¡Larga vida al zapato!

The last bite of a delicious dish, and then all that tasty sauce left on the plate... The temptation to "scarpetta" (to "scarpetta") is irresistible. A quintessentially Italian gesture, often depicted in dozens of films from Neorealism onward, it has symbolized over the years the hunger and working-class background of those who performed it in public, but above all that uniquely Italian love for good food and conviviality: compliments to the chef without words. Today, as then, the pleasure of "scarpetta" (to "scarpetta") is indispensable. And while at home we feel free to do so, when dining out, at a fine-dining restaurant, we're torn between desire and etiquette. How do we reconcile pleasure and etiquette?

Sauce, you can't escape me

Barilla has taken this opportunity in its new Barilla Al Bronzo campaign, celebrating this beloved ritual and transforming it into a gourmet experience, suitable for even the most refined settings. Barilla Al Bronzo pasta stands out for its bronze-drawing process, which creates a "network of micro-incisions" on the surface, making it very rough. This design, which allows the pasta to hold sauce perfectly, means you no longer need bread to mop up your plate: it's the pasta that mops up the sauce. Made with a selection of premium 100% Italian durum wheat, expertly ground and specifically chosen for optimal results, with a protein content exceeding 14%, Barilla Al Bronzo has a robust and elastic texture, which also increases the pasta's ability to retain starch during cooking, for an "al dente" result. The selected durum wheat also naturally provides an amber-yellow hue, because a dish is eaten first with the eyes.

Between trend and etiquette

In recent years, the modern perception of culinary experiences has driven an evolution in etiquette, redefining haute cuisine recipes and the ways they are enjoyed. Thus, in line with the reinterpretation of tradition, in the new commercial, Barilla Al Bronzo brings the informality of "scarpetta" (tossing the bread) even to the most refined settings. "At the table, just as in fashion, traditional rules and contemporary trends meet—and sometimes clash: from this dialectic arise new ways of interpreting classic and convivial gestures," explains etiquette expert Elisa Motterle. "In the new campaign, Barilla al Bronzo renews the informal tradition of "scarpetta" (tossing the bread) and presents it as a gourmet detail, thus reconciling taste and etiquette." Chef Davide Oldani, who invented pop cuisine and even a dish, "Raspberries, Barley and Herbs," which guests are required to lick (so much for etiquette!), also agrees. "For pasta lovers, the ritual of mopping up the pasta is an indispensable pleasure: in the new campaign, Barilla Al Bronzo manages to combine taste and sophistication, enhancing a traditional gesture and making it possible even in the most formal settings," says the chef.

Pasta at the restaurant

After a long period in which pasta was relegated to home consumption only, it has now returned to restaurants, also being highlighted by fine dining chefs, who offer it in dishes that reinterpret tradition with a touch of creativity. This trend was also born thanks to the Academia Barilla in Parma, a place where chefs and restaurant managers meet to promote pasta and the possible ways to cook, serve, and pair it. This year, a special project designed for Barilla Al Bronzo, aimed at fine dining, has also been launched. Many gourmet restaurants have already joined, including Borgia in Milan, METODO in Marne (BG), Locanda de Banchieri in Fosdinovo (MS), and L'Aurum in Erbusco (BS). With its exceptional ability to capture sauce, it delights both those cooking and those dining out, finally reconciling taste and etiquette.