The UK’s largest fresh pasta company is celebrating the news that UNESCO has acknowledged that Italian cuisine has a rich cultural meaning that goes beyond the plate.
Head chef Roberta D’Elia comments: “There are at least 300 pasta shapes in our world today, but they wouldn’t be here if it wasn’t for our families – or crucially, our nonnas – handing down the recipes like treasured heirlooms. Italy is overflowing with incredible food, and it’s not just the well-known spots like Rome or Naples that deserve attention. As someone who is proudly from Puglia, I’ve always believed that the heart of Italian cuisine lives in its less-obvious regions, like the fragrant hills of Liguria or the mountain towns of Piedmont. These places offer dishes that are rich in history, full of flavour, and are still a secret to many. At Pasta Evangelists, we want to shine a light on these hidden gems because once you’ve tasted agnolotti from Piedmont or frisceu from Liguria, you’ll realise there’s a whole other Italy waiting to be discovered so here is some inspiration for your next meal!”
- Orecchiette alle cime di rapa – chef Roberta explains why it’s her favourite: “For me, orecchiette alle cime di rapa is pure comfort and tradition on a plate. I grew up in the region of Puglia where this dish is part of our identity. You’ll see people even today hand-rolling the little ears of pasta in the streets of Bari – it’s amazing to witness. The combination of the slightly bitter cime di rapa with the savoury anchovies and garlic is so simple, yet so rich and full of flavour. Every bite takes me straight back to my childhood and the family table, and that’s why it will always be my favourite pasta dish! When I’m in the UK it has to be the Cherry Tomato Sauce with Spaghetti and a side of burrata which is one of my favourite dishes from Pasta Evangelists where I am Head Pastaia.”
Piemonte-Style Beef Filled Agnolotti in Garlic Butter: Hailing from the rolling hills of Piemonte, which is the land of Barolo wine and slow-cooked food, the delicate agnolotti “pasta parcels” are filled with lush beef and finished in a golden garlic butter. It’s a testament to the region’s refined yet simple cuisine.
Ragu alla Bolognese – OK you’ve likely heard of this one. But Bologna’s classic meat sauce, with pork and beef mince – traditionally served with egg tagliatelle – is hard to beat.
Truffle Cacio e Pepe with Wavy Edge Pappardelle: A luxurious twist on Rome’s most minimalist dish. This version of Cacio e pepe – meaning “cheese and pepper” – pays homage to Piedmont’s truffle-hunting traditions.
Chicken & Wild Mushroom Sauce: This comforting northern Italian classic evokes the flavours of the Alps – creamy, earthy, and deeply satisfying. Pappardelle, with its flat, silky ribbon shape, is one of Tuscany’s oldest pasta shapes, designed to capture rich and hearty sauces like chicken and mushroom. This is a dish that transports you straight to a cosy chalet after a day on the slopes.
Piemonte-Style Beef Filled Agnolotti in Garlic Butter: Hailing from the rolling hills of Piemonte, which is the land of Barolo wine and slow-cooked food, the delicate agnolotti “pasta parcels” are filled with lush beef and finished in a golden garlic butter. It’s a testament to the region’s refined yet simple cuisine.
Ragu alla Bolognese – OK you’ve likely heard of this one. But Bologna’s classic meat sauce, with pork and beef mince – traditionally served with egg tagliatelle – is hard to beat.
Truffle Cacio e Pepe with Wavy Edge Pappardelle: A luxurious twist on Rome’s most minimalist dish. This version of Cacio e pepe – meaning “cheese and pepper” – pays homage to Piedmont’s truffle-hunting traditions.
Chicken & Wild Mushroom Sauce: This comforting northern Italian classic evokes the flavours of the Alps – creamy, earthy, and deeply satisfying. Pappardelle, with its flat, silky ribbon shape, is one of Tuscany’s oldest pasta shapes, designed to capture rich and hearty sauces like chicken and mushroom. This is a dish that transports you straight to a cosy chalet after a day on the slopes.For top tips, recipes, or to book online / order a takeaway, visit pastaevangelists.com.
The people behind the pasta
Pictured: Finn Lagun, Alessandro Savelli and Chris Rennoldson founded Pasta Evangelists in 2016. Today, it operates 11 restaurants and hugely successful Pasta Academy that has trained over 100,000 students in the art of pasta made by hand.
“It has always been our mission to show the UK that there is more to pasta than first meets the eye. Each shape represents knowledge and tradition passed through families over hundreds of years. By working with our head Chef Roberta D’Elia and three Michelin star Executive Chef Giancarlo Perbellini, we’re able to bring authentic and delicious fresh pasta dishes straight from Italy to the UK” says Allesandro Savelli, the half British, half Italian Founder and CEO of Pasta Evangelists.
