Featuring special guests Rolando Beramendi, Gianluigi Peduzzi, and Ari Weinzweig!

Ari, Gianluigi, and Rolando

Last night, we were very fortunate to welcome Gianluigi Peduzzi of Rustichella and Rolando Beramundi of Manicaretti Italian Food Importers, arguably two of the most influential voices in the world of traditional pasta.

Gianluigi and Rolando

Ari introduced the two luminaries, speaking of our long history of featuring their products at Zingerman’s. He then turned it over to Rolando and Gianluigi, who talked about the history and care that goes into this delicious, high-quality pasta. Gianluigi is a third-generation pasta maker from the Abruzzo, whose Rustichella pasta line has long been one of THE best in Italy and the U.S. Rolando Beramendi is one of the country’s premier importers of fine Italian foods, and whose excellent palate and passion for traditional Italian food have significantly altered the food scene here in the US.

Awaiting pasta…

Throughout the evening, guests were served samples of various Rustichella pastas as our two speakers talked about the pasta, how its made, and the best way to serve the various styles.

Chef Bill oversees the cooking.

First up was a delicious Whole Wheat Penne, the first pasta Rustichella imported into the US. The pasta was served very simply as aglio, olio, e peperoncino (garlic, oil and spicy peppers). This was the recipe that was written on the original Penne bags.

Linguine.

Next, we tried a  Linguine tossed with the simple tomato and basil sauce, with a bit of grated Parmigiano Reggiano over the top. The serving style really showcased the flavor of the pasta.

Orecchiette.

Orecchiette came next, served alla Pugliese, with kale and Zingerman’s housemade sausage. This pasta works well with heartier fare.

We tried an Egg Pappardelle next, served with just melted butter, and sauteéd mushrooms. Another simple, yet excellent dish.

PrimoGrano Sagne a Pezzi.

Gianluigi introduced their premier PrimoGrano Sagne a Pezzi next, which is a 100% Abruzzo product, travleing 0 kilometers from sowing to harvest. The grain really makes a difference, and Gianluigi proved this by serving this pasta with just a splash of extra virgin olive oil. Outstanding flavor!

Enthusiastic guests.

The duo finished up by introducing a new pasta line, ZeroTre, that’s aimed a kids. Guests enjoyed Alfabeto, tiny alphabet letters served in Zingerman’s famed chicken broth. This delicious comfort food was a great way to complete our culinary journey through the Abruzzo countryside.

Rolando, Gianluigi, and Chef Bill.

Thanks again to all of our guests, and to Rolando and Gianluigi for traveling so far to share their amazing pasta with us!

Gianluigi Peduzzi.

See you soon!