{"id":8485,"date":"2013-06-16T06:14:25","date_gmt":"2013-06-16T06:14:25","guid":{"rendered":"https:\/\/new.igihe.com\/italian-named-world-s-top-pasta-chef-for\/"},"modified":"2013-06-16T06:14:47","modified_gmt":"2013-06-16T06:14:47","slug":"italian-named-world-s-top-pasta-chef-for","status":"publish","type":"post","link":"https:\/\/new.igihe.com\/english\/italian-named-world-s-top-pasta-chef-for\/","title":{"rendered":"Italian named world&#8217;s top pasta chef for recession-inspired dish"},"content":{"rendered":"<p>{{Giorgio Nava, an Italian chef based in South Africa, won the World Pasta Championship in the Italian city of Parma on Saturday with a low-cost recipe that he said suited Italy&#8217;s deep economic crisis.}}<\/p>\n<p>Nava, who has won awards for his work at the Cape Town restaurants &#8217;95 Keerom&#8217; and &#8216;Carne SA&#8217;, wooed the public and the jury with a simple plate of cavatelli &#8211; small pasta shells &#8211; broccoli and oregano flowers.<\/p>\n<p>&#8220;Simplicity was the key. I presented a recipe that is very cheap but very tasty,&#8221; Nava told Reuters after his victory.<\/p>\n<p>&#8220;Others competed with expensive fish-based recipes but right now, given the economic situation in Italy, it did not seem right to come forward with extravagant dishes.&#8221;<\/p>\n<p>The pasta championship, which was held for the first time last year, took place at the Barilla Food Academy in Parma, considered Italy&#8217;s food capital and best-known for Parmesan cheese and cured Parma ham.<\/p>\n<p>Twenty-four carefully selected cooks, including Hong-Kong born John Leung, competed in the two-day championship.<\/p>\n<p>Participants were given 40 minutes to complete their dish in the first round of the championship on Friday and only 30 minutes during the final on Saturday.<\/p>\n<p>&#8220;My dish is something easy to make, anyone can cook it a home,&#8221; said Nava. &#8220;After all, simple things are often the best.&#8221;<\/p>\n<p>Last year&#8217;s award went to Japanese chef Yoshi Yamada.<\/p>\n<figure class=\"spip-document spip-document-2967 aligncenter\"><img decoding=\"async\" src=\"https:\/\/en-images.igihe.com\/jpg\/dop.jpg\" alt=\"\" \/><\/figure>\n<p>{agencies}<\/p>\n","protected":false},"excerpt":{"rendered":"<p>{{Giorgio Nava, an Italian chef based in South Africa, won the World Pasta Championship in the Italian city of Parma on Saturday with a low-cost recipe that he said suited Italy&#8217;s deep economic crisis.}} Nava, who has won awards for his work at the Cape Town restaurants &#8217;95 Keerom&#8217; and &#8216;Carne SA&#8217;, wooed the public [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[101],"byline":[170],"hashtag":[],"class_list":["post-8485","post","type-post","status-publish","format-standard","hentry","category-lifestyle","tag-internationl","byline-igihe"],"bylines":[{"id":170,"name":"IGIHE","slug":"igihe","description":"","image":{"id":0,"url":"https:\/\/secure.gravatar.com\/avatar\/?s=96&d=mm&f=y&r=g","alt":"Default avatar","title":"Default avatar","caption":"","mime_type":"image\/jpeg","sizes":[]},"user_id":8}],"contributors":[{"id":170,"name":"IGIHE","slug":"igihe","description":"","image":{"id":0,"url":"https:\/\/secure.gravatar.com\/avatar\/?s=96&d=mm&f=y&r=g","alt":"Default avatar","title":"Default avatar","caption":"","mime_type":"image\/jpeg","sizes":[]},"user_id":8}],"featured_image":null,"_links":{"self":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/posts\/8485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/comments?post=8485"}],"version-history":[{"count":0,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/posts\/8485\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/media?parent=8485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/categories?post=8485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/tags?post=8485"},{"taxonomy":"byline","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/byline?post=8485"},{"taxonomy":"hashtag","embeddable":true,"href":"https:\/\/new.igihe.com\/english\/wp-json\/wp\/v2\/hashtag?post=8485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}