Did you know that October 25 is World Pasta Day and October is National Pasta Month? So, it goes without saying that celebrating National Pasta Month with Doña Elena Al Dente Pasta at Hotel Celeste’s Lucia Ristorante last week was an event I would not want to miss at all.
The event also made me all the more excited since Doña Elena Al Dente Pasta is the only artisan quality Italian Pasta in the country using high quality 100% Durum Wheat semolina or hard wheat. And since it is artisan (a term quite popular nowadays), the noodles are cut using special bronze dies. These dies leaves a rough texture on the pasta allowing any kind of sauce to easily stick to the noodles. It doesn’t easily slide off. Cool fact, right?
Doña Elena Al Dente Pasta Launch
So, to kick-off the much anticipated Doña Elena Al Dente Pasta launch, a cooking demo by Chef Davide Lombardi was done at Lucia Bistro fronting Lucia Ristorante.
Chef Davide Lombardi, a seasoned chef from Italy is a culinary instructor as well at the Center for Culinary Arts (CCA). Married to Janet, a Filipina from Bataan whom she met in Paris, Chef Davide Lombardi has been living in the Philippines for 5+ years now. You can also check-out some of Lucia Ristorante’s specials here.
Chef Lombardi whipped up 2 delicious pasta recipes. One of which was Fettuccine alla Siciliana using Doña Elena Al Dente Fettucine.
It has anchovy fillets, black olives, capers and basil. Doña Elena Al Dente Fettucine was really firm to the bite and the ingredients really do cling to the noodles. Bronze die cut pasta really does make a whole lot of difference.
Another guest during the launch was Nina Daza-Puyat who comes from a family of well-known chefs and restaurateurs. 🙂
She fondly shared her experiences when she was living abroad and had to make do with what was usually available in her pantry like pasta. According to her, pasta is like a blank canvass. You can easily pair it with any dish. And I absolutely agree with her! I do that too when I run out of cooking ideas.
We were also treated to Chef Lombardi’s delicious samplers at Lucia Ristorante.
Parmigiana Di Melanzane (Roasted Eggplant with Mozzarella and Parmesan)
Scallopine Alla Milanese (Pork Loin)
Napoletana Pizze (Tomato Sauce with Mozzarella and Basil)
But the launch didn’t end there just yet! There was also a friendly cooking competition which my husband and I were surprisingly selected to join!
I cook regularly but I try to avoid cooking competitions. Why? Simply because I don’t want the pressure that normally comes with these kinds of contests! But, our names were already called… and I am also known not to back down on a challenge. So, bring it! LOL.
And so it began! We randomly got the “cream-based” recipe using Doña Elena Al Dente Fettucine.
Thank you Jonel of nomnomclub.com for taking our picture.
Avoiding being flashy (which would entail a longer cooking time), we opted to cook Carbonara with Bacon and Mushrooms! Simple and straightforward. After a short while… Tada!
Guess what? This dish actually won 2nd place! Not bad! Not bad at all! 😉
Quick trivia: The Dreyfus household is known to love and adore pasta dishes. Every time I run out of recipes to cook, I simply boil whatever kind of noodles I have in my pantry, whip up a quick Aglio Olio or cream-based or red sauce pasta dish.
If you want your pasta “al dente” all the time, choose Doña Elena Al Dente pasta. It also happens to be healthier because it’s GMO-free and 100% certified all natural!
Choose the better pasta… Choose Doña Elena Al Dente Pasta!
Dona Elena variants include Spaghetti (500g), Fettucine (500g), Lasagna (500g), Penne Rigate (500g and 250g) and Fusili (500g and 250g).