the Italian Job

We're often asked what we mean by pasta consultant, there's no better explanation than this picture. About a year ago, we were asked to train and bring together an amazing team for SUGO pasta Glasgow. It all started with a journey in Italy with the chefs of SUGO to discover our rich traditions.

They first met Chef Michelangelo in Florence, who took them on a journey of culinary discovery between the city and the amazing Tuscany’s countryside. The chefs had the opportunity to experience the beauty of simplicity: uncomplicated dishes rich in flavour.

The trip demonstrated the incredible effort local producers make to maintain high quality in their products, avoiding shortcuts to maintain the integrity of the dishes, their traditional method and the unique taste this offers.

To demonstrate this in practice, we began our professional training with a hand-made fresh pasta workshop: to let them appreciate and learn the magic behind the most exported product in the entire world.

Then they travel south to meet our Sfoglina (pasta-master) in the heart of Italy: Rome, working in a traditional Italian Pastificio and Restaurant. The training was focused on learning production techniques: from finding the “right” balance in different dough making, to the proper manual skills needed to maintain efficiency and high quality.

After a hours and hours of practicing and tasting, the chefs completed their last assignment: a food tour of the best fresh-pasta restaurants of the city showcasing innovative techniques and presentation of dishes.

Having gained this experience in Tuscany and Rome, the chefs were able to view the process with fresh eyes and a sound knowledge of the creative process.

After all of this they were ready to fly back to Scotland to bring all that experience, ideas, and a little piece of Italy –of course- to life in the heart of Glasgow.

Few weeks later T’eamPasta was there to support to, ready for the opening of this amazing pasta project..but this it’s for another chapter.