Latest news with #Pasta
Telegraph
6 days ago
- Business
- Telegraph
The French duo selling Italian food to the British (and smashing it)
The restaurant is packed, full of noise, laughter and loud chatter. Italian voices punctuate the air as diners dive into big bowls of pasta, pizzas and tables loaded with antipasti. I could be in Rome, Naples, Milan or any Italian city. Except I'm not. I'm in Paris – at one of Big Mamma's 29 restaurants that span seven countries. While it may ooze all things Italian, Big Mamma is actually the brainchild of two Frenchmen and started its life in Paris. Since its first trattoria, East Mamma, opened in the 11th arrondissement in 2015, the restaurant group has gone on to expand across Europe, including to the UK, where its five London restaurants attract lengthy queues and get rave reviews. At the end of 2024 it added La Bellezza in Birmingham to the list (its first British location outside the capital) and on June 6 Circolo Popolare will launch in Manchester – both delivering the brand's trademark wow-factor interiors (evoking a Sardinian festa, complete with twinkling festoon lights, in the case of the Deansgate venue) and Willy Wonka-esque dishes such as carbonara or creamy truffle pasta served in giant cheese wheels, and towering slabs of lemon meringue pie. On paper, it's hard to follow the logic. An Italian brand, conceived in Paris, using ingredients from Italy, and somehow garnering success everywhere from Munich to Monaco. Against a backdrop of what is undoubtedly a torrid time for hospitality, with big-name UK restaurant closures being announced almost every month (notably TV chef Gary Usher's Burnt Truffle in January, and Tom Kerridge 's Chelsea-based Butcher's Tap & Grill in May). So what is Big Mamma's secret? There's the age-old ethos that quality ingredients are key. Then there's the recent trend of creating restaurant interiors to impress those of us who post on Instagram before their first mouthful. But for Big Mamma's co-founder Tigrane Seydoux, the main thing is ensuring the price is right. That doesn't necessarily mean rolling out the same-priced dish in every location (unlike big chains, prices can vary between Big Mamma venues), but rather for customers to feel that, whatever the price point, they've enjoyed food at the top end of the scale for what they're paying – with the bonus of devouring it in a gorgeous space with authentic Italian service. 'It's quite difficult to identify Big Mamma in the [traditional framework] of the restaurant landscape,' Seydoux tells me. 'We're not a chain; we don't think about taking a recipe that has worked for one site and just copy-pasting that to other locations.' Instead, he says, they take a bespoke approach at each site – from the design and menu to the price point. 'Affordable,' Seydoux explains, has a different meaning for different clientele. 'We run restaurants with a 25-euro average spend up to a 90-euro average spend. We might not have the best product that exists on the market,' he admits, 'but at the price we are doing it, it is the best, and I think people value that a lot.' Seydoux stresses that he didn't set out with his co-founder, Victor Lugger, to 'revolutionise the restaurant industry'. Instead, he argues, 'what you're seeing is pretty much what any restaurant should be – offering something good on the plate, somewhere you are welcomed in the right way,' and for the right price. While each restaurant may feel unique, Seydoux admits they share a 'common DNA and common culture' – something he sums up as a 'happy mess', in which 'there is imperfection, but that gives soul and authenticity to a place'. Even the former Sunday Times restaurant critic, Marina O'Loughlin, while classing the food 'a bit crap' on her visit in 2019, hailed London's Circo Popolare as 'the restaurant where you will have the time of your life.' Seydoux and Lugger, who graduated from business school in Paris together (Seydoux to work for a luxury hotel brand, Lugger in the music industry), drew upon their shared passion for Italian cuisine when founding Big Mamma, but they weren't ignorant to its popularity and potential in the French market – nor to the power of social media. In their Paris restaurants I take in everything – from flower-adorned entrances to Rod Stewart-inspired toilets, while at Carlotta in London a statue of the Virgin Mary in boxing gloves watches over the bathroom wash basins. In Birmingham, La Bellezza boasts seven-metre-long tapestry curtains and handmade Murano glass chandeliers for its Perugia-inspired setting. Customers will get to dine in jasmine-draped courtyards in Manchester. This is 'doing it for the 'gram', and then some. Then there's the staffing. It's not my imagination that I can hear Italian accents; 80 per cent of Big Mamma's staff are recruited directly from Italy, as it's the founders' belief that the 'Italianity' they want to peddle must be delivered by Italian people. And we Britons – as well as the French – are lapping it up. The company's turnover was over £44m in 2024. When private equity firm McWin took on a majority stake in 2023, the deal valued the business at £233m (even though Lugger admitted that interest from investors ahead of the purchase 'was less' than he had expected). Big Mamma's combination of 'brash, eye-catching decor and theatrical food presentation is highly appealing to the Instagram-driven millennial generation, encouraging social media sharing and viral marketing,' says Zoe Adjey, senior lecturer in hospitality and events management at the University of East London's Institute of Hospitality and Tourism. On top of this, their dishes come with 'an added element of theatre in the service' (cue silken pasta strands being tossed in that truckle of pecorino). By expanding into six European countries outside of the UK, the company has diversified its market and reduced its exposure to challenges faced by UK hospitality, Adjey believes. Isabelle Shepherd, partner at accountancy firm HaysMac, attributes Big Mamma's success to a combination of elements, including the novelty factor of some of its dishes. 'Generally people these days want more than a typical casual dining concept, and they provide that.' Add to that the use of social media to record those experiences and you've got the perfect marketing tool for a generation that looks to Instagram and TikTok for inspiration about where to eat out. The same platforms can, of course, quickly turn sour, as Big Mamma discovered in 2024 when the group was criticised by disgruntled diners for applying a 'checkout fee' on its optional payment app, Sunday, on top of a service charge – a fee that still remains when paying via the app, though bills can be paid by card or cash without incurring a fee). Seydoux admits it isn't easy when your business is growing exponentially. Certain aspects of growth work in their favour, such as when sourcing direct from Italy, with volume helping them to work with smaller suppliers. But when growth starts to impact Big Mamma's ability to do what it does best, he acknowledges that could be the sign to slow down. Somehow, as another carbonara is captured by a sea of smartphone cameras, that doesn't seem likely any time soon…
Time of India
21-05-2025
- Entertainment
- Time of India
Why David Pastrňák is called 'Pasta' and how it stuck
David Pastrnak of Czechia in action during the 2025 Ice Hockey World Championship (Credit: Getty Image) David Pastrňák 's rise to hockey stardom began in the Czech Republic. But his identity soon found a home in Boston, and drafted by the Bruins in 2014, the right winger made headlines for his explosive playstyle. But beyond goals and assists, something else began turning heads; his nickname, 'Pasta. ' The origin wasn't complex. His last name was a mouthful for fans and teammates alike. So, they shortened it. 'Pasta' was easy, fun, and strangely fitting. Over time, it became more than a way to pronounce his name. It became a brand of its own. Pasta became part of the routine View this post on Instagram A post shared by ColorsTV (@colorstv) Pastrňák's pre-game rituals added layers to the nickname. Pasta dishes, especially spaghetti with meat sauce, became part of his known routine. The connection between the name and his love for the food became almost poetic. It wasn't just a one-off habit. It became a story fans loved to follow. Stories about spilled pasta in elevators and makeshift meals before games made their rounds. Even when routines shifted, like grabbing a Subway sandwich instead, the pasta narrative stuck; especially when goals followed. The nickname evolved into a cause David Pastrnak of Czechia in action during the 2025 Ice Hockey World Championship (Credit: Getty Image) Eventually, the nickname turned from fun to functional. 'Pasta' wasn't just a name on a jersey; it showed up in grocery aisles. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Why Didn't Anyone Tell You About This Power Saver? elecTrick - Save upto 80% on Power Bill Pre-Order Undo Pastrňák teamed up with a local supermarket to launch 'Pasta's Pasta,' with proceeds supporting pediatric cancer care. This wasn't just about image. It reflected Pastrňák's willingness to use personal identity for a larger cause. The packaging featured his number, 88, and connected with fans on a deeper level. His brand reached families beyond the rink. A flavor that matches his game Like pasta itself; simple but versatile; Pastrňák's nickname captured his energy. His personality is playful, yet his gameplay is serious and elite. The nickname mirrors that contrast. It's light-hearted, but not meaningless. The mix of sports, culture, and character made 'Pasta' memorable. It helped form a player-fan bond that went beyond hockey. It made headlines, sparked product lines, and added a dash of flavor to NHL narratives. Read more: Discovering the life of Wayne Gretzky and his children beyond the game More than just a nickname Nicknames in sports often fade with time. But 'Pasta' feels permanent. It blends heritage, routine, and personality in a way few nicknames do. David Pastrňák turned a clever abbreviation into a cultural identity. Whether scoring on the ice or supporting causes off it, 'Pasta' is a name that sticks; because it means more than it seems. Get IPL 2025 match schedules , squads , points table , and live scores for CSK , MI , RCB , KKR , SRH , LSG , DC , GT , PBKS , and RR . Check the latest IPL Orange Cap and Purple Cap standings.
Telegraph
16-05-2025
- Telegraph
The 20 best restaurants in Bologna
Bologna's restaurant scene is thriving. While meticulous attention is paid to the celebrated local cuisine, including in contemporary and street food interpretations, seafood restaurants are also increasingly popular. The focus everywhere is on quality produce and low food miles and vegetable-based dishes and wines from the nearby hills are finally holding their own on menus. Pride of place still goes to the rich local cuisine – the deep yellow fresh egg pasta in particular – and official recipes for over 30 typical dishes (including favourites tortellini and tagliatelle) are registered at the Chamber of Commerce. No Bologna restaurant worth its salt would serve pasta not made in-house or by a specialist sfoglina. Find out more below, or for further Bologna inspiration, see our guides to the city's best hotels, bars and things to do. Find a restaurant by type: Best all-rounders Best for families Best for cheap eats Best for walk ins Best for fine dining Best for alternative vibes Best all-rounders Da Cesari One of Bologna's most appealing trattorias with an attractive wood-panelled interior and traditional print tablecloths. Come for a warm welcome and a menu of typical dishes such as tortellini in broth or meatballs with tomato and peas as well as enticing alternatives like rabbit-filled green ravioli with smoked goat ricotta. The restaurant first opened over a century ago and the Cesari family has been at the helm for around 70 years; the wine list includes a range of labels from the family's winery just outside Bologna. A curious fact: local artist Giorgio Morandi used to source bottles here for his celebrated still lifes. Area: Central Contact: Price: ££-£££ Reservations: Recommended Trattoria di Via Serra It is most definitely worth making the detour beyond the station from central Bologna (having booked in advance) for palate-pleasing perfection in a low-key environment at this trattoria, which adheres to Slow Food, working with first-rate small-scale suppliers. A compact regular menu of local favourites, such as tagliatelle with ragù and ricotta-filled tortelloni is supplemented by seasonal daily specials that could include walnut spaghetti with fresh mushrooms or chickpea fritters with ricotta and mint. The pasta is homemade, as are the desserts – picture tempting treats such as ricotta and caramel cake, melon sorbet or ice cream with saba (cooked grape must).
Yahoo
09-05-2025
- Science
- Yahoo
Italian physicists explain how to avoid lumps in cheesy pasta sauce
How do you mix cheese and hot water without making it lumpy? This is the question for anyone who has ever tried to make the popular Italian pasta dish Cacio e Pepe, which consists of pasta, the Italian hard cheese Pecorino and pepper. Physicists have now taken on the challenge of solving this complex culinary puzzle and sharing it with pasta enthusiasts around the world. In the journal Physics of Fluids, scientists from the Max Planck Institute for the Physics of Complex Systems in Dresden, the University of Padua and other institutions report their findings – and provided what they consider to be a "foolproof recipe." Normally, fatty substances like cheese do not mix well with water, which is why starch is an important binding agent. Through tests, the research team discovered that 2-3% starch relative to the amount of cheese is optimal for a creamy, uniform sauce. With less than 1%, the risk of lumps is too high, while more than 4% makes the sauce stiff and unappetising. Heat is also crucial, as the sauce cannot tolerate much of it. Excessive temperatures destroy the proteins in the cheese, causing it to form lumps – a process the researchers refer to as the undesirable "mozzarella phase." That's why the water should be cooled slightly before mixed it with the cheese, the scientists say. "A true Italian grandmother or a skilled home chef from Rome would never need a scientific recipe for cacio e pepe," the study states. "For everyone else, this guide offers a practical way to master the dish." For those attempting the recipe, the researchers recommend preparing a starch solution – ideally with potato or corn starch – rather than relying on pasta water, where the starch content is unknown. Dissolve four grams of starch in 40 grams of water and heat it until it reaches a gel-like consistency. To this gel, add another 80 grams of water to cool the mixture. Only then should the Pecorino (160 grams in this example) be stirred into the starch solution until a homogeneous consistency is achieved. Finally, warm the sauce to serving temperature. Add pepper, mix in the pasta, and the dish is ready. The researchers had not only scientific curiosity but also a personal interest in the project. "We are Italians living abroad. We often have dinner together and enjoy traditional cooking," co-author Ivan Di Terlizzi from the Max Planck Institute in Dresden is quoted as saying in a statement by the American Institute of Physics. Cacio e Pepe, he said, seemed like an interesting dish from a physics perspective. "And of course, there was the practical aim to avoid wasting good pecorino."
Buzz Feed
22-04-2025
- General
- Buzz Feed
I Can't Stop Making This One-Pot, Garlicky Pasta (That's Better AND Cheaper Than Anything You Could Order Out)
Every household has a go-to cuisine they come back to again and again. In ours, it's always Italian. We do Pizza Friday, Pasta Sunday, and have a few weeknight staples we never get tired of. We also really, really love garlic. This One-Pot Garlic-Parmesan Chicken Pasta from Tasty Culinary Director Kelly Paige (aka @kellympaige) hits all the right culinary notes for us: tender bites of chicken, rigatoni, and a cheesy sauce with a bright pop of lemon for spring. It's comforting, kid-friendly, great for leftovers, and comes together in just one pot, so the cleanup is as easy as the prep. But what truly gets me? The creamy, garlicky base that makes this one-pot wonder taste like it's straight from an Italian restaurant. Serve it with some of the pairing ideas below to make it a full Italian-inspired experience, all from the comfort of home with a budget-friendly price tag. Mangiamo — let's eat! Tasty How to Make It Start by heating the avocado oil in a large, deep skillet over medium-high heat. While that warms up, sprinkle the chicken with your seasonings. Add it to the skillet and cook for about four to five minutes, stirring occasionally, until it's nicely browned on all sides. Tasty Toss in the garlic and stir constantly for about 30 seconds, at which point it will begin to smell amazing. Next, stir in the rigatoni, chicken stock, heavy cream, and cream cheese. Bring everything to a boil, then cover and reduce the heat to medium-low. Tasty Let it simmer for 10–12 minutes, stirring occasionally, until the pasta is perfectly al dente. Finish by stirring in the Parmesan and lemon juice until the sauce is smooth, creamy, and well combined. Taste and season with a little more salt and pepper, if needed, and top with a sprinkle of parsley and extra Parmesan just before serving. Easy Swaps and Substitutions Although this dish is delightful as-is, here are some of my go-to variations: Add blue cheese — Feeling wild? Go bold by stirring in a sprinkle of crumbled blue cheese. Swap the chicken for shrimp or sausage — I love using a mix of sweet and spicy Italian chicken sausage. Give it a Tuscan summer vibe — Because I'm perpetually daydreaming of Tuscany, I sometimes toss in basil and sun-dried tomatoes, especially as the summer season nears. Go green — Add a handful of spinach, arugula, or kale for a bit of color, crunch, and extra nutrients. Zest it, baby — Brighten the dish up even more by grating in some lemon zest. It's a wonderful way to utilize every part of that lemon you've just juiced. Pack it with veggies — Sauté some sliced mushrooms with your chicken to give this dish that umami oomph, or add chopped zucchini. Switch up your pasta — Penne, ziti, fusilli, or even wide, flat pappardelle work beautifully with this dish. Just adjust the simmer time as needed. Tasty What To Serve It With Garlic bread — Dare I say, you can pair this garlic pasta with homemade garlic bread? Plus, it promises the perfect vessel for scooping up every last bit of your extra sauce. Arugula salad — A bowl of peppery arugula and a simple lemon vinaigrette is delicious. I often toss in toasted pine nuts and shaved parmesan, too. Roasted broccolini — Just drizzle with olive oil, roast until crispy, and add a little lemon zest before serving. Artichokes — Artichoke everything! Serve marinated artichokes alongside your antipasti platter or throw them on the grill with even more lemon and garlic. Wine Pairings, Please! Albariño — A white grape variety grown in Spain and Portugal, Alberiño has a crisp acidity and slight salinity that goes well with garlic (I especially love this one when I do the shrimp swap mentioned above). Pinot Noir — For a red, Pinot Noir won't overpower the flavors and acts as your 'palate cleanser' before bites. Prosecco — Of course, there's nothing like a crisp, bubbly Prosecco — always light and celebratory. And For Dessert? If you're turning this into a full evening affair, the dessert options are plentiful. I opt for a lemon olive oil cake to keep the theme or a simple scoop of citrus sorbet, though I can't resist sweet berries with whipped mascarpone in the summertime. And sometimes, just a square of dark chocolate with sea salt is all you need to seal the deal. Tasty Have you tried this dish yet? What do you pair with it? Share your culinary creativity with us in the comments below! Want to try Kelly's One-Pot Garlic-Parmesan Chicken Pasta or search for more easy one-pot meals? Download the free Tasty app to save this recipe and 7,500+ others — no subscription required. Tasty
