意大利面品牌十大排名、意大利面品牌十大排名有哪些

9月4日，高端意大利面食品牌曼奇尼（Pasta Mancini）品鑒會(huì)于Opera BOMBANA舉辦，第三代創(chuàng)始人Massimo Mancini先生攜團(tuán)隊(duì)專程從意大利來(lái)到北京，與嘉賓、好友、知名媒體一起分享曼奇尼品牌意大利面在生產(chǎn)過(guò)程中的細(xì)節(jié)步驟及獨(dú)到之處。

On 4 September, a tasting event for premium pasta brand Pasta Mancini was held at Opera BOMBANA. Founder Massimo Mancini travelled to Beijing from Italy to share his experiences and explain Pasta Mancini’s unique production process.

從左至右 From Left to Right：

Andrea Susto, 行政主廚·Executive Chef of Opera BOMBANA

Giuseppe Lo Presti, 中國(guó)總經(jīng)理·General Manager China of IF&B

Massimo Mancini, 第三代創(chuàng)始人·Founder of Mancini Pastificio Agricolo

( Photo by 虎虎生味兒 )

Massimo Mancini先生從種子成為意面的故事為嘉賓們娓娓道來(lái)。曼奇尼意大利面的小麥每年在意大利中部的勒馬爾種植和收獲，根據(jù)氣候的不同，不同年份的小麥會(huì)擁有自己獨(dú)特的特性。

曼奇尼意大利面的每袋包裝上均會(huì)印有小麥的收獲年份，讓每一個(gè)食客都可能有機(jī)會(huì)分辨出勒馬爾的歲月變遷。當(dāng)嘉賓們將視線再次聚焦到美食之時(shí)，每一根面條都擁有了不平凡的意義。

Mr Mancini told the story of how wheat becomes pasta. Pasta Mancini is made exclusively with durum wheat grown and harvested in the heart of Le Marche region, Italy, resulting every year in a “seasonal” product reflective of each year’s agricultural conditions. Each bag of Mancini pasta has the year the wheat was harvested printed on it, giving diners a chance to taste how the wheat grows and changes over the years.

品鑒會(huì)以“盲品”進(jìn)行開(kāi)場(chǎng)，每位嘉賓面前的盤中呈現(xiàn)三款意面，配以意大利初榨橄欖油，在品嘗之后曼奇尼意面毫無(wú)意外的脫穎而出，其誘人的香氣以及優(yōu)質(zhì)口感，讓人們不由得充滿好奇，迫不及待的與曼奇尼（Pasta Mancini）踏上一場(chǎng)相識(shí)的田園之旅。

The event started with a blind tasting. Three kinds of pasta dressed simply with olive oil were served to the guests, and Pasta Mancini easily stood out among the rest. The outstanding flavour and texture made the guests excited to try more dishes made with Mancini pasta.

Executive Chef · Andrea Susto

Opera BOMBANA行政主廚Andrea Susto為到場(chǎng)嘉賓制作了兩款意面，并分享了烹飪心得體會(huì)。和其它品牌的意大利面相比，曼奇尼意大利面表面更為粗糙，附著力優(yōu)秀，可以更好的包裹醬汁；且制作曼奇尼意大利面的水質(zhì)更加精純，煮過(guò)面的水更加粘稠金黃，使意面能夠更好的為醬汁增添風(fēng)味。

Executive chef Andrea Susto prepared two different pasta dishes for guests at the event. Cmpared to other types of pasta, Mancini pasta has a rough surface, which helps sauces to coat each strand or piece, and it gives off a lot of starch when cooking, meaning that the cooking water can be used to thicken sauces.

MEZZI PACCHERI MANCINI

意式管面配地中海海虹，金槍魚(yú)，意大利綿羊芝士

Mediterranean Mussels, Tuna Bottarga Heart,

Piacentinu Ennese Cheese

( Photo by 虎虎生味兒 )

意式管面配地中海海虹，金槍魚(yú)，意大利綿羊芝士，半圈意面（MEZZI PACCHERI）是由面粉和水制成，即便在不加醬料的情況下也會(huì)越嚼越香，半圈意面更好的吸收海虹醬汁，搭配綿羊芝士，濃郁加倍，滿口留香。

The first dish features mezzi paccheri, a short tube-shaped pasta, served with mussels, tuna, and Pecorino cheese. The rough surface of the pasta, resulting from being cut with bronze die plates, helped it to absorb all the flavours of the seafood and the sharp sheep’s cheese.

FUSILLI MANCINI

意式螺旋面配辣豬肉香腸，新鮮番茄汁，伊比利亞火腿

Spicy Pork Sausage, Fresh Tomato Sauce, Iberico Ham & Basil

( Photo by 虎虎生味兒 )

意式螺旋面配辣豬肉香腸，新鮮番茄汁，伊比利亞火腿，略帶粗糙的表面讓螺旋面更好的包裹醬汁，番茄濃香與香腸的肉香疊加在一起，讓品嘗意面成為無(wú)比滿足的藝術(shù)。

The second pasta dish was fusilli with spicy pork sausage, fresh tomato sauce, and Iberico ham. Each perfectly-shaped morsel of pasta was perfectly coated with the rich, lightly spicy sauce.

Restaurant Manager · Vincenzo Stratoti

( Photo by 虎虎生味兒 )

來(lái)自意大利的高端意面品牌，和意大利紅酒最為搭配。本次品鑒會(huì)中選用的均是來(lái)自意大利酒莊的紅白葡萄酒，意大利風(fēng)土美酒搭配風(fēng)味美食，即便身在北京，也被濃濃的意式風(fēng)情所環(huán)繞。

Of course, premium Italian pasta is best paired with Italian wine. Opera BOMBANA selected red and white wines from Italian wineries with strong terrior to match the unique character of Mancini pasta and give guests an in-depth Italian experience.

以風(fēng)土致敬風(fēng)土

以匠心甄選品質(zhì)食材

Opera BOMBANA優(yōu)選全球美味

只為您到來(lái)時(shí)的會(huì)心一笑

Opera BOMBANA is excited to bring the best ingredients from Italy and the world to diners in Beijing!