Naples made the pasta famous. It has elevated it to the epitome of the Italian way of life, to the eternal first course, to the primo piatto. A line by journalist Giuseppe Marotta shows how deeply rooted the Neapolitans’ love for their pasta is. In his book ‘l’Oro di Napoli’ he writes: “Anyone who enters paradise through a door was not born in Naples. We hold our entry into the palace of palaces by carefully pushing aside a thin curtain made of spaghetti”. There is an endless variety of types of pasta in Italy. Careful estimates speak of 300 different forms. The large italian corporations play an important role on the world pasta market. Corporations like Barilla or De Cecco produce more than 3.2 million tons of pasta every year. Over 50 percent of this is exported. They make solid pasta. There is nothing to complain about! But if you want to enjoy pasta at a high culinary level, you have to buy the noodles that are used in haute cuisine. And only a few handicraft businesses in Italy produce them. Here is a list of the best pasta in the world!
At Carlo and Carla Latini, pasta is not just made of flour and water. With Latini there is also genius and passion. The pasta manufacturers from Osimo in the Marche offer essentially three types of pasta: Senatore Capelli, Taganrog and Farro. The basis of the individual qualities are durum wheat varieties that have a high protein content. The protein value influences the adhesiveness of the ground grain. The higher this value, the better the quality of the pasta. New varieties are constantly being planted and tested in the Latinis’ grain fields – in search of the best pasta in the world.
In Strada, in the heart of Chianti, Giovanni Fabbri makes his famous pasta. The Fabbri family has been in this business since the 19th century. The Tuscan pasta specialist uses pasta machines with nozzles made of bronze or copper. This gives the pasta a porous surface that emphasizes the taste and soaks up the sugo better. The ‘Pastificio Artigiano Fabbri’ currently offers two product lines: ‘Giovanni Fabbri’ and ‘Segnaprezzo’.
Harry’s Bar ‘on Calle Vallaresso in Venice is a legend among bars in the world. Orson Welles and Truman Capote drank their whiskey here. And Hemingway immortalized the bar in Across the River and Into the Woods. This is where the Bellini was born, the carpaccio was invented and the Cipriani pasta was invented. Arrigo Cipriani’s pasta has fans around the world. It is made with egg and Apulian durum wheat.
Mario, Laura, Luca, Valeria, Lorenco and Dino. This is the name of the employees at the Martelli pasta factory in Lari near Pisa. The same blood flows in her veins. They are all native Martellis. The small family business in Tuscany produces around 330 tons of pasta annually. This is how much industrial companies can achieve in a few hours. On the other hand, the noodles of the Martellis taste much better. Some pasta lovers even claim that they are the best in Italy. The spaghetti, spaghettini, maccheroni and penne lisce are dried in the attic. The warm wind of the Maremma caresses you dry.