What a way to wrap up the trip in Abruzzo!
Chef Alex Tung, corporate chef of La Grotta Del Formaggio in Vancouver, and I have spent the last week exploring the world of Rustichella PrimoGrano pasta and Abruzzo culture.
The Peduzzi family celebrated Rustichella’s 90th anniversary this year, and although I was unfamiliar with their pasta, 90 per cent is exported outside of Italy.
Chef Tung was already well-versed and loyal to the brand. We experimented with it leading up to the trip and I was further convinced after learning about their meticulous production process.
Just as important as the quality of rice is to sushi, or bun to a burger, the pasta is the epitome of an excellent pasta dish. Who cares where the tomato is from (actually that does matter), but equally as important is what kind of pasta is it?!
Rustichella’s PrimoGrano line is considered one of the Ferrari of pastas, if not the Ferrari of pasta. It is made with high-quality organic semolina grown in Abruzzo, the Italian region on the Adriatic Sea that boasts itself as the “Greenest Region in Europe”.
The bronze dies they use to make the pasta roughens up the texture of the noodle allowing maximum sauce to adhere to the pasta. It also allows for even cooking and ideal al dente texture.
Rustichella’s low temperature slow drying process also takes five times longer than most traditional pasta manufactures. As a result there is no caramelization, which means better flavour and a drier pasta lending itself to a better yield.
Most industrial companies use Teflon dies, which cannot accomplish these characteristics, but it is faster and more affordable.
The Rustichella PrimoGrano Pasta Competition took place on Aug. 3 at the RED Culinary Facility. Chefs were invited from Brazil, Korea, New York, Portland, and Vancouver to compete.
Competitors had one hour to make two pasta dishes and Chef Alex Tung won Best Pasta Dish as well as Best Overall – the only two titles to be won.
Amongst the judges were Michelin-starred chef Gianfranco Vissani, food personality and journalist David Rosengarten, Rolando Beramendi of Manicaretti, Stefania Peduzzi, and family patriarch Nonna Peduzzi.
Chef Tung’s first pasta was Rustichella PrimoGrano trigehetti with Abruzzo guanciale, corn, pear tomato, Trebbiano wine, pecorino di Abruzzo, a fried egg, and Rustichella PrimoGrano Intosso Extra Virgin Olive Oil.
His second pasta was the winning dish, which was a Rustichella PrimoGrano spaghetonni, Pescara shellfish (used to make the broth), clams, mussels, pork sausage, pepperoncini, and oven-roasted cherry tomatoes.
I asked Chef Tung about his inspiration and philosophy behind the dishes and he mentioned how he fell in love with Abruzzo cuisine earlier in the week. He was clearly inspired by the Abruzzo region and its bounty, but also interjected his own modern style with his West Coast sensibilities.
As a classically trained French chef, Tung has dedicated his life to everything Italian for the last five years.
To him, Italian cuisine is simple, yet elegant. It has clean flavours executed with strong technique. He won using the least ingredients by far.
He was emotional and thankful to have this opportunity to represent Canada and showcase his culinary beliefs. He is honoured to be Rustichella’s flag-bearer and looks forward to defending his title next year.
Perhaps the most important things he learned in this competition was experiencing the traditions and hospitality of Abruzzo, as well as learning and educating one’s self about food history – something I obsess over.
In celebration of Chef Alex Tung’s win, bring this article to La Grotta Del Formaggio deli (1791 Commercial) for 20 per cent off any Rustichella PrimoGrano product for the month of August.
Follow Mijune’s adventures exploring Italian cuisine at #FMFinRome and #FMFinNaples.
Find out more about Mijune at FollowMeFoodie.comor follow her on Twitter and Instagram @followmefoodie.
