The first Italian chef competition
to award New York's best pasta dish!

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Il video della finale del 24 Giugno
Pasta di Martino Cuoco

The Contest

Pastificio Di Martino aims at promoting and spreading the Italian culinary culture together with the real taste of the Italian products, as Di Martino PGI Gragnano Pasta does from 1912.
RIMO DI NEW YORK wants to prize the commitment of the Italian chefs working abroad and keeping alive their gastronomic tradition, while also opening up to international chefs’ interpretations, who contaminate pasta with the shades of their own culture. This competition involves some of the New York’s best restaurants and is proud to be hosted by the prestigious James Beard House for the final event.

Pasta di Martino Cuoco
Pasta di Martino Spaghetti

The Pasta

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 jury

Our Jury Members who have contributed immensely to our Contest
Eleonora Cozzella

Eleonora Cozzella

Graduated in Philosophy at La Sapienza, and specialized in Journalism at Luiss, she coordinates since 2006 the site food & wine of the Espresso-Repubblica group, write for the guide I Ristoranti d'Italia of the Espresso. She is heads panel for Italy of the international jury which annually ranks the World's 50 Best Restaurants.

Giuseppe Di Martino

Giuseppe Di Martino

Pasta maker, wine and food lover, owner of Pasti?cio Di Martino, President of Consortium Gragnano Città della Pasta, councilor at AIDEPI, CEO of Tradizione Italiana Consortium.

Luciano Pignataro

Luciano Pignataro

Italian journalist, correspondant for Espresso Restaurant guide and is engaged in the new guide of Italy Wines of Slow Food.

Albert Sapere e Barbara Guerra

Albert Sapere e Barbara Guerra

Food writers and creator and executor of 'Le Strade della Mozzarella' Event.

Faith Willinger

Faith Willinger

Chef, author and born-again Italian. She moved to Italy in 1973 and has spent over 30 years searching for the best food from the Alps to Sicily.

Colu Henry

Colu Henry

Colu Henry is a food-lifestyle influencer and recipe developer. Recently, she wrote Back Pocket Pasta: Inspired Dinners to Cook on the Fly. This cookbook features 100 recipes showcasing how a well-stocked kitchen and seasonal ingredients can create a simply, delicious prepared meal. She previously was the Director of PR and then Director of Special Projects at Bon Appétit. Her writing has appeared in publications such as Refinery29, Cherry Bombe, and Wine Enthusiast.

Mitchell Davis

Mitchell Davis

Mitchell Davis is the Executive Vice President of the James Beard Foundation and has been with the foundation for 20 years. He is also the author of four cookbooks including The Mensch Chef and Kitchen Sense, a food journalist, restaurant reviewer, and scholar with a Ph.D. in Food Studies from New York University. Additionally, Davis is chair of the Eastern North American Region judges panel who choose The World’s 50 Best Restaurants.

Sierra Tishgart

Sierra Tishgart

James Beard award-winning writer Sierra Tishgart has been the Senior Editor of Grub Street since 2012. She also freelances for Cherry Bombe, Elle, Bloomberg Businessweek, and other magazines. Her coverage focuses on culinary/restaurant trends and news in the NYC area; she is not a restaurant reviewer, but occasionally writes critically about restaurants.

Winner

It'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'
It'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'

The finalists' video recipes

Joshua Pinsky

Momofuku Nishi

Ceci e pepe Bucatini.

Ed Schoenfeld

Red Farm

Rosmarino w/anise braised short ribs.

Garrison Price

Il Buco Alimentari

Eliche Giganti with salt meadow lamb ragout.

Silvia Barban

La Rina

Fresine w/ Calabrian chilies, breadcrumbs & toasted hazelnuts.

Carlo Bigi

Gemma

Fusilli Lunghi w/ Shrimps.

Rita Sodi

I Sodi

Paccheri all'Aglione.

Jared Sippel

Italienne

Paccheri w/ Grilled Swordfish.

Raffaele Solinas

Maiella

Bucatini with bottarga di muggine & ruchetta selvatica, tossed in a Pecorino Romano wheel

David De Lucia

Casa Lever

Spaghetti with bottarga di muggine, shallot and lemon.

Hillary Sterling

Vic's

Spaghetti w/ crab.

press release

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