Shangri-La Hotel, Guangzhou has invited Vinzenzo Spinosi, the “King of Pasta”, to present his unique pasta gourmet cuisine at WOK TOO Café and il Forno Italian restaurant from 3 to 15 September 2013. Vincenzo will take guests on a journey to explore the world of “Spinosini”, his innovative pasta product.
Between 3 and 15 September 2013 at WOK TOO Café, guests will be able to enjoy the Spinosi Buffet during lunch and dinner. The Spinosi Buffet includes Spinosini Omega-3, Red Pepper Sauce and Shrimps, Deep-Fried Bentagliati Filled with Ricotta and Salami, Seafood Salad with Bentagliati and Lemon Dressing, and Squid Ink Spinosini with Smoked Salmon and Cream Cheese.
Vinzenzo will spend a night at il Forno on 7 September 2013 partnering Antonio Tardi, the executive sous chef of Shangri La Hotel, Guangzhou, to introduce the signature Spinosini dinner featuring six courses. Guests may also enjoy the Italian Banfi wines selected by the resident sommeliers to enhance the Sicilian experience.
During the promotion, the buffet remains at the usual price. The lunch buffet can be enjoyed from Monday to Friday for Rmb238 per person and on weekends for Rmb318. The dinner buffet can be enjoyed from Sunday to Thursday for Rmb368 and on Friday and Saturday for Rmb418. The six-course set dinner at il Forno is priced at Rmb580 per person without wine, or at Rmb800 including selected Banfi wine. To make a reservation, please telephone (86 20) 8917 6498 or e-mail fbreservation.slpg@shangri la.com.
The “King of Pasta” inherits his passion for pasta from his father, who ran a trading company first and shared his home-made pasta with his clients. Finding his pasta popular, the father established the “Spinosi” brand in 1960. In 1973, Vinzenzo took over the family business and promoted the brand by showcasing his pasta products and expertise in public. His efforts paid off, and in 1996, Luciano Pavarotti, the Italian tenor, requested that Spinosi pasta be available wherever he gave a performance. In addition, British Airways signed a contract with Vincenzo to supply business class passengers with Squid Ink Tagliolini.
In 2000, in order to commemorate his son’s participation in the Spinosi business, Vincenzo named his newly developed pasta product “Spinosini”, which means “junior Spinosi”. Spinosini is made of 35 per cent eggs and 65 per cent flour. The flour is made from select hard wheat, and the eggs come from hens that have been fed with omega-3 and vitamin E, making Spinosini nutrient-rich.
The Trafila di Bronzo is the traditional Italian equipment used for making Spinosini pasta. It makes the surface of the pasta rough, which improves the absorption of the sauces, followed by cold drying for 24-36 hours. The complex production process enables the pasta to retain a fresh taste.
Vincenzo was awarded the Five-Star Diamond Award by The American Academy of Hospitality Sciences, the authoritative organisation of the hospitality and travel industry, to honour his contribution to the hospitality sector. In addition, the President of Italy granted Mr. Spinosi the title of “Grand Official of Italy”.
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