Have you booked for the next event?

The fourth pasta tasting event at Massimo's Restaurant and Oyster Bar is already confirmed for the 29th of May, this means that you have 20 days from now to book your place and no excuses to miss this night.

Next event will see again the chef Luca Seminara, busy with the preparation of some great traditional recipes from the italian tradition with Pastificio dei Campi pasta. All the dishes will be explained in their preparation and everyone will have the chance to see the chef at work while eating his creations.

Are you curious to see what happened during the last pasta tasting event for the first anniversary of Massimo's Restaurant? Here some pictures to show you all the nice dishes and the great night we spent together. 

After a light aperitif with Arancini and mackerel Polpette, we ate the amazing Orecchiette with Genoese pesto, made of green beans and caramelized potatoes;

Then we had Calle dei Campi with gurnard and cherry tomatoes and finally Vermicelli with a delicious lamb ragu’.

We have closed the feast with some chocolate tasting and almond and lime & ginger sorbet, really great after the long and hot cooking night.

Here is the next event: http://www.facebook.com/events/421098671236767/

please write directly to tables@massimo-restaurant.co.uk  to book your place and I hope to see you there.

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More than 7 different  pasta dishes

Yes, this is the number of recipes he cooked for us all in one night! An explosion of taste, , traditions and high quality ingredients all mixed to create the perfect pasta night.
Between recipes, jokes, some learning from his experience and the italian tradition, Massimo Riccioli cooked some of the most famous Italian pasta dishes with Pastificio dei Campi and his personal touch!
Here a little recap of the night just to let you imagine the amazing time we had.
We started with some surprising pasta chips, fried Spaghetti served as a crunchy snack.

Then he opened the night with Vermicelli alla Sorrentina, with tomato, mozzarella and basil... This was just a little entry to tease the guests. “The red calls the black… like Pastificio dei Campi boxes, so here for you black squid ink pasta” This was one of the best dishes of the night Vermicelli with black squid ink and some grated salty ricotta! Everyone was amazed! 

To come back to the base of our cuisine, Massimo prepared a great Carbonara with Calle Pastificio dei Campi. Look at the pictures and tell me if it’s not tempting!

“ Now some inter regional Orecchiette with onion, like in Genova, broccoli and sardines from Sicily, the pasta from Gragnano and the original inspiration from Puglia.”

My favourite? Linguine with scallops, basil and a fantastic smoked ricotta cheese! Just a feast of taste.

When we were all thinking that the night was ending and with it the pasta dishes… Massimo started to cook again, and this time was… amatriciana of course, another pillar of the roman tradition! He chose Eliche Pastificio dei Campi for this dish and he didn’t put any oil or salt. All is left to the ingredients!

And to close the night, like in the most funny and long parties at home in Italy... Spaghetti aglio, olio e pepperoncino (oil garlic and chili). The  classic dish everyone cook in the long summer night, when all the friends are together in some house and the morning is approaching! Irresistible!

Do you want to come along next time to try Pastificio dei Campi as cooked by Massimo Riccioli? You are guaranteed to have a good time! Keep an eye on this space or write me in the comments space!

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Mother's day is near and Italy too!

Thinking about a special present for your mum this year? If she has always been in love with Italy, you could think about offer her an holiday in Italy.

What if you can find Italy at your doorstep? 

Easy with one of our great MAXI CUBE Pastificio dei Campi. 

There is the one "To Taste" (50 euro) with a selection of pasta shapes already made for you.

Then there is the "Customed Cube"(40 euro), if you already know your mum's favourite shapes of pasta. 

Finally the  "Maxi Cube Selection Pastificio dei Campi"(65 euro) is composed by pasta, Extra virgin Olive Oil L'arcangelo and a special kind of tomatoes, Miracolo di San Gennaro... so the best from the Campagna region. 

If you are interested in one of the 3 just let me know via Facebook and I will organize to send you one of the cubes.

If the present is not enough, why don't follow one of my recipe and invite your mum to a real italian pasta dinner all prepared by you? Here some of them.

And finally your italian day couldn't be easier than this: The Italian Cultural Institute in London has just started the new italian movie nights appointment from this friday: lot's of nice movies are in schedule in these days, all with subtitles and in a really beautiful environment.

Have a look here to chose the one your mum will be happy to watch and get ready for your Special italian Mother's day.

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Are you more for the Smooth or the Ridged pasta?

Inspired by a post written in the italian blog by Mafaldina dei Campi, about the smooth pasta or the one with ridges, I decided to write this post, because i just realized that here this division is actually not so noticed .

Here I have the impression that the majority of people divide the pasta in long pasta (spaghetti and linguine mainly), fresh pasta filled or not (ravioli and tagliatelle) and then all the short pasta (penne, maccheroni, etc).

I don’t really think anyone really cares about the difference between smooth and ridged pasta or  why we have these two different types of pasta and when to use them.

Anyway if asked the general answer is always: "Ridged pasta maintains better the sauce".

This is basically what we also say when we explain the bronze dying process that make the pasta (smooth or not) rough and so, better to keep the sauce anyway.

What in reality the ridges bring to pasta is just consistency and it’s an easier way to maintain the pasta al dente: if ridged the pasta will be of course thicker and the cooking time between ridges will be different so easier to don’t overcook it.

It will be a surprise for all the people from abroad to discover that the original pasta in Italy is smooth and that the ridged one was created for the norther market, where was missing the good quality of grain and they needed a shape that could help maintaining the form and the cooking time.

So at the present,  in the south, are mainly used the smooth types of pasta, generally long. The short pasta initially was in fact created from the long one, cutting it by hands. The short and ridged pasta instead is mainly used in the oven, for some baked dishes. This in fact will help the sauce to get thick if too liquid and to help the union with the pasta.

But of course I love both of the types and you can see in my recipes  I use both… but of course I will remember this  when cooking in the oven or when I have a sauce not particulary thick.

And what do you prefer?

Rigatoni, millerighe, conchiglioni or ziti tagliati, calle, and paccheri ?

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More than 6 dishes made with Pastificio dei Campi pasta.

As you probably know if you read this blog, on the 24^th of January a special event took place in Massimo Restaurant and Oyster bar , in the stunning Corinthia Hotel: a pasta night to die for! 

Massimo Riccioli decided to hold a night just dedicated to this  versatile and simple ingredient and he used of course  our Pastificio dei Campi Pasta from Food in the city, to realize 6 great recipes.

It was a real tour from the easiest Italian pasta dishes to the most elaborated ones, until the last minute sweet creation: Trofie with Mascarpone , ricotta, lemon zest, some orange juice and  a sprinkle of chocolate in powder.

But do you want to know what was served before? Have a look at these pictures (you will find all of them on my Facebook profile):

Calle dei Campi with Extra virgin Olive Oil and Parmesan : the simplicity made dream!

Spaghetti with two tomatoes sauce: reach and tasty as only the fresh tomato and a good quality of pasta can do.

Gnocchi sardi with spring onions, prawns, colatura di alici  (anchovy droplets) and bread crumbs…: stunning!

Kingdom of the two Sicilies: Linguine with fish ragu, aubergines and salted ricotta!

And from a roman chef I could not ask more than an original Amatriciana with Mezzi Paccheri (pecorino cheese, chilli, pork cheeks and tomatoes)

And the best element that brought life to all this dishes and to the night, was Massimo’s passion in cooking and the fact he wanted to make  everyone part of his secrets and experience…

Are you sorry you couldn’t make it? Don’t worries there will be soon another event!

Stay tuned!

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3 days of food, music and fun for a unique festival.

As the majority of you, this year I could not attend this beautiful event, La festa della Pasta, the Pasta Festival that took place in the Campagnia region last weekend. In these days I was craving and just waiting for some pictures from the event. I was curious to see  what happened in Gragnano during the celebration.

If I was thinking that the last Festival could have been hard to overcome, these pictures from this year just told me the contrary: there was food, there was an enormous amount of people, there was music, special shows, magic in the air and of course the best pasta in the world with its never ending tradition.

With the help of the government of the region and with the participation of the Slow Food organization, the party was at its best! It's always nice to see people working in the production of this precious food, sharing and enjoing all this with their family, friends and  with all the people in love with the good food and that  appreciate this fundamental element of our culture.

Here some pictures made by the italian blogger Giovanna Esposito and by Alessandro Savarese for E-comunica. Thanks to both of you for these beautiful images that are able to catch the real vibe of this great party.

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Pasta is a must also in the italian weddings

And here we are …finally the 29th of April is behind the corner and everyone is getting ready for the big Royal Day.

Lots are the street party that will take place in the United Kingdom  and lots will be the people who will follow the couple during this event everywhere in the country: from pubs to houses, from screen around the city to the people standing on the main road taken by the couple.

Just few days ago a funny article came out on the Telegraph about the massive numbers involved in this wedding, from the number of horses to the crew of journalists who will take care of the event, and finally the number of … Rich Tea Biscuits requested by prince Williams for the wedding cake! I was without word! Rich tea Biscuits Cake??? When you have all the possible chefs and money to have a stunning amazing cake?

And finally they specified that this cake was ordered for the breakfast the next morning. Ok…but still…

So I was thinking, what about the rest of the menu? Any news about it? The Michelin Starred chef in charge seems to be Anton Mosimannby who created the premise of "cuisine naturelle" in the mid-1980s. I'm very curious to read more dettails about the menu in the next days.

In Italy the wedding menu and reception is something really important and central for a great ceremony, but what about England? It’s true that people here care usually a bit more about the drinks than about the food, but for the royal wedding I suppose there will be a big menu…o no?

Pasta is always in the menu of a great wedding: a first dish made by pasta, rice or also fresh pasta, can’t miss. They are often two even. Normally is something particular and a bit exclusive like a recipe with truffle or expensive fish or just an elaborated recipe not often cooked at home.

Probably for an occasion like a wedding I would suggest short pasta, easy to prepare for so many people and to serve too. Some long pasta I could also see a very nice dish made with Calle Pastificio dei Campi, a fine shape of pasta created by and for the chef Gennaro Esposito and that he like to propose in amazing fish recipes.

What do you think for example of the Calle Pastificio dei Campi with a cuttlefish sauce, like he did a Identita’ Golose 2010?

And if you are not so lucky to be invited to the wedding by the prince, why don’t prepare some pasta to bring in the park or at a street party and to share with other people?

Enjoy the event and this national happy day!

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