CHEF BARBIERI, WITH THE SGAMBARO YELLOW LABEL PASTA IN HIS SUITCASE, TAKES US ON A JOURNEY THROUGH THE FLAVOURS OF ITALY: FROM HIS NATIVE EMILIA ROMAGNA, WHERE THE MARCO AURELIO WHEAT IS GROWN, TO “OUR” VENETO, THE LAND OF OUR BIRTH, THE HOME OF OUR MILL AND PASTA FACTORY.
Sgambaro and Chef Barbieri on the road
Fusilli with Treviso radicchio pesto, marinaded courgettes with raspberry vinegar and mint flavour
Our journey with Chef Barbieri ends in the city of the Sgambaro family: Treviso. We could not leave out a specialty recipe from our homeland, the late radicchio, which the chef blends with fragrant marinated courgettes: from North to South, passing through Central Italy where our emperor, Marco Aurelio wheat, grows.
Filini in fish soup with spice-filled flavour and spicy tomato juice
After Chioggia, the little Venice, the chef takes us to the capital of Italian beauty: the great Venice, one of the most romantic destinations in the world. We celebrate it with delicate pasta, Filini, which perfectly accompany a rich fish soup, with some sweet dried tomatoes and a spicy touch.
Linguine with garlic, olive oil and chillies, with bread dust, spiced asparagus and pea salad
Today we leave Emilia Romagna behind and move to Veneto, the home of the Sgambaro family! We are in Vicenza, just in time to harvest and cook some gorgeous asparagus and the famous Lumignano peas (“bisi”, as they are known locally): excellent local vegetables for a refreshing but very tasty pasta salad.
Mezzi Rigatoni with fried cotechino, sweet and sour shallots, smoked potato sauce and dried herbs.
Ferrara is the second leg of our journey in Emilia Romagna. The name of Ferrara is synonymous with the epic “salama da sugo” (a mixture of pork meat with spices and red wine), the “cotechino” (a large pork sausage) and other legendary specialities. This recipe is an homage to a magnificent city and its bold flavours that are the perfect complement to the deliciousness of the Marco Aurelio grain.
Mille Righe with butter, black pepper and sautéed onion with the flavours of Bologna.
This year, the trip with Bruno Barbieri starts from Medicina (Bologna), where the chef was born and where our Marco Aurelio durum wheat grows healthy and strong. In this dish, the gold of its grain is combined with the golden onion of Medicina in a riot of Bolognese flavours.