From a packet of Marks & Spencer pasta:
Authentic Italian pasta, made & air dried in the Italian Alps by the Felicetti family, using select Italian wheat & a bronze die for a rough texture that picks up every drop of sauce.
If only I could meet the Felicettis and shake every member of the family firmly by the hand. As the warm Alpine breeze gradually bronzed our faces the same colour as their renowned pasta die (sic), I would congratulate them heartily. Slapping old Alfredo Felicetti on the back and taking another quick sip from my Valpolicella, maybe I'd even propose a toast.
"You have solved one of the biggest culinary challenges ever encountered by man. For years, my enjoyment of pasta has been spoilt by its smooth and uniform texture. At the end of every meal, I would find sauce residue on my plate and ask myself why - with all the expertise and collective wisdom accumulated over generations by the Italian mountain men - has no one thought to produce some truly rough penne that mops up every single drop. You, Signor, and your beloved wife and daughters, have revolutionised pasta production in such a way that meal times will never be the same again. I salute you. And promise you a shelf in the Simply Food store at Marble Arch."
For more food blurb, follow me on Twitter: www.twitter.com/foodman
Authentic Italian pasta, made & air dried in the Italian Alps by the Felicetti family, using select Italian wheat & a bronze die for a rough texture that picks up every drop of sauce.
If only I could meet the Felicettis and shake every member of the family firmly by the hand. As the warm Alpine breeze gradually bronzed our faces the same colour as their renowned pasta die (sic), I would congratulate them heartily. Slapping old Alfredo Felicetti on the back and taking another quick sip from my Valpolicella, maybe I'd even propose a toast.
"You have solved one of the biggest culinary challenges ever encountered by man. For years, my enjoyment of pasta has been spoilt by its smooth and uniform texture. At the end of every meal, I would find sauce residue on my plate and ask myself why - with all the expertise and collective wisdom accumulated over generations by the Italian mountain men - has no one thought to produce some truly rough penne that mops up every single drop. You, Signor, and your beloved wife and daughters, have revolutionised pasta production in such a way that meal times will never be the same again. I salute you. And promise you a shelf in the Simply Food store at Marble Arch."
For more food blurb, follow me on Twitter: www.twitter.com/foodman
Wow that must be impressive pasta. Do they promise to soak up every single drop of sauce, no matter how much Dolmio I dump on my penne? Like the miracle of the loaves and fishes...
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