Promoting old Italian recipes

Medallions of Spinosini Omega 3 with marinated beef, mascarpone and Angelozzi white truffle with potato oil. [Photo provided to china Daily]

His company's output is small, at only 80 kilograms of noodles per hour with the help of 15 employees, he says. But Spinosi cares more about quality than quantity. "It's easier to go into large production. But you cannot have enough best-quality eggs."

Large Italian pasta brands have wanted to buy out his family business, and he could have made a lot of money. But Spinsosi decided to keep the company as a family tradition. "If you want to make something unique, you have to be unique yourself," he says.

Having traveled to cities worldwide to showcase his family brand, Spinosi believes that the Chinese culinary experience is the most exciting because "the way we make noodles is so different".

The Chinese lamian, a type of hand-pulled Chinese noodle, fascinates him.

"The first time I came to China in 2005, I was enchanted by the art of Chinese noodle making," he says. "Chinese noodle makers make noodles with their hands only, so easily, by twisting, stretching and lengthening the dough. It is amazing that one chef can make thousands of beautiful long noodles in one minute."

"It's just like an art performance, and as if by magic," Spinosi says of this traditional art of Chinese hand-pulled noodles. He suggests that the lamian should go beyond China, so more people can appreciate it, just as he has traveled worldwide to promote his Italian tradition of homemade pasta.