Authentic Italian Pasta: The Venturi Sisters' Culinary Insights

In a recent culinary event held in Dublin, Monica and Daniela Venturi, renowned for their pasta-making expertise in Bologna, passionately discussed the nuances of authentic Italian pasta. The sisters expressed deep concern over the widespread misconception surrounding the dish commonly known as spaghetti bolognese, asserting, "Spaghetti alla bolognese does not exist". This statement reflects a broader cultural misunderstanding, as they emphasize that the traditional pasta dish from Bologna is actually tagliatelle al ragù, which features ribbon-shaped pasta accompanied by a slow-cooked meat sauce.

Monica Venturi, who has spent decades mastering the art of pasta, highlighted that the authentic Italian version of bolognese sauce is made with a base of tuna, tomatoes, and onions, topped with fresh parsley. This contrasts sharply with the popular interpretations seen outside Italy, particularly in Ireland, where spaghetti is often mistakenly paired with ragù. “For Bolognesi, tuna is not considered a fish, which is why it can be paired with parmesan,” Monica stated, illustrating the cultural specificity of Italian cuisine.

The sisters are in Dublin as part of a partnership with Birra Moretti, hosting a pop-up event titled Nonna’s Kitchen on July 23rd and 24th. They aim to educate local food enthusiasts on the correct preparation and presentation of traditional Italian dishes. Operating Le Sfogline, a successful pasta shop in Bologna, they produce up to 60 kilograms of fresh pasta weekly, showcasing their dedication to authentic culinary practices.

Both sisters cautioned against common pitfalls in pasta preparation. For instance, they noted that using an excessive amount of the mirepoix base—celery, carrots, and onions—can overshadow the dish's flavor. “If you put in too much, it becomes very heavy. You only taste the three vegetables. This is a mistake I’ve noticed,” Monica remarked.

Moreover, they emphasized the importance of cooking pasta al dente, which preserves the desired texture and flavor. Daniela added, “This is especially true for fresh pasta with eggs, which cooks very fast.”

The conversation also touched upon the cultural differences in serving lasagna. The sisters expressed disbelief at the notion of serving lasagna with chips, a common practice in Ireland, and reiterated the significance of serving dishes in alignment with their traditional roots. Daniela pointed out, “The béchamel sauce in lasagna is meant to keep it soft, but it should not be visibly present when served.”

Tortellini, another staple of their culinary repertoire, is traditionally served in broth rather than heavy sauces. Monica described the rich ingredients that go into their tortellini, which include pork loin cooked in butter, mortadella, and aged Parmigiano. “It’s so rich that you cannot hide it with a sauce,” she explained, advocating for a minimalist approach to showcasing the dish's flavors.

Despite their focus on fresh pasta, the Venturi sisters do not dismiss dried pasta entirely, especially when paired with fish. They recommended Pasta di Gragnano, known for its superior quality due to the specific durum wheat and water combination from the Monti Lattari region in Italy.

In conclusion, the Venturi sisters' visit to Dublin not only serves to promote their culinary expertise but also highlights the cultural significance of authentic Italian cooking. As they prepare to share their traditions with Irish food lovers, they remind us that true Italian cuisine is rooted in history, simplicity, and respect for ingredients. Their event at Fumbally Stables promises to be a celebration of these values, inviting participants to experience genuine Italian flavors and cooking techniques. Tickets for Nonna’s Kitchen will be available starting July 3rd for €30.