On October 10th-11th, Paris set the stage for the 8th edition of Pasta World Championship. 14 great under-35 chefs from all over the world took an exciting three-round challenge: the Masterpiece, the White Canvas and the Gran Finale. After 2 days of intense competition, Japanese chef Keita Yuge won the 2019 Barilla Master of Pasta title, thanks to his unforgettable dish. “Penne Gorgonzola Profumo Giapponese” perfectly embodied the theme of this 8th edition: The Art of Pasta.
DAVIDE OLDANI (Chef )"Art and artisan have the same roots. Pasta is an artisanal form of art. It’s the art of fine taste, something that changes depending on the ingredients we put on the plate."
AMANDINE CHAIGNOT (Chef)"I see pasta as a canvas that each chef can use in many ways. It’s an ingredient you can use to express different things, it gives you such freedom!"
SIMONE ZANONI (Chef)"For me, the art of pasta is about the ability to enhance and transform what is basically a social, everyday item into something artistic."
Paola Navone (Designer)"Pasta is a beautiful example of democratic design. Simple, natural, universal. I think it's a magnificent "creative medium”: it can make anyone feel a little bit like an artist."
ASHLEY ALEXANDER (Food photographer)"Like art, pasta can not only evoke emotion and inspiration in the moment but can spark and inspire further creativity and future work."
Pasta World Championship 2019 - The Art Of Pasta
A painting, a sculpture, an element of design. A ballet, or a piece of music. Is pasta an art? For us it is.
A fine combination between form and movement, eclecticism and simplicity, beauty and taste. It is an art, maybe the sum of many arts. It's the art that explodes all over the world.
Re-live the best moments of the 8th edition of Pasta World Championship and discover The Art Of Pasta.