The pasta of the future in fine dining? Glocal recipes that respect traditional Italian regional dishes, fast and alternative cooking methods (steam, sous-vide…), creativity, new influences and consistenciesand extensive knowledge of the raw materials. (more…)
This year the Barilla Pasta World Championship has doubled its efforts to include two competitions. The first one was dedicated to “Young Talent Chefs” of the international culinary scenario; the second one to “Great Chefs” already established around the world. (more…)
Swiss restaurant chef Luca Torricelli is the winner of the 2014 Pasta World Championship held at the cooking school Academia Barilla in Parma (Italy). Torricelli’s Mojito spaghetti with red Sicilian prawns nabbed the prize from 25 other chefs from around the world who competed in the preparation of Italy’s emblematic dish.