The XVI edition of the Stall Award della Cucina is won over by pasta. It is the Italian culinary excellence at the center of the book "History of pasta in ten dishes”By Luca Cesari (Il Saggiatore), the most voted by the jury present in the rooms of the Palazzo Dosi-Magnavacca in Pontremoli, in the province of Massa Carrara.
Cesari's book got the first place of the sixth with 35 votes cast by independent booksellers of the two Associations of Pontremolesi Booksellers and Stalls, as well as of journalists and representatives of food and wine. Upon delivery of the San Giovanni di Dio, the author thanked the Città del Libro Foundation and the associations that organize the event. In addition to all the authors present.
The sixth of the finalists and the victory of pasta
A great victory for "History of pasta in ten dishes" which triumphed over the other five finalist books. Competing for the prize were:
- Contemporary Milanese cuisine by Cesare Battisti and Gabrielle Zanatta (Guido Tommasi publisher)
- The greedy healthy eating of Elisabetta and Federica Pennacchioni (Gribaudo)
- Desserts without scales by Sara Brancaccio (HarperCollins)
- Ottantafame by Carlo Spinelli (Marsilio Cartabianca)
- Wild-Wild Bread by Martino Beria (Edizioni Enea).
Ignazio Landi, president of the Foundation, said: "The 2021 Bancarella Awards season ends today. We were able to carry out four events in the presence. With important authors, who have received great approval. Which, even today, we have had a great demonstration. There were six titles in contention for the Cuisine Award. And above all eight finalists, with very different and fascinating personalities. For us they are all winners. And from today they become part of the great Bancarella family ”.
The book "History of pasta in ten dishes"
"History of pasta in ten dishes" is a journey into the gastronomic history of Italy through ten first courses. They range from "maccaroni" to Neapolitan-style ragù to pasta with pesto. There are also many anecdotes starting with the one starring the silent stars Mary Pickford and Douglas Fairbanks. Both after eating fettuccine from the famous Roman restaurateur Alfredo, they spread the most popular Italian dish in the United States. And then the story of Orazio who sang the mysterious and ancient lagana, from which our lasagna would derive. Finally, the municipality of Amatrice which, to safeguard the integrity of the amatriciana, even publicly exposed itself in 2015 indicating its essential ingredients - although 1914 different versions appeared between 1964 and 25.
From the Alps to Sicily, the kitchen, and in particular the first course, keeps everyone united in front of the same table. Among the goodies also present how to prepare sixteenth-century tortellini.
Photo source in evidence: Luca Cesari's facebook page @ luca.cesari.official
