The first Italian chef competition
to award New York's best pasta dish!
Il video della finale del 24 Giugno
Pasta is the mainstay of the Mediterranean diet lifestyle, healthy and sustainable food, declared World Heritage in 2014. Good, healthy, sustainable, modern, democratic and crosscultural pasta is the wildcard for gastronomic excellence. Pasta is able to cross cultures, religion prescriptions and diets, and easily ?ts to different culinary traditions: even when it is enriched by external contributions, pasta is always authentic because of its Italian Identity. The Mediterranean diet requires diversity and wisdom, as well as the production of pasta can also be carried out of the Italian territory, we know that it will not have the same depth of range that creativity and experience of Italian pasta makers from Gragnano city has guaranteed during 500 years of history of Italian pasta making. The biodiversity of the many different shapes existing in the Italian tradition of pasta can be combined with a wide range of fresh ingredients that Mediterranean ground offers, in each season, ensuring many new recipes during all the year. Pasta is the vehicle of joy. Due to its crosscutting nature pasta was easily adopted by culinary cultures with whom came into contact, becoming an extraordinary vehicle of local ingredients. Its ?exible nature has allowed the creation of native recipes that live and renew themselves in the world thanks to the Italian community contributions that are integrated to the new gastronomic culture creating new delicious and innovative ways to prepare it.
The international juryOur Jury Members who have contributed immensely to our Contest
WinnerIt's the Joshua Pinsky's 'Ceci e Pepe' the best pasta dish in New York.
The chef of Momofuku Nishi has won the second edition
of the contest 'Il Primo di New York'