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

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.

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.

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.

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.

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 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.

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!

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.

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

See you soon!

 

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

Please join us on Thursday, November 13, 630pm for a very special event!

We’re very fortunate to welcome  not one, but two of the powerhouses of the traditional pasta world joining Zingerman’s co-founder Ari for journey through the history of Italy’s greatest pastas.

Gianluigi Peduzzi is a third-generation pasta maker from the Abruzzo, whose Rustichella pasta line has long been one of THE best in Italy and the US. At his side we’ll have chef, importer and pastalogist extraordinaire Rolando Beramendi whose excellent palate and passion for traditional Italian food have significantly altered the food scene here in the US.

Gianluigi, Rolando and Ari will guide you through a tasting of 6 pastas starting with the very first Rustichella pasta ever brought into the US.

Here’s the evening’s pasta plan direct from Rolando:

1- Whole Wheat Penne, our first pasta ever imported into the US, so I think we will serve it very simply as aglio, olio e peperoncino. This was the recipe that was then written on the original Penne bags!

2- Linguine tossed with the simplest tomato sauce. And we’ll add some grated Pecorino Romano or Parmigiano Reggiano. Simple and direct, so we can really taste the flavor of the pasta.

3- Orecchiette which we we’ll serve alla Pugliese, with broccoli rabe and sausage. This pasta calls for something hearty.

4- Egg Pappardelle will help everyone taste the difference and supple texture of an egg pasta. We’ll serve it with some melted butter, and chopped mushrooms or dry porcini.

5- PrimoGrano Sagne a Pezzi so Gianluigi can talk about his 0 Km project, which is intended to aid the recovery of local agricultural system. PrimoGrano is a 100% Abruzzo product, traveling zero distance from sowing to collection. We’ll also talk about the grains we use and what a difference they make in the flavor.

6- ZeroTre is one of our latest projects. It’s a kid’s pasta, and we’ll talk about growing up eating pastina and serving alphabet pasta in chicken stock. It’s my favorite comfort food.

This is a once in a lifetime event in Ann Arbor and guaranteed to take the quality of your pasta cooking up to the level of Italy’s best chefs!

reserve your seat here

See you soon!