The second masterclass by Chef Paolo Brescia was dedicated to a true gem of Mediterranean cuisine — Pasta con le Cozze (pasta with mussels).
Since our internship locations are situated directly on the prime coastline, the ability to work with seafood is essential for future professionals. Students didn’t just learn a recipe; they mastered the specifics of selecting and storing fresh mussels to preserve their natural flavor and nutritional benefits.
Paolo Brescia shared professional insights that make Italian dishes so distinctive:
-
The role of parsley: Why is this particular herb an essential companion to mussels? Students learned how it highlights the freshness of the sea and balances the dish’s aroma.
-
White wine: Why add dry white wine and how it helps unlock the sauce’s flavor, making it more refined.
-
Garlic and pepper: Basic elements that create a savory foundation without overpowering the dish.
The Pasta con le Cozze recipe stands out for its simplicity and elegance. Students could choose the pasta of their choice — authentic cicatelli or cavatelli, both perfect for holding the sauce.
Ingredients for Success:
Pasta (cicatelli or cavatelli);
Fresh mussels;
Fresh parsley;
Dry white wine;
Garlic and black pepper;
Juicy tomatoes.
Through these sessions, our students gain not only technical skills but also a deep understanding of the philosophy behind Italian products. More practice and professional discoveries lie ahead!
