The Art of Fresh Pasta from the Puff Pastry to the Perfect Dough

In-depth guide to the preparation of fresh artisanal pasta with advice from Italian chefs

As I approach the keyboard to write this article, I feel the weight of tradition and the enthusiasm for innovation that accompany me in every pasta dish I create.

I am a master in the art of fresh pasta, but not a blind follower of established traditions.

In this article, you will not find the usual recipes, nor the usual praise for pasta as we know it.

Here, I want to take you on a journey that goes beyond the simple preparation of pasta: a journey that intertwines culinary art with innovative business strategies, gastronomic education with bold experimentation.

In the world of luxury hospitality and high-end restaurants, pasta is not just a dish to be served, it is an opportunity to stand out, to create unforgettable experiences and to elevate business to new levels of excellence.

In these pages, I will share with you how advanced fresh pasta techniques can revolutionize the menus of luxury hotels and resorts, how I want to contribute with training to rewrite the rules of culinary education, and how the fresh pasta business is changing the face of high-end catering.

Get ready to leave conventions aside, embrace new ideas and discover how fresh pasta, in its splendid balance between art and science, can become a cornerstone not only in your kitchen, but also in your business strategy.

This is not a simple article about pasta, it is my vision, my cooking philosophy, a new way of thinking about food and its potential in a global and competitive context.