24-01-2015
The menu for the “A tutta pasta” dinner on Thursday January 22nd, in Paris: the main role in the kitchen was taken by Luciano Monosilio, chef at Pipero al Rex in Rome, pastry chef Giovanni Fausto Bertolini of Casa del dolce, Fabrizio Ferrara of Caffè dei Cioppi and Julian Mercier of Molitor, on top of Toni Martone, Paolo Bertolone and Luca Giannarelli of restaurant Quindici, hosting the event
A sold-out restaurant, not a single spare chair. A menu entirely dedicated to pasta. Paris enthusiastically welcomed the event organised at Quindici, a restaurant inside Beaugrenelle (a shopping centre in the 15th arrondissement), characterised by large windows beautifully overlooking the Seine. In the leaflet produced by Quindici, presenting the event, some people who were crucial for its creation were thanked: first of all Filippo Giarolo, for his mad ideas. The Italian food dealer is a point of reference in Paris’ restaurant scene, as he’s capable of supplying selected products of the highest quality. Then there’s Paolo Marchi of Identità Golose, who enthusiastically said yes, joining this gourmet project. And also Riccardo Felicetti, who offered his pasta for the good – literally – turnout of the event.
Spelt ditalini, cauliflower, anchovies from Mazara, raisins, pine nuts, ricotta salata: Fabrizio Ferrara’s delicious dish
Julien Mercier, the chef of the restaurant inside luxury hotel Molitor, the only French chef among those invited to the "A tutta pasta" dinner, has a similar point of view. When we ask him what he thinks about Italian cuisine he says: «it is a sunny and simple cuisine». And while this perhaps is a rather partial view, Mercier further explains when speaking about pasta and telling about the evolution of its perception in France: «When I started this profession, twenty-five years ago, people didn’t have much consideration for pasta, but this happened because we had very few brands here, and of bad quality. This has been changing over the years, products are better distributed and today many of us think that we can use pasta in gourmet restaurants.»
Luciano Monosilio’s famous Carbonara
Tagliatella, fresh burrata, lemon-aromatised chocolate from Modica: a tasty creation by Giovanni Fausto Bertolini
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
by
Journalist, based in Milan. At 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose Instagram: @NiccoloVecchia