Click here to read the Spanish version.
British gourmet food start-up Atavi is teaming up with Albert Adrià to come up with three types of pasta to ‘change the rules of the game and the narrative’.
The pasta trilogy, based on the culinary techniques of smoking, roasting, fermentation with ‘koji’ or nixtamalization, will go on sale on September 23 in the UK.
The famous Michelin-starred chef, known for having previously launched other creative lines such as nougat, now explores the world of pasta to stimulate the sensory potential of a timeless and exquisite food.
Reinventing tradition
It is a mix of innovation and tradition to present new concepts: three references of signature tagliatelle -costing between 20 and 22 pounds- that improve the digestibility of the pasta, while enhancing its aroma and flavor.
Firstly, we can find the ‘Smoked‘ version: smoked tagliatelle made from 100% Italian durum wheat, enhanced with the toasting and smoke of the vine canes; as well as the ‘Umami‘, durum wheat tagliatelle remastered by Koji fermentation with notes of warm bread crust, macadamia and miso.
Finally, the collaboration includes ‘Sourdough‘ noodles made with durum wheat and natural sourdough, which ‘reveal all the flavor and aromas of freshly baked bread, mixed with a hint of acidity, to bring a new sensory dimension to the art of pasta,’ according to Atavi‘s website.
