Condimento = The seasoning or sauce ... with what the pasta is dressed.
What is the right condimento for the right shape? This is a question that gets debated and deliciously taste-tested often. The answer is a fun and complicated one. Tradition shows us that pasta shapes and their condimento combinations are correctly prepared through trial and error throughout the years. I can tell you from experience that I have been strongly instructed from a Bolognese woman that...
"Tagliatelle Bolognese is proper.
Spaghetti Bolognese does not exist. It is a dish made for tourists and it is a shame."
We tend to offer instruction on traditional pairings, but do not shy away from creative ideas. We believe the traditional pairings work best, but we full believe that the best shape of pasta for the condimento is what tastes good to you and to your family.
While we are very happy to experiment with pasta pairings, we do however have a strong belief in offering and showcasing seasonal food. Fresh tomatoes are at their best in mid to late summer, and the same goes for zucca (Italian pumpkin) in autumn. For those of you who have eaten cantaloupe off the vine in August, compared to the store bought in February will attest that there is no comparison. We will always err on quality, flavor and a
Below are pictures of pasta dishes from classes and my home. If you would like to have any of these flavors in your class... just ask!
"... in the mouth pasta is not measured from distance as it is with the eye. Instead, each mouthful is pushed around and squashed: the teeth divide it, the tongue and penetrate it, the tongue and palate measure it, and moisten it, register its shape and dissolve it. Pasta is architecture for the mouth."