buononaturale – Page 3 – buononaturale

This dish was born from the collaboration with Michelin-starred Chef Paolo Barrale as expression of the land it was made in, of its traditions and values. We invite you to watch the pilot video of our first cooking miniseries Eat Like Italians, designed to share the emotions of Italian gastronomy, ancient and modern, and unveil a few curious facts about our ingredients and the recipe in general.

Let our journey through the most authentic culinary traditions of Italy continue. And so, we shall find out more about the secrets of the Dolce Vita.

This dish was born from the collaboration with Michelin-starred Chef Paolo Barrale as expression of the land it was made in, of its traditions and values. We invite you to watch the pilot video of our first cooking miniseries Eat Like Italians, designed to share the emotions of Italian gastronomy, ancient and modern, and unveil a few curious facts about our ingredients and the recipe in general.

Let us continue on our journey through the most authentic culinary traditions of Italy. And so, we shall find out more about the secrets of the Dolce Vita.

Linguine with turnip greens, smoked herring, and “crusco” peppers.

This dish was born from the collaboration with Michelin-starred Chef Paolo Barrale as expression of the land it was made in, of its traditions and values. We invite you to watch the pilot video of our first cooking miniseries Eat Like Italians, designed to share the emotions of Italian gastronomy, ancient and modern, and unveil a few curious facts about our ingredients and the recipe in general.

Let our journey through the most authentic culinary traditions of Italy begin. And so, we shall find out more about the secrets of the Dolce Vita.

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A few fun facts:

Our pasta is desiccated for about 30 hours at low temperatures reaching a maximum of 50 degrees Celsius. The long desiccation process allows for the uniform evaporation of the water from the bronze wire-drawn pasta dough, which in turn translates into a pasta that retains the typical aromas of durum wheat and is more digestible.
The crusco (i.e., “crunchy” in the local dialect) pepper is a particular type of non-spicy pepper, namely the Peperone di Senise IGP. It is grown around February-March and is harvested in August. After harvesting, these local peppers are laid over sheets for a couple of days in a well-ventilated environment; following this step, necklaces, up to 150cm in length, are made from them and hung on balconies or in warm places with low humidity levels.
The smoked herring originates somewhere in Northern Europe. It became integral part of Southern Italian gastronomies thanks to the Norman invasion dating back to the 11th century. This fish represented a great resource for peasant cuisine, as it reached landlocked villages lacking fresh produce due to their distance from the sea or coastal towns whenever bad weather prevented fishermen from going out to sea.

In 2019 we will participate in various exhibitions around the world, to testify that a healthy diet is possible. Here is the calendar of our events (at the moment): Bellavita Expo, Amsterdam 6-10 January Sirha di Lyon, 23-26 January

Diary of a trade show.

Now that the most important trade show event in Europe for the hospitality sector ended, we feel the need to tell you how it went.

A trade show is for most companies an opportunity of comparison, growth, and opening. So, we spoke with thousands of people over these past few days, told the story of our products, our mission, and our land. We took this opportunity to explain to a large audience how carefully our specialties are produced and selected.

Transgourmet hosted us in its Espace T, a huge pavilion at the heart of the producer market. Among the few producers who had the honor of getting on this stage was Nouvelle Terre srl with its buononaturale products, and particularly its artisanal pastas available in Transgourmet’s premium line.

We wanted to thank the Transgourmet team who made us feel at home everyday, our stand neighbors (Olivier, José, Antonio, Peïo, Cédric, Maëlis, and Frédéric), as well as those who came by to pay us a visit and to discover our products.

Thank you all so much.

See you soon.

As official supplier of a leading European company in the food service sector, Transgourmet France, buononaturale is present in the producers’ market.

The whole range of buononaturale fresh and dry pastas is available in Transgourmet’s premium line.

The most important European event in the hospitality sector opened its doors on Sunday, November 11, in France; this is EquipHotel 2018 in the exhibition hall in Port de Versailles.

Venez nous trouver!

Pavillon 7.2, Palais des exposition – Paris

With the start of international trade show EquipHotel in Paris, buononaturale makes an announcement from its partner Transgourmet’s Espace T in Salon EquipHotel Paris 2018. From today we have a new face, a new voice, and new hands joining our project.

Paolo Barrale, originally from Sicily but operating in the Province of Irpinia, embodies the core elements of Mediterranean cuisines with his instinct, experience, sensitivity, and technical background. His cooking style ends up being balanced but deep. By becoming buononaturale’s first Chef Ambassador, he will help us research and identify specialty food products with the best organoleptic properties from across the Italian peninsula.

In 2018, he received one Michelin star, two Gambero Rosso forks, and two Espresso hats.

Hear directly from him at the beginning of our joint adventure:

“It is an honor for me to announce that as of today I will join the Nouvelle Terre team to take care of the buononaturale line.

I chose to become the Ambassador of this reality because I encountered in this project the same reasons that have always pushed me to do better and meticulous dedication to the product aimed at offering to the consumer an always-higher quality.

First of all, the sacred respect for raw materials: it is necessary that they speak the language of their territory, that their quality and taste tell where they come from and their heritage made up of ancient traditions and recipes. I encountered this particular attention in buononaturale’s products, which spoke to me about the best traditions of many different Italian regions.

Another feature that I share with buononaturale is farsightedness in topics such as environmental respect. Embracing the ‘natural’ today is no longer a choice but a necessity. Producing and using products from organic farming is the pact of responsibility that we make as citizens of our nations and of our planet. Besides the guarantee of a higher quality, we choose to leave to those who will come after us a land free from the bad eating habits of the past, a lower rate of pollution, and a greater awareness of how the habits of the individual can make a difference for the community.

Third, curiosity and creativity. Choosing a product, inventing a dish, preparing a dish with products that have a well-established history requires a fair amount of those two elements. To be creative you need to be curious and vice versa.

At buononaturale I found all this and much more: care, passion, attention, research, and dedication. When the question is healthy eating, the answer is buononaturale!”

Paolo Barrale

As the lead supplier of French catering and hospitality professionals, Transgourmet showcases its products on 5800m² at the fifth edition of EquipHotel in Paris, where you can find a modern food village populated by the Transgourmet partners.

At the entrance of Hall 7.2 of the Parc des Expositions at the Porte de Versailles, Espace T brings together over 80 exhibitors and 300 brands. Among these brands is buononaturale!

Visitors of Espace T will be able to dive in this diversified universe of global flavors and smells. As other times before, Italian cuisine will narrate the story and Nouvelle Terre srl will be a protagonist with its artisanal pasta from the Province of Irpinia, served in innovative dishes adapted from local tradition.

Transgourmet France brings here one of its testimonials, young tennis player Elena De Santis, a promise of Italian female tennis, whose diet also includes the buononaturale pastas.

Eat Like Italians – 1X02: Tiramisù with hazelnut cream.

Eat Like Italians – 1X01: Risotto with pumpkin and almond pesto.

Eat Like Italians – 1X00: Linguine with turnip tops, smoked herrings, and “crusco” peppers

Where Do We Go From Here in 2019?

Diary of A Trade Show: EquipHotel 2018.

About Our Presence at EquipHotel 2018.

Welcome buononaturale’s First Official Ambassador, Michelin-Starred Chef Paolo Barrale.

buononaturale at EquipHotel Paris 2018 with Transgourmet France.