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It’s been a loopy few months. We moved into our new place in Chicago, nearly instantly left for a whirlwind journey that took us by means of France and Italy, then ended again within the Midwest in Madison earlier than heading again dwelling. I’m finally going to share a bit bit about every journey, however for at this time I’m beginning with probably the most logical place to start – the center! Italy!
Jack and I spent four days in Milan and Parma at Barilla® Pasta World Championship. It’s loopy to mirror and see the place our work takes us. Eating our means by means of northern Italy was a blast, to say the least.
The competitors began in Milan with 19 younger cooks competing, every with their signature pasta dish, for the title of Pasta World Champion. Each dish was extra artistic and suave than the final. Look at these colours! My #1 takeaway from this occasion was that my pasta twirling abilities positively want some work 🙂
At the top of Day, 19 cooks had been narrowed to 10 to compete the next day. We weren’t in Milan very lengthy, however we managed to squeeze in a night stroll to the Milan duomo and the subsequent day, in fact, some gelato time.
On day 2 of the competitors, every chef made their model of Spaghetti Pomodoro. It was enjoyable to look at the variations that every chef made utilizing tomato, pasta, and basil. The dish on the high of this submit was my favourite (not the winner, however possibly subsequent time they’ll let me decide, ha ha).
After the competitors was whittled down to three contestants, we headed to Parma the place we strolled the picturesque cobblestone streets with fellow bloggers Gaby from What’s Gaby Cooking and Jenny (along with her husband Jordan) from Spoon Fork Bacon. (Not pictured, we had 2 nice meals at La Forchetta and Ristorante Cocchi).
On day three, every chef made their signature dish once more and a winner was chosen – Chef Accursio Lota the chef from San Diego (initially from Sicily) was named the Pasta World Champion. We had been particularly rooting for him, not simply because he was representing America, however as a result of his dad (who speaks no English) bravely stopped waiters from taking my bread away at dinner the evening earlier than.
The final day was the day I used to be ready for – the day we visited a Parmigiano Reggiano manufacturing facility. Look at these rows! We additionally visited a balsamic producer the place we tasted tiny drops of the most effective aged balsamic vinegar ever in Modena.
So that was it, and we had a blast! We received to and style wonderful pasta, hang around with associates and see Parmigiano Reggiano making in Parma! Plus, we will’t wait to go to Chef Lota’s restaurant in San Diego and take a look at extra of his scrumptious pasta!