A new recognition for La Locanda di Pietracupa and its chefs.
After being assigned the task by Pasta Agnesi, a company that is part of the Colussi multinational group, they showed important chefs from Taipei and Bangkok how to best use typical Italian products such as pasta and its sauces.
Chosen to represent Italian cuisine and traditions in the East, Monica and Franca were responsible for the choice of raw materials, the recipes' preparation and photo shoots, and a large, final, live demonstration.
Monica and Franca took traditional and classic Italian flavors from Tuscan cuisine and rendered them more appetizing to Eastern palates, receiving accolades throughout their cooking show tour.
"We were welcomed with great enthusiasm and it was a thrill to see the interest and participation in our work, recipes, and products that all have a unique story to tell; this is what distinguishes us from the rest of the world" said Monica, with the pride of a chef who truly loves her land and her work.
"Italy and Tuscany have a heritage that must be spread through the teaching of recipes, cooking methods, interpretations, and presentations of the dishes: to see our work appreciated so far away from Chianti has made us truly happy," said Franca, a chef who knows how to create that mix of tradition, talent, ingenuity, and creativity that is so appreciated abroad.
Their cuisine (which received a lot of positive feedback even after their return to the Chianti region) was appreciated as a synonym of Italian spirit, simplicity, class, and skill: all characteristics that can be found daily at "La Locanda di Pietracupa".
Because as everyone knows, haute cuisine, just like high fashion, is custom-made, nothing is simple but that is how it must seem... Italian cuisine, at the root of things, is essentially the most evolved home cooking in the world, which was dictated in the past by women, mothers, and grandmothers, and today by chefs like Franca and Monica who unite tradition with creativity and knowledge.
Here are some recipes of the dishes prepared by Monica and Franca during their time in Bangkok and Taipei that were most appreciated by the Asian restaurateurs: