Pasta as Part of the Gourmet Experience at Grupo Mayan Resorts
The Italian people have made many contributions to the field of cuisine. Some of the most recognized include the pasta, tomatoes, cheese, and pizza. Today, pasta is a mainstay of many cultures around the globe. However, pasta has not always existed in the form it does today. Grupo Mayan chefs are very adept at using different forms of pasta to create culinary gourmet experiences.
One myth about pasta is that it was discovered by Marco Polo and brought back from China. During the eighth century, Arabs invasions would affect many parts of southern Italy and would affect the cuisine as well. Dried noodle-like pasta would become commonplace during this time. Dried pasta became very popular because of its long shelf life and it could be used on sea voyages. Pasta takes a long time to produce, often taking up most of the day for Italian chefs. Even today with new technologies available, Grupo Mayan chefs believe handmade pasta is best for creating a gourmet experience.
One key item that would revolutionize the way pasta was prepared is the tomato. Tomatoes were brought back from the new world but they did not catch on in Europe because many thought the tomato was poisonous. The tomato is part of the deadly nightshade family, so the belief that tomatoes were dangerous was not unusual. In the mid 1800s, tomatoes were finally added to pasta and a new era in culinary cuisine was born.
Pasta comes in over 300 shapes and varieties in Italy. Shapes can include the bow tie, tubes, tennis rackets, and many others. To find authentic Italian pasta, the package will reveal the ingredients used. Italian law requires the use of 100% durum semolina flour. This flour is produced from the hardy wheat grown in Italy even today. However, so high is the demand for authentic Italian pasta that the country imports an enormous amount of Semolina wheat.
Grupo Mayan chefs make fresh pasta that will be the centerpiece of the Italian gourmet experience. Fresh pasta reveals the love and concern for the cuisine versus the use of prepared dry pastas. Grupo Mayan chefs recommend that you choose only pastas that have been made from semolina flour if you are trying to create your own gourmet Italian dish. The pasta should be rough because smooth pastas do not hold sauces. Pasta should be compact and heavy. Avoid using mass produced pastas if you hope to recreate the culinary and gourmet experience produced by master chefs.
July 14th, 2010 at 8:09 pm
I’m getting hungry thinking of the tasty food being prepared by Grupo Mayan chefs! I can’t wait to get some good fish prepared in the Grupo Mayan cafes.
I really love Grupo Mayan pasta!