Innovation is tradition at Bauscher
After all, the Bauscher brothers were already pioneers back in 1881 when they invented porcelain specifically for the hotel industry.
Today, Bauscher continues to broaden horizons, looking to people who courageously pursue new ideas and to topics that motivate and move the industry.
Forms and functions of pasta and porcelain
IN THE KITCHEN WITH FLAVIA VALENTINI
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Flavia Valentini
More than
types of pasta are already established.
The Italian Flavia Valentini has succeeded in the coup of inventing a new one: Imbutini.
Whether traditional or vegan, simple with minimal use of other goods or surprisingly sophisticated: Pasta is becoming increasingly popular in the gastronomy sector and among its guests. Recipes for success rarely arise by chance: also the shape of the pasta and its function influence the taste.
Combined with the appropriate sauce, the gastronomic experience can be enhanced just as much as with the choice of porcelain, which at best not only shines beautifully, but also scores with functional qualities.
With the Purity collection in tow, Bauscher reports from the Bologna region on how new highlights are created from the ingredients of passion + patience and how a detailed look at forms and functions can enhance culinary delights.
I used to be a nurse. And now I have a start-up because I invented a new shape of pasta.
Flavia Valentini
She brought back a find from a flea market, which she tried out at home in Ozzano dell'Emilia ...
The kitchen utensil was obviously intended for cutting pasta dough. And making pasta fresh yourself is quite common in the Bologna region.
Inventing Imbutini
Authentic cuisine of the Bologna region is based on fresh pasta.
To prepare the dough for regional specialties, probably everyone has a pasta machine at home.
Among foodies, the capital of Emilia Romagna is considered a gourmet metropolis. And, of course, people in neighboring towns also like to try out new things.
Simply wrapped around the finger ...
Cut out, shape, seal and dry - what looks quite obvious, was not quite so easy.
But after many attempts, the form remained stable and could be dried.
Flavia's Guests
For Flavia's guests who had the chance to savor her new creation, it was ingenious...
...because the globally and regionally famous Ragù alla Bolognese is captured in the funnel-shaped pasta. The two combined result in a delicious bite in a new guise.
With her new pasta shape, she brought a new interpretion to a dish anchored in tradition - although many believed that there was nothing left to improve on.
Spaghetti with Bolognese is out of the question in Bologna anyway - but more on that later.
Motivated by the acclaim of her guests
and from her fun in simply trying things out, she learned from her neighbor that one can register pasta shapes and also have them protected. The prerequisite is that the shape not only looks nice, but is really new and has a genuine benefit.
Approved by the University of Bologna:
Imbutini is indeed a new shape with functionality.
The cooking water can escape through the small opening at the tip, so that it does not water down the sauce, nor does anyone burn their tongue. It also allows flavor carriers such as fats to be enjoyed in particularly well-tolerated moderation.
The research took almost half a year. But the result made a registration possible.
At first I thought: Now I'm going to get rich fast. Instead, it was the beginning of a new phase.
Flavia Valentini
Flavia Valentini about the next steps.
To develop a machine for the production of Imbutini, she turned to numerous engineers. Only one of them agreed: Luca Tommasi.
The Imbutini Machine
Flavia came to us not only with her new pasta shape, but above all with "Sbuzzo" ...
Luca Tommasi
Luca Tommasi, mechanical engineer and founding partner of CAD-Project in Argelato, near Bologna, on why he invested in building a machine that can produce Imbutini.
Weather sensitive, moist and elastic
The pasta dough, which changes its properties with the slightest fluctuation in the weather, almost drove those involved to despair.
We struggled with a real challenge to make the dream of a pasta machine for Imbutini come true.
Luca Tommasi
Luca Tommasi about the development process
But after round about two years of work in progress, Luca Tommasi succeeded: the first prototype in the garage had turned into a fully functional industrial machine for Imbutini.
Flavia Valentini and Luca Tommasi became partners and in 2019 founded the joint company Sapori in Forma in Argelato, just outside Bologna.
Two sizes of machines have been developed and one of them works now in a pastificeria that supplies retail and gastronomy. Imbutini is available fresh and can also be frozen.
Flavia's kitchen creations
Whether traditional or vegan, simple with minimal use of other goods or surprisingly sophisticated: Pasta is becoming increasingly popular in the gastronomy sector and among its guests.
Form, function and taste
Who or what takes the lead first?
Is it the new sauce idea that calls for a certain pasta shape?
Does the pasta shape inspire the creation of a new dish?
Or is it the porcelain that motivates to create a new composition?
Regardless of where it all starts: only harmonious combinations are convincing.
The choice of form follows the desire for a specific function.
Flavia Valentini
Thus, the different shapes and surface structures of pasta determine the sensations perceived in the mouth. But they also influence how much sauce adheres to the pasta and becomes inseparable from it: on long, smooth spaghetti almost nothing, on fluted and machine-roughened dough surfaces all the more.
The roller in the pasta machine creates the desired surface structure.
But the type of dough also plays a role: fresh pasta absorbs significantly more of the sauce than dried durum wheat pasta.
Hollow shapes, which in the broadest sense also include Imbutini, are predestined for ragouts and chunky sauces. Here, too, the shape of the pasta determines how much of what can be savoured at the same time.
A lot of sauce calls for a deep plate, which is particularly easy to serve with a rim. Coup plates, on the other hand, leave plenty of room for food presentation and often motivate the kitchen to come up with special creations. Decorated porcelain has the function of setting further accents with colors, motifs or through a special feel, thereby guiding the effect of the food in the desired direction. On high-quality porcelain like that from Bauscher, pasta stays warm for a long time thanks to the material's excellent temperature-retaining properties.
In the case of pasta, the name already reveals a lot about the expected function.
Imbutini translates as little funnel
- which describes the shape of this pasta, since Italians use an elaborate language system to categorize pasta varieties.
How to tell the size and/or proportion of the pasta shape from the word ending of its name
-elle / -elli = broader
-ette / -etti = narrower
-one /-oni = bigger, thicker
-ine /-ini = smaller, thinner - for example as small as Imbutini
Other name additions stand for the type of surface or the length:
– lisce / lisci = smooth
– rigate / rigati = grooved
– mezze / mezzi = shortened, halved
The special aspect about Imbutini: open pasta that can be filled with sauces.
Whether made manually by Flavia or with the machine, it keeps its shape during cooking.
The uniting elements of
form + function, tradition and innovation
brought Flavia Valentini and Bauscher, manufacturer of professional porcelain, together.
The passionate cook simply tried out how this interaction works.
I am not a professional, but I cook with passion. The plates from Bauscher motivated me to restage my Imbutini dishes.
Flavia Valentini
Lobster with Imbutini on the porcelain collection Purity Pearls from Bauscher in the Dark decor.
Perfect play with colors and shapes: for her appetizing composition, Flavia relies on color contrasts and presents them on the flat coup plate from the Purity porcelain collection in the decor Pearls Dark.
The Pearls decor plays with all senses and impresses not only with its look but also with its feel and fine shine: the colored relief is reminiscent of very rare stingray leather.
Because the decor uses the full surface of the plates, a particularly intense color effect is achieved: light shades appear elegant and soft, the darker variants are strong but not cool.
Sweet and sour Imbutini on a tomato cracker
Red and green combined on a white plate - it also shows off the colors of the Italian flag .
The Pearls decor here is the visual counterpart to the cracker and decorative drops.
Imbutini “alla Norma”
The history of a dish can also serve a function
to entertain the guests.
This Sicilian way of preparing takes its name from Bellini's masterpiece opera Norma. Either a playwright from Catania at the end of the 18th century exclaimed when he tasted it: "This is a true Norma!" ... or the recipe was created to celebrate the Sicilian composer's opera.
Whatever the case may be, together with Imbutini, tomato sauce, fried eggplant, salted ricotta and fresh basil it becomes a symphony of taste . The presentation on the decor Metallic Copper also makes it a feast for the eyes.
The color tone of the Metallic Copper decor here brings unobtrusive, warm elegance to the food presentation.
Both decorative and functional: for the carbonara, Flavia cuts the bacon so finely that it can be scooped up together with the Imbutini.
Imbutini “alla Carbonara”
There are also different versions from Roman cusine of this classic dish's origin. One of them traces the dish back to the coal merchants - carbonari in Italian - who are said to have prepared it for themselves during their short breaks at work.
Whether presented on a shallow or deep plate: the Olive decor creates a tone-on-tone color composition of plate and dish.
Imbutini with cannolicchi and crabmeat
The razor clams - cannolicchi in Italian - are here what's special about the combination with Imbutini. Presented on the plate in the decor Metallic Gold, the dish is particularly honored. Incidentally, the most famous type of pasta from Abruzzo bears the same name. However, it was not derived from the shell, but from sweet Sicilian dough rolls filled with cream.
Ragù alla Bolognese – innovative
Spaghetti Bolognese – so popular outside Italy – is a combination that is avoided in Bologna: rather, the aromatic ragù alla Bolognese calls for an intimate union with pasta. That's why in its hometown of Bologna it is traditionally eaten with fresh tagliatelle or, innovatively, with Imbutini.
With innovative talent to the top of the list of regional products
No sooner had the pasta and pasta machine been invented than Flavia set out to promote her products: she was able to win customers in the restaurant trade, both locally and internationally. Then came the pandemic and all the clients withdrew. Flavia Valentini did not let herself be slowed down, she debuted as an Insta-blogger and soon made new contacts: for example, to elected officials in her region.
Flavia talking with Matteo di Oto and Luca Lelli, Mayor of Ozzano dell'Emilia, in front of the town's landmark.
Flavia's passion for her Imbutini has infected Ozzano and the palates of all those who have had the opportunity to try this new pasta form.
Matteo di Oto from the municipality of Ozzano
We decided to support this wonderful idea in every possible way.
Luca Lelli, Mayor of Ozzano dell'Emilia
Luca Lelli also regards Imbutini as an opportunity for Ozzano
In April 2023 Imbutini was accredited by the City of Bologna (De.Co) as a specific regional product. It is one of the first to receive this title.
– So, Flavia had an additional reason to now establish more
contacts with the regional gastronomy.
For example, with the restaurant Soffi di Vento, located directly at the small airport of Ozzano.
Andrea Casillo has recently taken over the restaurant. His guests include professional and recreational pilots, as well as flight students from the school next door. The internationally experienced chef is immediately on board when Flavia Valentini suggests that he create new dishes with Imbutini and stage them on Bauscher's plates. And she is excited to see what he cooks and how he presents it.
Flavia Valentini
Imbutini in gastronomy
The guest of Andrea Casillo at Soffi di Vento
All decor colors of the Purity Pearls collection are available to choose from. When he chooses champagne and white, he already has the colors of his food creations in mind.
Andrea Casillo, Soffi di Vento
Inspiration from the region is important!
Andrea Casillo
Imbutini a Primavera by Andrea Casillo: Imbutini stuffed with parmesan foam on pea puree with carrot gel and fresh asparagus on the porcelain collection Purity Pearls.
Andrea Casillo uses the funnel shape of Imbutini to fill them decoratively.
Spring colors whet the appetite for more.
The oven-proof plates from Bauscher can also be used for gratinating. The dish stays hot on them until the styling begins.
Andrea Casillo's reinterpretation of lasagna.
Food styling with Imbutini: Flavia Valentini is impressed by the look and the variety of flavors.
Andrea Casillo
We Chefs are like painters.
Andrea Casillo
We are optimistic about the future and excited to see what opportunities arise for everyone - also in cooperation with Bauscher.
Flavia Valentini
Flavia Valentini
A successful collection - Purity from Bauscher
The collection with a large repertoire, which is at home around the world.
The successful Purity collection from Bauscher impresses with rich variety and a sophisticated combination of design and functionality.
Made of the innovative hard porcelain Noble China in the characteristic cream color BoneWhite, the collection combines aesthetic design with an edge impact resistance that sets new standards.
The variety of shapes and decorations offers opportunities to set individual accents.
Purity Coup comprises coup plates and platters with an impressively clear formal statement. Whether in the pure color of the material or with decorations, the filigree body of Noble China is particularly visible here.
Purity Square includes square plates and platters. The side dimensions are precisely matched, so Purity Square also allows appetizing presentation of pre-portioned food in the smallest space.
Purity Classic is particularly elegant and comes with serving-friendly wide rims.
Purity Reflections has a graphic, faceted relief on the rim. It creates an exciting play of light and shadow.
Like all pieces, they are space-saving stackable, oven and dishwasher safe.
Ristorante Soffi di Vento
Andrea Casillo Via Sabbionara 5 I-40064 Ozzano dell'Emilia (BO) T +39 339 7914 709 soffidiventoristorante@gmail.com
Sapori in Forma
Flavia Valentini, Luca Tommasi Via dell´Industria 24 I-40050 Argelato (BO)
T +39 051 0190912 info@saporiinforma.it
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