The first True Italian Pasta Street Festival arrives to Berlin
True Italian presents the first street food festival completely dedicated to pasta with regional Italian recipes from South to North
From Lombard malfatti to Apulian orecchiette, from Sardinian malloreddus to Trentino Schlutzkrapfen, from Sicilian pasta alla Norma to Umbrian pasta alla Norcina, from Neapolitan Genovese to Roman Cacio e Pepe, not to mention the Campanian pasta fritters... The whole world of Italian pasta from South to North condensed into a single weekend in a single location for the first time in Berlin: the True Italian Pasta Street Festival on the 14th and 15th of September from 12pm to 9pm at OST Hafen. For this first edition, True Italian has gathered 11 stands, each representing a different Italian region or city and offering for the occasion typical pasta recipes of these territories.
The event
The first edition of the True Italian Pasta Street Festival aims to celebrate the manifold identity of Italian pasta, a product that is interpreted in hundreds of different ways in the various Italian regions, taking on particular shapes, undergoing various preparation methods, and finally being seasoned or filled with different ingredients. During the event, each stand will represent a specific Italian region and will offer two or three typical recipes from that area at a fixed price for every portion.
Among the participating stands are true pillars of Italian dining in Berlin such as Mani in Pasta, Malafemmena or Focacceria San Francesco, as well as interesting new entries such as Soulty Food Club, Modì and Merlì.
Once your pasta craving has been satisfied, you can also order something sweet at Kuchen von Gaia (tiramisù and Sicilian cannoli) or Peggy Bee (artisanal gelato) and to drink a good coffee at Espresso on The Road.
Aspiring chefs will have a unique opportunity to roll up their sleeves and learn the secrets of preparing fresh filled pasta from Alo of Kochbar Berlin in a series of exclusive workshops.
Moreover, while enjoying these specialities, it will be also possible to attend to free show cooking sessions to learn from the experts their secret for their perfect pasta, to enjoy some live music or simply vibe on the DJ set.
Admission to the event will cost €4 for adults, while it will be free for those under the age of 16. Tickets are already on sale on Eventbrite.
The origins of the Italian pasta tradition
The pasta tradition in Italy has ancient roots and is the result of a mixture of cultural and historical influences. Pasta, meaning a mixture of flour and water that is worked and then cooked, was already known in ancient times. The first historical evidence about food resembling pasta is found within ancient Greek and Etruscan civilizations, but it was the Romans who really established this tradition. Then, during the Middle Ages, the production of dried pasta became more and more widespread, particularly in Sicily. This was also due to the Arabs, who introduced new techniques for preserving pasta, allowing it to be transported and stored for long periods of time, thus facilitating its spread.
The real “pasta boom” took place between the 17th and 18th century, when durum wheat crops started becoming more common throughout the South of Italy and pasta turned into one of the staple foods in the Italian diet. Naples, in particular, became the nerve centre of its production, with the famous "maccheronai" who prepared and sold pasta in the streets. Over time, pasta diversified in shapes and sauces, becoming the symbol of Italian cuisine as we know it today. The art of pasta-making has been passed down from generation to generation, becoming one of the most popular and well-known dishes in the world.
Some types of pasta featured at the True Italian Pasta Street Festival
Malfatti - typical of Lombardy - are similar to gnocchi, but have a softer texture. The main ingredients are ricotta, spinach, eggs, grated cheese and a little flour or breadcrumbs to bind everything together. The dough is then given the shape of small balls, cooked briefly in boiling water and served with melted butter, sage and sometimes a sprinkling of cheese.
Cavatelli are a traditional type of pasta from southern Italy, specifically Puglia. Their name comes from the Italian verb "cavare", which refers to their characteristic shape, obtained by pressing the dough either by hand or with a specific tool to form a small cavity. They are made with a simple dough, usually durum wheat flour and water. They have a shape that is perfect for holding sauces.
Culurgionis (or culurgiones) are a type of stuffed pasta typical in Sardinia. They are similar to ravioli, but differ in shape and in the way they are sealed, which resembles a wheat spike and requires specific skills and patience. The traditional filling of the culurgionis is made of potato, Sardinian pecorino cheese and fresh mint. They are usually served with a simple sauce that consists of fresh tomatoes, olive oil and a sprinkling of grated pecorino.
Some pasta recipes featured at the True Italian Pasta Street Festival
Ragù Genovese is a traditional dish of Neapolitan cuisine. It is made with beef and a generous amount of onions, that will break down during the long cooking process and create a creamy, sweet sauce. The meat is slowly cooked with celery, carrots, white wine and a little broth for up to 5-6 hours. The origin of the name "Genovese" is uncertain, so there are various theories: one of the most well-known argues that the name comes from the presence of Genoese cooks in Naples during the Aragonese period. On the other hand, another theory claims that the dish was served in taverns run by Genoese in the port of Naples.
Pasta alla Norma is one of the most iconic dishes of Sicilian cuisine, in particular of the city of Catania. It is made with a few simple ingredients: fried aubergines, tomato sauce, grated salty ricotta, fresh basil and, of course, pasta, usually a short shape like rigatoni, penne or maccheroni. The name "Norma" is said to be a tribute to the opera "Norma" by the Catanese composer Vincenzo Bellini. According to tradition, the name was coined by the Catanese playwright Nino Martoglio, who, after tasting the dish, exclaimed that it was "una Norma!", comparing its excellence to Bellini's famous opera.
Pasta alla Norcina is a traditional Umbrian dish, specifically from the town of Norcia, famous for its salami and pork products. This recipe celebrates the richness and simplicity of Umbrian country cooking, characterised by strong flavours and high-quality ingredients. It features a sauce made with Norcia sausage, cream, pecorino cheese and black truffle. It is typically served with strangozzi (a long pasta typical of Umbria, similar to thick tagliatelle but made without eggs), rigatoni or penne.
True Italian Pasta Street Festival
WHEN: Saturday 14th and Sunday 15th of September 2024, from 12:00 to 21:00
WHERE: OST Hafen Berlin (Alt-Stralau 1-2, 10245 Berlin)
WHAT: More than 30 regional pasta recipes from all regions of Italy, from South to North, at a fixed price (€6 for 50g, €10 for 100g)
ENTRY: €4, free for those under 16 years old. Presale tickets available on Eventbrite
Stands and Recipes
Dolci e Salati - Basilicata:
- Fusilli with pepper cream and parmesan chips
- Orecchiette with tomato sauce and sausage
- Penne with ricotta, walnuts, breadcrumb and crusco pepper
Gluten free option available (+1€)
Focacceria San Francesco - Sicily:
- Pasta alla Norma: fried aubergines, tomato sauce, salted ricotta and basil
- Pasta with pistachio cream, ricotta, saffron breadcrumbs and pecorino cheese
Isola Italia - Apulia:
- Orecchiette with turnip tops (with chilli pepper and anchovies on request)
- Cavatelli alla Crudaiola: fresh cherry tomatoes, rocket and salted ricotta
Malafemmena - Campania:
3 bucatini-fritters:
- The classic: ragout, peas and béchamel sauce
- The vegetarian: Cacio & Pepe
- The vegan: puttanesca (without anchovies)
Mani in Pasta - Lazio:
- Tonnarelli Carbonara
- Ravioli stuffed with Cacio & Pepe in butter and mint sauce
- Penne all'Arrabbiata: tomato sauce, garlic, chilli and parsley
Merlì Berlin - Lombardia:
- Malfatti with butter and sage sauce
- Strozzapreti with beef cheek sauce and red wine
Modì - Umbria:
- Pasta alla Norcina: cream, sausage and truffle
- Gnocchi with gorgonzola and truffle
- Gnocchi with cherry tomatoes and porcini mushrooms (vegan)
Sfizio Italiano - Sardinia:
- Malloreddus with Campidanese: sausage ragout, wild fennel and tomato
- Culurgiones (ravioli stuffed with potatoes and mint) with tomato and basil sauce (vegan)
- Culurgiones (ravioli stuffed with potatoes and mint) with zucchini, saffron cream of shrimps
- Sardinian fregola with lentils, chickpeas and a sprinkling of seasoned pecorino cheese, accompanied by carasau, a typical Sardinian bread
Soulty Food Club - Trentino Alto Adige:
- Tagliatelle with ‘Schüttelbrot’ (crispy rye bread) with gorgonzola and smoked bacon
- Mezzelune filled with spinach and ricotta in melted butter and chives sauce
Topping on request: melted Alpine cheese +2.50€
Spaccanapoli Nr. 12 - Campania:
- Seafood Genovese: octopus ragout and onions
- Meat Genovese: white ragout with meat and onions
- Veggie Genovese: vegetables ragout and onions
Tante Ceccarelli - Piedmont:
- Gnocchi with walnut cream and lemon
- Gnocchi with Castelmagno, typical Piedmontese cheese
- Pumpkin gnocchi with pumpkin seeds
- Gnocchi with truffle
Dulcis in fundo
Kuchen Von Gaia - Sicialian cannoli and Tiramisu
Peggy Bee - Gelato
Espresso on the Road - Coffee
Organizers and Partners
The first edition of the True Italian Pasta Street Festival is organized by Berlin Italian Communication, the communication agency including the brand True Italian and the online Berlino Magazine.
The event is also supported by Limoncello DICAPRI, Molinari Extra and Viani.
Viani has two grocery stores in Berlin. In Schöneberg and right in the middle of Prenzlauer Berg, Viani Alimentari offers a wide selection of Italian and Mediterranean foods such as olive oil, wine, pasta, and antipasti. Occasionally, you might even meet the producers of the diverse products who present their goods in person. Good taste and a sense of enjoyment are important concerns for Viani, turning everyday life into a small celebration. In the deli cafés of both stores, you can enjoy fresh cuisine all day long, from crispy focaccia to soups and salads, or you can put together an aperitif plate. And for those who want to cook themselves, Viani also offers cooking classes here, which convey the diversity of Italian regional cuisines from the north to the south of the country and the large islands.
Press contact
Sara Trovatelli: +49 1575 7708708
Office
Gryphiusstr. 26, 10245 Berlin
+49 30 628 674 42