9月4日，高端意大利面食品牌曼奇尼（Pasta Mancini）品鉴会于Opera BOMBANA举办，第三代创始人Massimo Mancini先生携团队专程从意大利来到北京，与嘉宾、好友、知名媒体一起分享曼奇尼品牌意大利面在生产过程中的细节步骤及独到之处。
On 4 September, a tasting event for premium pasta brand Pasta Mancini was held at Opera BOMBANA. Founder Massimo Mancini travelled to Beijing from Italy to share his experiences and explain Pasta Mancini’s unique production process.
从左至右 From Left to Right：
Andrea Susto, 行政主厨·Executive Chef of Opera BOMBANA
Giuseppe Lo Presti, 中国总经理·General Manager China of IF&B
Massimo Mancini, 第三代创始人·Founder of Mancini Pastificio Agricolo
( Photo by 虎虎生味儿 )
Massimo Mancini先生从种子成为意面的故事为嘉宾们娓娓道来。曼奇尼意大利面的小麦每年在意大利中部的勒马尔种植和收获，根据气候的不同，不同年份的小麦会拥有自己独特的特性。
曼奇尼意大利面的每袋包装上均会印有小麦的收获年份，让每一个食客都可能有机会分辨出勒马尔的岁月变迁。当嘉宾们将视线再次聚焦到美食之时，每一根面条都拥有了不平凡的意义。
Mr Mancini told the story of how wheat becomes pasta. Pasta Mancini is made exclusively with durum wheat grown and harvested in the heart of Le Marche region, Italy, resulting every year in a “seasonal” product reflective of each year’s agricultural conditions. Each bag of Mancini pasta has the year the wheat was harvested printed on it, giving diners a chance to taste how the wheat grows and changes over the years.
品鉴会以“盲品”进行开场，每位嘉宾面前的盘中呈现三款意面，配以意大利初榨橄榄油，在品尝之后曼奇尼意面毫无意外的脱颖而出，其诱人的香气以及优质口感，让人们不由得充满好奇，迫不及待的与曼奇尼（Pasta Mancini）踏上一场相识的田园之旅。
The event started with a blind tasting. Three kinds of pasta dressed simply with olive oil were served to the guests, and Pasta Mancini easily stood out among the rest. The outstanding flavour and texture made the guests excited to try more dishes made with Mancini pasta.
Executive Chef · Andrea Susto
Opera BOMBANA行政主厨Andrea Susto为到场嘉宾制作了两款意面，并分享了烹饪心得体会。和其它品牌的意大利面相比，曼奇尼意大利面表面更为粗糙，附着力优秀，可以更好的包裹酱汁；且制作曼奇尼意大利面的水质更加精纯，煮过面的水更加粘稠金黄，使意面能够更好的为酱汁增添风味。
Executive chef Andrea Susto prepared two different pasta dishes for guests at the event. Cmpared to other types of pasta, Mancini pasta has a rough surface, which helps sauces to coat each strand or piece, and it gives off a lot of starch when cooking, meaning that the cooking water can be used to thicken sauces.
MEZZI PACCHERI MANCINI
意式管面配地中海海虹，金枪鱼，意大利绵羊芝士
Mediterranean Mussels, Tuna Bottarga Heart,
Piacentinu Ennese Cheese
( Photo by 虎虎生味儿 )
意式管面配地中海海虹，金枪鱼，意大利绵羊芝士，半圈意面（MEZZI PACCHERI）是由面粉和水制成，即便在不加酱料的情况下也会越嚼越香，半圈意面更好的吸收海虹酱汁，搭配绵羊芝士，浓郁加倍，满口留香。
The first dish features mezzi paccheri, a short tube-shaped pasta, served with mussels, tuna, and Pecorino cheese. The rough surface of the pasta, resulting from being cut with bronze die plates, helped it to absorb all the flavours of the seafood and the sharp sheep’s cheese.
FUSILLI MANCINI
意式螺旋面配辣猪肉香肠，新鲜番茄汁，伊比利亚火腿
Spicy Pork Sausage, Fresh Tomato Sauce, Iberico Ham & Basil
( Photo by 虎虎生味儿 )
意式螺旋面配辣猪肉香肠，新鲜番茄汁，伊比利亚火腿，略带粗糙的表面让螺旋面更好的包裹酱汁，番茄浓香与香肠的肉香叠加在一起，让品尝意面成为无比满足的艺术。
The second pasta dish was fusilli with spicy pork sausage, fresh tomato sauce, and Iberico ham. Each perfectly-shaped morsel of pasta was perfectly coated with the rich, lightly spicy sauce.
Restaurant Manager · Vincenzo Stratoti
( Photo by 虎虎生味儿 )
来自意大利的高端意面品牌，和意大利红酒最为搭配。本次品鉴会中选用的均是来自意大利酒庄的红白葡萄酒，意大利风土美酒搭配风味美食，即便身在北京，也被浓浓的意式风情所环绕。
Of course, premium Italian pasta is best paired with Italian wine. Opera BOMBANA selected red and white wines from Italian wineries with strong terrior to match the unique character of Mancini pasta and give guests an in-depth Italian experience.
以风土致敬风土
以匠心甄选品质食材
Opera BOMBANA优选全球美味
只为您到来时的会心一笑
Opera BOMBANA is excited to bring the best ingredients from Italy and the world to diners in Beijing!
