This time in company of some great wines

While in Italy and in London everyone is thinking about the Christmas, the magic menu we will prepare, the presents still missing to buy and some great time with family and friends, in France the atmosphere is much more relaxed: they have still plenty of time to dedicate to the good food and wine.

This weekend in fact Pastificio dei Campi had the honor to be part of the Salon des Vignerons for the event Le Vin en Tête, the show dedicated to natural wine. On Saturday the 3^rd and Sunday the 4^th  Pastificio dei Campi offered to all the French visitors a classic familiar Neapolitan Sunday dish, Ziti alla Genovese, inviting all to party in the italian way.

Two cooking workshops had taken place to explain the history and original recipe for this delicious and unique dish made ​​of onions, meat and pasta from Gragnano.

Are you curious to know what really happened? Just look at these nice instagram pictures taken during the event by the same... Mr Pacchero :)

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An online unique offer for pasta lovers

As you probably know today is Cyber Monday, the Monday after Thanksgiving that since 2005 has been recognized as the most successful for sales online. In these days in fact is starting the real Christmas shopping and always more people are doing it online. Quick, easy and no-stress the online shopping  is definitely the best s solution.

And do you know that you can buy even our pasta online? Not just on foodinthecity as  lots already know, but even directly on our website where in fact you won’t just find the normal pasta packages, but some special Maxi pasta Cube available just from our online shop.

What are the Maxi Cube Pastificio dei Campi? For those who has never seen them before, just let me tell you that are the best and more original food present you can give to a real pasta lover:  it's a giant box, always in the shape of a cube, like all the boxes of Pastificio dei Campi, which contains various kinds of pasta.
There is the Maxi Cube tasting, with 5 pounds of pasta Gragnano PGI bronze drawn and slowly dried at low temperature, in 10 very different formats, which represent the most famous Pastificio dei Campi shapes: paccheri, broken candles, ziti, penne rigate, orecchiette, ribbed tubes, spaghetti, linguine. And there is the Custom Cube Maxi, for who knows what he loves and wants to choose in total freedom  the shapes to be included (for a total of 4 kg).
And it’s not finished yet. After the success of last year also the Maxi Cube Selection is on sale again: a gourmet kit, consisting of 4 kg of pasta Pastificio dei Campi, a bottle of extra virgin olive oil DOP from the Sorrentina Peninsula  L’Archangelo and the tomatoes Miracle of San Gennaro by Sabatino Abagnale.
For more information please see our online shop and good Cyber Monday to everyone!

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We are in Foodies 2012 & Sua Eccellenza Italia

While in London we were busy organizing our presence at Masterchef live, in Italy Pastificio dei Campi was achieving a space in some great publications: Foodies 2012 and Sua Eccellenza Italia.

Foodies 2012 is a guide created by the Gambero Rosso, one of the most famous Italian food and wine magazine, designed for connoisseurs of the 3rd millennium, for an audience of fans who not only look for great restaurants, but also street food of high quality, specialty food producers, and so on.

We are happy to announce that this year Pastificio dei Campi has been added to the guide as one of the artisanal producer selected by the editors.

Then, Sua Eccellenza Italia, is instead a gold book released by Gambero Rosso for its celebration of his 25 years anniversary and dedicated to all the most famous symbols of the Food & Wine in Italy: there are small producers, artisans and shopkeepers; the great chefs and the brands that in the world are synonymous of Italian flair. The great chefs and innkeepers of tradition. These and those in a book of 800 pages that tells the good and beautiful in Italy. We are glad to be part of this amazing publications too.

All this just awards are the fruits of our commitment in making a product truly special and unique, following the old italian traditions and only the best ingredients available in the country.

This is to cheers with you all for our success and we hope you will enjoy our products too.

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Between bloggers and pasta lessons to children… and not only

It was a really great festival the one in Olympia during the past weekend. If you have been there you have probably pass by our stand. If you didn’t you missed a nice bunch of people and a great opportunity to know a bit more about high quality products and our pasta.

I have spent my days with Niccolo from foodinthecity and the funny Andreasveg. We had a good time and the people who passed by (famous or not ;)) have been great! I had the pleasure to finally meet Sabrina, Steven, and Monique but especially I spoke with lots of people who have never known anything about Gragnano before, our tradition in making pasta and why our products are so special.

Do you know what was the most common question in these days?

"What are this?" Looking at some Paccheri.

I have to admit I was really surprised especially because this question was not just coming from children but even from some adults, but it was really great to explain and educate them to the real Italian pasta and show to the children the magic of the bronze extraction: 

"Look children how the pasta is made…look where the shape of this Eliche comes from!” They were really hypnotized by the pictures I was showing them and it was amazing. I’m also sure lots of them have never seen a field of grain… ! Anyway they all loved our Paccheri and i can't wait to repeat the experience soon!

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An occasion to meet Pastificio dei Campi too.

We are happy to announce that we are part of this big event starting today at London Olympia: MasterChef Live 2011.

You probably know very well the Tv programme MasterChef, great occasion for lots of people passionate about cooking and food to try the street of the success, challenging them self with recipes and complicate dishes until the selection of the best one. Based on that show, this event will let you take part to the live challenge, at least as the audience if not as a contestant. (Thanks for the picture at the blog Morethancupcakes.com)

From today until Sunday (11-13 November)  in fact in Olympia  there will be plenty of good food, chefs, restaurant experiences, tasting sessions, wine and food shows, challenges between contestants and real chefs and lot more.

Come and see John Torode and Gregg Wallace, get a master class from Michel Roux Jr. Also, watch MasterChef Professionals Champion of 2010, Claire Lara or cook-off against this year’s MasterChef Champion, Tim Anderson. Come to see the Producers' Village, a space just dedicated to local producers who specialise in seasonal and home-grown produce. But especially…come to meet us at the stand F24.

And if you really can’t be there with us, follow me on Twitter (@linguinadc) and check my Facebook page, to have all the latest news and pictures directly from the event.

See you there?

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It's out now with lots of tips.

 
Written by Rose Prince columnist for the Telegraph and expert of food, markets and gastronomy, the Good Produce Guide 2012 it's really a little treasure... especially for someone like me, coming from abroad and with almost no knowledge about english traditional producers. I can tell you one or two things about italian food and typical regional products but it's not the same for the english ones.
 
So I really enjoyed reading through the various categories of this book from markets to deli, from butcher(always hard to find here) and bakery or artisanal producers.

I mean I have already my faithful italian delis ( Melograno and Foodinthecity ), but is always good to know where else you can buy good food if you are in the other side of the city!  And I have particularly appreciated for this reason the map that comes at the end of the book ( that I would just divide in color to make it easier to read) and that can guide you in the different areas of London and UK.
 
And what to say about the list of seasonal english products and the festival calendar? Great! And if in the future i will visit some other english place I'll easily bring this with me or i will check before to go to discover all the best food from the nation.

So yesterday i put the guide under test and I had a look at all the places around Covent Garden, where I was and I found not 1 but 3 great places for a really good cup in the afternoon: these were Drury coffee near Leicester square, the Tea palace in Covent Garden Market and finally Monmouth Caffe that I listened lots of time but that I actually never tried yet! So I went there and it was great: fresh coffe beans and great pastries… irresistible!

Do you want to pick the best of what UK can offer, or you just want to have good food that you can trust in... Let this guide inspire you! And if you are looking for a 100% italian and artisanal PGI pasta, don't forget us ;)

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Lunch at Fornata and a quick stop in Melograno Deli

 
What does it means when daddy is at home? That excitement and positive vibe is in the air and everyone starts to organize lunches, dinners and coffees trying to meet him, while he is rushing and jumping from a place to another. You need to be quick if you want to reach him.
 
So in all this messaging, texting, chatting, being careful about scheduling and flight-trains departures, I was lucky enough to meet him in Fornata where we enjoyed a quick but great lunch with Niccolo from Foodinthecity too!

A part from the classic and well known starters made of Arancini with meat ragu' and Mozzarella in carrozza (delicious), we had directly from the artistic inspiration of the chef Douglas Santi this great pasta mista dish with courgettes, endive, anchovies, a sprinkle of chili (soo tasty) all combined by just a bit of fresh ricotta! Gorgeous! Then we couldn't miss one of the signature dish of the place the FORNATA hamburger: a delicious hamburger in a focaccia. It has all the taste of my childhood bread, the rosetta, that my mum used to give me with the meat, when I wasn't happy about the meal.  

And finally, to complete the feast, we had a slice of tiramisu... And I repeat a slice! Go and try it... I won't tell you anything more but you then will understand what I'm speaking about.
 
I didn't even had the time to finish the dessert that he was already gone for a quick hello to Dino at Melograno! 

Anything else you want to do in the last five minutes before your flight?

Torna presto!

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