Fresh makes the difference: James Beard Pasta Sponsor Pastificio Novella from Liguria
Kathy Martinez discovers a delicious new horizons in the meaning of “fresh” in Italian cuisine with pastamaker and James Beard event sponsor Pastificio Novella.
The thing that has amazed me most while preparing for New York in Florence has been the freshness of all of the ingredients. Even from the most simple of meals like a panini or a pizza, the freshness of the ingredients is what makes the difference. I’ve learned this by visiting the food markets early in the wee hours of the morning to get the farm-fresh fruits and vegetables, newly butchered meats, and freshly produced pastas to make a delicious multi-course meal.
As every year during Apicius’ TuttoToscana events in New York, fresh ingredients play a crucial role in 2011’s Riviera edition. A star item is fresh pasta provided by our James Beard pasta sponsor, Pastificio Novella hailing from Sori, a town in the Ligurian province of Genova. This company has been around since 1903 and has made a name or itself by producing fresh dry pastas and sauces. The shop started in the thriving dry pasta operation era when trofie were handmade by housewives in Sori and other nearby villages. Flour was delivered door to door and the completed trofie were picked up the next day. Due to the great output, the company was able to provide products to other vendors. Now you may be thinking: “What is fresh dry pasta?” Pastifico Novella produces pastas every day that are free of additives, dries the pasta, packages and sells it to vendors. The packaged product must be used within 9 days to be considered fresh.
Pastificio Novella graces the tables at both James Beard events. At lunch, for example, a primo will feature pansoti dressed with nettle, starflower, walnut sauce and artichoke coulis. Chestnut trofie will excite the palate dressed with pesto from Pra’, the Ligurian town whose basil is the most prized variety in all of Italy.
When speaking with Executive chef Andrea Trapani about why Pastifico Novella was chosen as a sponsor, he shares that “they are the best artisanal pastamakers in the Italian Riviera, with a company representative I was able to design the filling of the pansoti served at the lunch.” Chef Andrea also comments on how “the pasta produced by this company is water-based as opposed to the common fresh pastas of Italy which tend to be egg-based.”
The Apicius/TuttoToscan team would like to thank Pastifico Novella for their participation and sponsorship of the James Beard Foundation lunch and dinner.
To find out more about Pastifico Novella, please visit the website.
About the blogger: Kathy Martinez is studying Business and Hospitality Management at Robert Morris University in Chicago.
Photo credit: Tyler Bagwell