Pastificio Garofalo, a symbol of excellence in the production of Gragnano PGI Pasta since 1789, and Accademia Niko Romito, a school of advanced professional training, were the main players of the latest stage of the “Pasta Meets You” project, held in Tokyo at the Hattori Academy Educational Institution.
An International Project
Pasta Meets You is an international project aimed at promoting the culture of dried pasta and its cooking techniques. Born from the commitment of Pastificio Garofalo and Accademia Niko Romito, it aims at educating world-renowned chefs, future talents, and culinary enthusiasts from all over the world on the proper use of Italian dried pasta, sharing its distinct identity and demonstrating the versatility and, above all, the excellence of this product.
Top Chefs Leading the Way
The Tokyo event, following the success in Madrid, marks the fifth edition of the project, which has already reached Brazil, Costa Rica, Turkey, and Spain. The day, aimed at professional chefs, students of the Hattori Academy, and food enthusiasts, was divided into two segments featuring masterclasses, training sessions, and tastings.
The Japanese edition, in the first part of the day, included a session on the art of pasta cooking, introduced by Chef Niko Romito, a three Michelin star chef, in front of an audience of journalists from the most prestigious Japanese magazines and some of the best Michelin-starred chefs from all over Japan, each representing different culinary traditions. A lineup of significant interest in the gastronomic scene, in tune with the latest trends in the sector, featured emerging and established chefs like Ken Sakamoto, Kensuke Okano, Keiko Kuwakino, Tomomi Ogura, Nao Motohashi, Toshi Akama, Hiroyasu Kawate, and Hidehito Hirayama.
The “hands-on” lesson was led by Accademia Niko Romito’s teaching chefs, Davide Mazza and Claudio Bellavia, who demonstrated the preparation of three traditional pasta recipes: Spaghetti Aglio e Olio, Rigatoni alla Carbonara, and Spaghettini with Codfish and Peppers. The second part of the day was dedicated to fifty young aspiring chef students, aiming at deepening their understanding of the cultural roots of pasta and its preparation techniques.
