Roberto Pittalis grew up on the gorgeous island of Sardinia with youthful brother Claudio and his dad and mom Giovanna and Gavino and have become involved in meals at an early age. His grandparents had a farm and he watched his nonna and nonno make wine, olive oil, sausages and bread.
“They at all times had a narrative and a recipe to share,” he says. They usually handed on their love of dishes, deeply rooted within the sun-drenched panorama that surrounded them, to their grandson.
Now a restaurant proprietor and meals producer, Roberto nonetheless heads again to Italy at the moment of yr to go to his good friend Matteo and hand-pick bianchetti truffles to be used in dishes throughout Cafe Lilli’s annual Truffle Week, which occurred this yr from March seventh. Some shavings of those aromatic fungi will add taste to the legume paste he developed throughout lockdown, which is a deal with on the Norton restaurant.
Pasta Man Roberto Pittalis at Cafe Lilli in Norton Photograph: SARAH CALDECOTT
The brand new recipe was impressed by his spouse. When Roberto needed to shut his restaurant because of the Covid disaster, Patricia, who has celiac illness, requested him if it was potential to make pasta from completely different flours and he was impressed to attempt some new recipes again dwelling in Nunthorpe.
“Having labored within the hospitality business for over 40 years I noticed there have been many individuals who could not get pleasure from conventional contemporary pasta attributable to meals intolerances so I began researching within the UK to see what legumes have been out there,” he says. . When he was capable of journey once more, Roberto went again to Sardinia, the place legumes are sometimes utilized in cooking, to proceed his analysis.
Pasta Man Roberto Pittalis at Cafe Lilli in Norton Photograph: SARAH CALDECOTT
“I knew I used to be on to one thing after I got here throughout my grandmother’s previous recipe for making chickpea bread. From there I experimented till I discovered the perfect chickpea pasta recipe.”
His analysis then moved to the Veneto area, the place he knew a chef well-known for his analysis on legume pasta. “Valta Frontalini has helped me and has develop into a superb good friend. He put me in contact with Sirmans, who make skilled pasta machines. I then additionally contacted the packaging firm in the identical area to ship the baggage, that are 100% recyclable and reusable. After this, all the pieces was moved to the UK in order that the dietary assessments may start. It was very intense.”
The Pasta Man merchandise are made out of legumes corresponding to lentils, chickpeas, yellow peas and broad beans. And though the recipe originated in Italy, in Teesside the pasta is made with 100 per cent British produce.
Pasta Man Roberto Pittalis at Cafe Lilli in Norton Photograph: SARAH CALDECOTT
“We use British natural legume flour, which is equipped by Skipton Mills, and Hodmedods Flour from Suffolk,” says Roberto. “It is pure pasta. There aren’t any components or dyes, and it’s gluten-free and vegan. As a result of it is made out of legumes as a substitute of conventional wheat, it is also filled with protein and fiber and low in carbs and energy.”
After receiving nice suggestions from his prospects at Cafe Lilli, Roberto is now advertising and marketing his pasta extra extensively. Due to his wholesome credentials, British sprinter Richard Kilty from Middlesbrough and his spouse Dovile, a Lithuanian athlete, have develop into ambassadors for The Pasta Man.
“We stopped promoting conventional pasta once we reopened Cafe Lilli after the lockdown and began promoting legume pasta solely. Individuals cannot imagine the style and the way good it’s for you,” says Roberto. “I hope to see it in shops and eating places throughout the nation. It’s an thrilling product and means individuals with meals intolerances and preferences now not need to miss out on nice tasting contemporary pasta.”
Pasta Man Roberto Pittalis at Cafe Lilli in Norton Photograph: SARAH CALDECOTT
His personal desire is a bowl of garlic, oil and chili, accompanied by a glass of Vermentino, a lightweight white wine from Sardinia. “The contemporary pasta is so filled with taste that it would not want a heavy sauce to go together with it,” he says. Quick future plans for this busy Teesside restaurateur embody rising the Pasta Man model and persevering with to serve incredible, domestically sourced meals at Cafe Lilli.
On a well-deserved time out, he could be discovered heading for a protracted stroll with Patricia or a experience on their bike. “I additionally wish to bike by means of the Cleveland Hills,” he says.
“The Northeast is stuffed with fantastic areas to find new merchandise and calm down.”
thepastamanshop.nl
Roberto Pittalis grew up on the gorgeous island of Sardinia with youthful brother Claudio and his dad and mom Giovanna and Gavino and have become involved in meals at an early age. His grandparents had a farm and he watched his nonna and nonno make wine, olive oil, sausages and bread. “They at all times had a narrative and a recipe to share,” he says. They usually handed on their love of dishes, deeply rooted within the sun-drenched panorama that surrounded them, to their grandson.
Now a restaurant proprietor and meals producer, Roberto nonetheless heads again to Italy at the moment of yr to go to his good friend Matteo and hand-pick bianchetti truffles to be used in dishes throughout Cafe Lilli’s annual Truffle Week, which takes place this yr from March seventh. Some shavings of those aromatic fungi will add taste to the legume paste he developed throughout lockdown, which is a deal with on the Norton restaurant.
The brand new recipe was impressed by his spouse. When Roberto needed to shut his restaurant because of the Covid disaster, Patricia, who has celiac illness, requested him if it was potential to make pasta from completely different flours and he was impressed to attempt some new recipes again dwelling in Nunthorpe. “Having labored within the hospitality business for over 40 years I noticed there have been lots of people who could not get pleasure from conventional contemporary pasta attributable to meals intolerances, so my analysis began within the UK to see what legumes have been out there,” says he. When he was capable of journey once more, Roberto went again to Sardinia, the place legumes are sometimes utilized in cooking, to proceed his analysis. “I knew I used to be on to one thing after I got here throughout my grandmother’s previous recipe for making chickpea bread. From there I experimented till I discovered the perfect chickpea pasta recipe.”
His analysis then moved to the Veneto area, the place he knew a chef well-known for his analysis on legume pasta. “Valta Frontalini helped me and have become a superb good friend within the course of. He put me in contact with Sirmans, who manufacture skilled pasta machines. I then additionally contacted the packaging firm in the identical area to ship the baggage, that are 100% recyclable and reusable. Then all the pieces moved to the UK so the dietary testing may start. It was very intense.”
The Pasta Man merchandise are made out of legumes corresponding to lentils, chickpeas, yellow peas and broad beans. And though the recipe originated in Italy, in Teesside the pasta is made with 100 per cent British produce. “We use British natural legume flour, which is equipped by Skipton Mills, and Hodmedods Flour from Suffolk,” says Roberto. “It is pure pasta. There aren’t any components or dyes, and it’s gluten-free and vegan. As a result of it is made out of legumes as a substitute of conventional wheat, it is also filled with protein and fiber and low in carbs and energy.”
After receiving nice suggestions from his prospects at Cafe Lilli, Roberto is now advertising and marketing his pasta extra extensively. Due to his wholesome credentials, British sprinter Richard Kilty from Middlesbrough and his spouse Dovile, a Lithuanian athlete, have develop into ambassadors for The Pasta Man. “We stopped promoting conventional pasta once we reopened Cafe Lilli after the lockdown and began promoting legume pasta solely. Individuals cannot imagine the style and the way good it’s for you,” says Roberto. “I hope to see it in shops and eating places throughout the nation. It is an thrilling product and means individuals with meals intolerances and preferences now not need to miss out on nice tasting contemporary pasta.”
His personal desire is a bowl of garlic, oil and chili, accompanied by a glass of Vermentino, a lightweight white wine from Sardinia. “The contemporary pasta is so filled with taste that it would not want a heavy sauce to go together with it,” he says.
Quick future plans for this busy Teesside restaurateur embody rising the Pasta Man model and persevering with to serve incredible, domestically sourced meals at Cafe Lilli. On a well-deserved time out, he could be discovered heading for a protracted stroll with Patricia or a experience on their bike. “I additionally wish to bike by means of the Cleveland Hills,” he says. “The Northeast is stuffed with fantastic areas to find new merchandise and calm down.”
thepastamanshop.nl