Faculty Dossier
Giovanni Moretti
Cucina Povera & Fresh Pasta Maestro
Hailing from Bologna, Giovanni has spent 25 years preserving regional Italian emulsification techniques and ancient stone-milled semolina flours.
"Never wash away pasta water. It is liquid gold starch, the binding cord that marries pork fat to semolina without a single drop of cream."
Specialties:Bronze-Die ExtrusionStarch EmulsionsCured Pork CookeryHeirloom Legumes
