Italian immigration brought with it one of the most deeply rooted culinary products in our culture: homemade pasta. And not only that, but also typical Argentine customs arose around this noble product, such as pasta on Sunday and gnocchi on 29.
It is known that the country abounds with factories to supply us and restaurants where we can satisfy temptation, but if the desire calls for tasting authentic Italian products, we suggest places that respect the most traditional forms of preparation. Some in which, in addition to being able to sit down to eat, you can buy fresh pasta to make at home.
Authentic pasta”there italian”
L’adesso (Fray Justo Santamaría de Oro 2047, Palermo) allows us to relive memories of Italy –or let us travel with our minds for the first time– through perfectly prepared typical recipes based on products of origin. Behind it is the renowned chef Leonardo Fumarola who came from Puglia (like Donato de Santis) to pay homage to the gastronomy of his country, applying “now” techniques and presentations. His menu is renewed with each change of season and there will always be artisan pasta served al dente. Some favorites are the Cacio e Pepe long pasta, well buttered that arrives at the table in a pastry of pecorino Romano cheese and finished with freshly ground pepper; pumpkin tortelli with sage butter and amaretti; and the All’Emiliana lasagna with bolognese sauce, white sauce and gratin cheese. If the weather is good, it is highly suggested to live the experience in its beautiful garden with warm lights and abundant vegetation.
If the idea is to enjoy yourself in a modern space, something more relaxed, with good music and an interesting cocktail proposal, Il Giardino Romagnoli (Carlos Pellegrini 1576, Recoleta) is a good plan. In the menu of this spot In the Recova de Posadas, fresh and dry pasta (Italian brand) have a leading role along with Roman-style pizzas. Multiple options are offered to accompany with homemade sauces of your choice and the most recommended combinations are: Toscani tortelli stuffed with spinach, ricotta and walnut with black truffle cream and Humbrian porcini mushrooms; guitarrita spaghetti a la Puttanesca, based on tomato, garlic, anchovies, black olives and capers; and mezze maniche (short, hollowed-out pasta) with house bolognese made with tomato, beef, onions, celery, carrots, and red wine. It is worth mentioning the quality of all the raw material used, imported from Italy or from small local producers. To enjoy in a fully glazed room or on terraced decks with great views of Av. Libertador and Carlos Pellegrini.
Aldo’s Restaurant (Arévalo 2032, Palermo) is a perfect classic for a special meeting; every detail seeks to achieve a memorable experience: from the Italian-American menu by chef Leo Azulay, through the exclusive selection of wines by Aldo Graciani to the atmosphere and service, like before. Pastas are gaining ground among the main items on the menu and stand out for their freshness and delicacy, made by hand every day. Ricotta trofie with pomodoro, aubergines and pecorino are suggested; the Nero fettuccine with seafood; and lamb cappellacci with Italian pomodoro and pecorino. The perfect setting is its colorful terrace in front of the premises, which is heated throughout the year and offers a very different atmosphere day and night. The music, curated by Graziani himself, is another detail that does not go unnoticed.
Italian-owned boutique factories
Reach fresh (Migueletes 921, Belgrano) is to discover an impressive factory that houses gleaming showcases on the first floor and a production laboratory on the second floor. The alma mater is Mario Sciolla, a former chef to the Italian ambassador with experience in Michelin-starred restaurants. His pasta is made in state-of-the-art Italian machines from durum durum wheat semolina -it achieves a light and digestible dough-, free-range eggs, export meats, free-range chicken and Italian products such as olive oil. and the tomatoes used. A multidisciplinary team is dedicated to creating products with an Italian tradition and an innovative spirit, which shine in sophisticated designer packaging. What not to miss? The ravioli alla milanese stuffed with braised ossobuco with saffron, spices and herbs; the lingotti (an ingot-shaped stuffed pastry) with pink salmon, king prawns and sweet potato; and the amalfitani ravioli stuffed with ricotta, lemon, dried tomatoes and walnuts.
at the deli-market PASTA (Vidal 2228 and Salguero 2069) by Mauro Lacagnina, who arrived in 2016 from the town of Biella, you can find a variety of fresh long pasta, stuffed pasta with striking signature alternatives, many options for gnocchi lovers and free special products of gluten. Self-taught and passionate about cooking, the young Piedmontese is inspired by the meals of his nona and on his travels around the world to create original products such as vacuum and provoleta ravioli, mezzelune al funghi or blue cheese triangoli with pears and walnuts. It is worth accompanying this Italian banquet with one of their homemade breads of the day, made with a 9-year-old whole wheat sourdough. Its headquarters in Belgrano also works as a restaurant to enjoy on-site.
To buy pasta with the unique touch of the nonna you can resort to biasatti (Ciudad de La Paz 1917, Belgrano), the factory that Milton Bertoni created together with his partner, Stefania Langford, in homage to his grandmother’s recipes. The meals shared with her in Italy, added to her cooking studies and extensive experience with great references gave rise to an authentic and quality proposal. His offer combines classic options and his own creations made with durum wheat semolina that allows cooking al dente and greater absorption of sauce. Note the triangoli of veal, braised pork and herbs; the cabutia agnolotti, almonds and mascarpone cheese; and capelletti de cuartirolo, brie and Parmesan cheese. On the long pasta side, the knife-cut pappardele and the very thin tagliolini stand out. To take along with a soft sage butter, a Genoese pesto or an arrabbiata, among other sauces.
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by RN
