Italy's 'King of Pasta' to visit Manila

Posted at 11/10/11 12:24 PM

"King of Pasta" Vincenzo Spinosi shows off his handmade pasta.

MANILA, Philippines - Pasta lovers are in for a treat as Vincenzo Spinosi, known as Italy's "King of Pasta," will be here next week to share his dishes and to conduct cooking classes.

From November 19 to 26, Spinosi and executive chef Daniele Turco of Hotel Gritti Palace in Venice will serve a special set lunch and dinner menu at Red, the fine dining restaurant of the Makati Shangri-La hotel.

Spinosi will also teach participants how to prepare dishes using his best-selling pasta, the Spinosini 2000 with Omega 3 -- with parma ham and lemon, with clams, citrus and black pepper, and as a gratin with Marsala cream and lychee.

Spinosini 2000 with Omega 3 is a premium pasta made with 65% selected hard wheat flour and 35% eggs.

The eggs used to make the pasta are from hens fed with a diet containing a good amount of vegetable and sunflower oil, giving the pasta a distinct flavor and texture, Makati Shangri-La said in a statement.

Spinosi's handmade pasta is considered a rare commodity.

Spinosi came from a family of pasta makers. He currently maintains a company of only 14 employees who produce handmade pasta at amounts of 70 kilograms for hour.

His products are considered a rare commodity in Italy and across the globe.

Spinosi is one of only three Italians who have received the Five-Star Diamond Award by the American Academy of Hospitality Sciences.

He is also a recipient of the Grand Official of Italy, an award said to be similar to the Nobel Prize.


Aside from pasta, truffles will also take center stage on November 19 as Turco prepares a six-course black and white truffle set menu for guests at Red restaurant.

Some of the dishes include beef tartare with mesculin and black truffle, leek and chestnut soup with black truffle, and white truffle gratinated veal fillet with potato and seasonal vegetable.

A truffle demonstration class will also be held by Emidio Angellozzi, owner of the famous Angellozzi Tartuficoltura, a farm in the Piceno region which has been producing truffle for five generations.