BARILLA PASTA WORLD CHAMPIONSHIP

'A TRIP TO A CULINARY EXPERIENCE'

b1 (kopia).jpg
_MG_1842 (kopia).jpg
b4.jpg

Last week i have been invited to Barilla Pasta World Championship, in the cities of Milan and Parma. A group of nineteen chefs, from all over the world (Asia, USA, Europe, Middle East...)  were competing for the tittle. It was an amazing experience to observe how these professionals were elaborating and creating new dishes around pasta. From traditional recipes to innovative ideas, combination of different flavours, textures, unusual ingredients....

_MG_1771 (kopia).jpg
b2 (kopia).jpg

A lot of social media, influencers, bloggers, journalists, food specialists... we were invited to the event. We have had the chance to try the dishes and to be close to all the chefs while they were cooking. First day it was a free style contest using Barilla pasta and the second day they have to focus in the recipe:  'Spaghetti al Pomodoro' , that it means pasta with tomato sauce. It was quite impressive to see how many different techniques and passion for food they were used to create those dishes. 

b6 (kopia).jpg
b5 (kopia).jpg
_MG_1779 (kopia).jpg

The judges team was a group of professional Italian chefs. They were showing a document about their restaurants and specialities and it was such a visual inspiration to see how much love and care they have about what they do. The end of the contest was in Parma city and after a couple of hard work days, the winner was nominated, an Italian chef that lives in San Diego. I am very grateful for this opportunity and such a great trip, i got many tips just not only about cooking pasta, i have brought with me a lot of inspiration.


ORECCHIETTE PASTA WITH VEGGIES

 

  • 250g Barilla orecchiette pasta
  • 1 cup white beans (cooked)
  • 1 cup plant cream (oat or cashew)
  • 1/2 cup green peas (cooked)
  • 2 carrots
  • Mushrooms
  • 1 avocado
  • 1 garlic clove
  • Fresh herbs: oregano, basil...
  • Olive oil
  • Sea salt & black pepper
_MG_1594 (kopia).jpg

Bring a saucepan with water to boil with two pinches of sea salt. Pour the orecchiette into the water and cook for 13 minutes. Meanwhile, clean and cut the veggies, chop thinly the garlic clove and the herbs. Add olive oil in a pan and saute the veggies and garlic for a couple of minutes, sprinkle them with salt and pepper. Add the cream and beans into the pan and stir together for two more minutes. When the pasta is ready, strain to remove the water. Serve the orecchiette together with the veggies and some fresh herbs. Enjoy!