THE WINNER
On October 10th-11th, Paris set the stage for the 8th edition of Pasta World Championship. 14 great under-35 chefs from all over the world took an exciting three-round challenge: the Masterpiece, the White Canvas and the Gran Finale. After 2 days of intense competition, Japanese chef Keita Yuge won the 2019 Barilla Master of Pasta title, thanks to his unforgettable dish. “Penne Gorgonzola Profumo Giapponese” perfectly embodied the theme of this 8th edition: The Art of Pasta.
The Masterpiece
MEMORIES OF MEDITERRANEAN FLAVOURS
Spaghetti with zucchini and Italian cheese foam
Nicola Pelligana
AUSTRALIA
LA VITA VERDE
Capellini in smoked char sauce with pea and sorrel puree, roasted dark rye bread, walnut and raisin crumble and lemon verbena foam
Sebastian Butzi
AUSTRIA
SUMMER BY THE SEA
Capellini with langoustine tartare, dill bagna cauda and bisque
Heaven Delhaye
BRAZIL
SPAGHETTI CON LE SARDE
Pasta sarde mosaico
Kshitiz Sethi
CANADA
PASTA LAND ART
Pastatouille
Edouard Chouteau
FRANCE
FEEL THE BEET
Bavette with beet root and goat cheese
Zora Klipp
GERMANY
ARABESQUE
Tortiglioni with Florina peppers, lamb sweetbreads, kariki cheese and anchovies
Nikos Billis
GREECE
PASTA E PATATE
Conchiglie rigate with potatoes and caciocavallo cream, basil, crunchy bread and raw langoustines
Matteo Carnaghi
ITALY
PENNE GORGONZOLA PROFUMO GIAPPONESE
Penne al gorgonzola with oyster and an aroma of Japan «Sake, Sansho, Yuzu»
Keita Yuge
JAPAN
A DISH INSPIRED BY AUTUMN
Tagliatelle with chestnuts, coffee and mushrooms
Jay Boyle
NORWAY
WALK IN THE WOODS
Spruce and mushrooms Spaghetti
Léa Marion
SWEDEN
SOMEWHERE BETWEEN RED AND YELLOW
Trofie pasta, sweet potato, kumquat, carrot, rosemary
Gabriel Heintjes
SWITZERLAND
BENVENUTI AL SUD
Rigatoni stuffed with turnip tops, marinated red prawn, stracciatella cheese, tarallini crumbs
Christian Carrieri
UAE
VIVALDI’S SPRING MOVEMENT
Bucatini with pistachio pesto
Sean Turner
UNITED STATES OF AMERICA
THE JURY
DAVIDE OLDANI (Chef )
"Art and artisan have the same roots. Pasta is an artisanal form of art. It’s the art of fine taste, something that changes depending on the ingredients we put on the plate."AMANDINE CHAIGNOT (Chef)
"I see pasta as a canvas that each chef can use in many ways. It’s an ingredient you can use to express different things, it gives you such freedom!"SIMONE ZANONI (Chef)
"For me, the art of pasta is about the ability to enhance and transform what is basically a social, everyday item into something artistic."Paola Navone (Designer)
"Pasta is a beautiful example of democratic design. Simple, natural, universal. I think it's a magnificent "creative medium”: it can make anyone feel a little bit like an artist."ASHLEY ALEXANDER (Food photographer)
"Like art, pasta can not only evoke emotion and inspiration in the moment but can spark and inspire further creativity and future work."Pasta World Championship 2019 - The Art Of Pasta
A painting, a sculpture, an element of design. A ballet, or a piece of music. Is pasta an art? For us it is.
A fine combination between form and movement, eclecticism and simplicity, beauty and taste. It is an art, maybe the sum of many arts. It's the art that explodes all over the world.
Re-live the best moments of the 8th edition of Pasta World Championship and discover The Art Of Pasta.
THE ART OF PASTA
2019 EDITION'S THEME
In 2019, Pasta World Championship reaches its 8th edition, and this year’s theme is “The Art of Pasta”.
Is pasta an art? For us it is.
Each piece of pasta is a small piece of design that combines beauty and taste.
Creating with pasta means playing with the colors of a painting, the grace of a ballet, the sounds of a symphony.
It is form and movement, and creates masterpieces.
It is an art, or the sum of many arts.
Pasta is the ultimate summa: something simple and essential that can be reinterpreted, transformed and continually revolutionized by the greatest Masters in the world.
This is the art that explodes all over the world.
This is the Art of Pasta.
