10h30 - 11h30 : Ciao Gusto Masterclass
A true immersion in the world of pasta on Monday 13 September from 10:30 to 11:30 by Ciao Gusto!
By way of an appetiser, an overview of the wheat and pasta market (industrial and artisanal) and its key forces.
The next course is a presentation about Pastificio Mancini since its earliest days, together with a walk through the various steps in pasta production.
To round off, a blind tasting session of industrial and artisanal pasta to understand the differences between the two, and also a tasting of a dish of Mancini pasta.
Pastificio Mancini : from field to plate
Imagine fields of wheat stretching as far as the eye can see. Right in the middle of these fields, Pastificio Mancini blends naturally into this heavenly scene.
Here in the Le Marche region of Italy, they have been growing their own wheat, passing the tradition down the family line, since 1938: Mariano began, Giuseppe took over and Massimo pushed this mastery as far as starting up the artisanal production of pasta.
At Mancini Pastificio, each hectare is cultivated in the belief that the best raw materials can be obtained by taking care of the land and making sure it does not decline in quality.
In this process, the selection of wheat varieties is a crucial stage. The varieties are selected for their quality, their suitability to the soils of the Le Manche region, and their nutritional properties.
Mancini grow their own wheat and produce their pasta by traditional methods, thus controlling the entire production process.
Emiliano is a young Italian chef who works in some of the finest French restaurants. Following five years as sous-chef at the George V - Four Seasons, today he is deputy executive chef in the restaurant at Hotel Bachaumont in Paris.
Deeply attached to his Italian roots, he has a special connection with Pastificio Mancini, as he hails from the same village.