All Hail the Prince of Pasta!

March 6, 2011 - PRLog -- A man, a family, a tradition. Starting from humble origins with his family’s pasta-making business in the charming new province of Fermo on the Adriatic coast, Vincenzo Spinosi has turned that small enterprise into an internationally renowned brand. Today Spinosi is synonymous with maccheroncini, a pasta made only in his tiny village in the new province of Fermo, as well as other pasta innovations the company has developed. Spinosi products are sold all over the world which is why Vincenzo Spinosi is known as the "Prince of Pasta."

Spinosi learned the family business from his parents and grandparents at a very early age.  “I started making pasta when I was 2 feet tall” says the pasta entrepreneur.  Spinosi has continued his family's artisan tradition, using quality ingredients and maintaining the highest standards. Using only semolina flour and eggs, the employees take a great amount of time and care mixing and cutting the pasta.  “Italian law requires that at least four eggs be used per kilo of flour; we use ten eggs per kilo in order to give the pasta its gorgeous blonde colour and maintain its texture” says Spinosi. “The law also allows for water in the recipe, but we use no water at all in order to keep the pasta more flavourful.”

Vincenzo has a few tips about how to make the perfect pasta dish.  “Make sure you use plenty of water in order to make the pasta dance, and once you put my pasta in, don’t leave it in too long.  My pasta is the only one in the world that needs only a minute to cook.”  He also says other nationalities use too much sauce.  “If you use too much sauce, you steal the spotlight from the star, the pasta! Spinosi pasta is like a fine-looking woman; like her, it needs no makeup for the beauty to shine through!”

Many of us also cook with the mistaken assumption that we must drain the pasta totally. “My pasta is very absorbent so it can retain a lot of moisture.  If you add a little of the cooking water back into the pasta, one package can be used to feed 4-5 people.”

These days Vincenzo travels all over the world, enchanting food lovers worldwide with his charismatic personality, high quality products and entertaining cooking demonstrations with world-renowned chefs. In 2006 Italian President Giorgio Napolitano awarded him with the title of “Grande Ufficiale”, the Italian equivalent of a Nobel Prize, and he received the Five-Star Diamond Award by the American Academy of Hospitality Sciences. This award has only been awarded to three Italian companies through the years.

Spinosi will be attending the La Dolce Vita trade fair in association with the Fermo Chamber of Commerce, and will be promoting in particular his Spinosini pasta, which he created to celebrate his two sons, Marco and Riccardo, entering the business with him in 2000. This pasta is full of Omega-3 and very healthy.  He will be cooking one of his favourite recipes, Spinosini with prosciutto and lemon zest, at 3:30 p.m. on the 13th of March.   He will also be available at the Fermo Chamber of Commerce stand, promoting his passion for pasta through his marvelous creations.

If you’d like more information about Vincenzo Spinosi or to schedule an interview with him or the Fermo Chamber of Commerce, please call Tim or gina Wills at +39 348 099 1901/348 5500890 or email at gandtwills@gmail.com.