificio Fabianelli, with its brands Pasta Toscana and Pasta Maltagliati, reconfirms its international calling and will be at Anuga, the exhibition of Food and Beverage industry that is held in Cologne from October 5th to October 9th 2013.
Pasta Maltagliati will take part at the 59th edition of the Summer Fancy Food Show that will be held from June 30th to July 2nd 2013 at the Jacob K. Javits Convention Center in New York.
It is of common knowledge that pasta and wine are elements that should never miss on Italian tables. What is not so easy to know is how to combine them perfectly to enhance their quality and impress your guests. There are no real and precise rules but there are general recommendations to follow that, together with your personal taste, can help orientate your palate towards a perfect match.
Today, experts and nutritionists around the world include pasta in the context of a healthy and balanced diet. Pasta Maltagliati is the perfect basis for wholesome meals that are nutritious and satisfying to the palate and contribute to good mood.
For some years new techniques were introduced: the “passive cooking” by Elio Sironi, the “rehydration” by Peter Brunel or the “pasta risottata” by Moreno Cedroni. The cuisine is known for its experimentation, but for Maltagliati, which made the pasta a reason to live for over 150 years, the best system is the traditional one. Some will say trivial. Absolutely no is the answer from the famous pasta factory, ready to reveal the secrets for a perfect cooking.
2 h 45 min.
500 gr. of Mussels, 500 gr. of clams, 5 cuttlefishes , 1 bag of cockles, 12 shrimp tails, tomatoes, shallots, white wine, pepper, salt