En un \u00fanico sitio, todos los sabores de Liguria y de B\u00e9rgamo
\n\u00a0<\/p>\n","slides":[{"image":{"ID":109526,"id":109526,"title":"5210b819135e2e8a6d8832d36902055a_86029c87.png","filename":"5210b819135e2e8a6d8832d36902055a_86029c87.png","filesize":1195116,"url":"https:\/\/www.visitbergamo.net\/wp-content\/uploads\/2024\/11\/5210b819135e2e8a6d8832d36902055a_86029c87.png","link":"https:\/\/www.visitbergamo.net\/es\/oggetto\/il-pastificio-del-borgo\/5210b819135e2e8a6d8832d36902055a_86029c87-png-2\/","alt":"","author":"0","description":"","caption":"","name":"5210b819135e2e8a6d8832d36902055a_86029c87-png-2","status":"inherit","uploaded_to":109525,"date":"2024-11-29 10:45:12","modified":"2025-06-24 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Cruzando la calle d\u00f3nde se sit\u00faa el quiosco de peri\u00f3dicos de Borgo Palazzo, se percibe inmediatamente un perfume intenso e inusual: es el pesto genov\u00e9s de Andrea Caprile, nacido en 1974.\u00a0<\/span><\/p>\n
<\/p>\n En compa\u00f1\u00eda del\u00a0 <\/span>Distretto Urbano del Commercio<\/span>, encontramos a Andrea para conocer la historia de su negocio.<\/span><\/p>\n
<\/p>\n De un aparejador de Liguria, crecido en Martinengo (B\u00e9rgamo) y enamorado del mar y de sus ra\u00edces, hace ya veinte y tres a\u00f1os naci\u00f3 la tienda de pastas alimenticias frescas \u201cIl Pastificio del Borgo\u201d, que propone pasta fresca cada d\u00eda y salsas y condimentos frutos de las contaminaciones entre tres tierras, como poco: Liguria, Emilia y B\u00e9rgamo, la tierra de Andrea, nacido en Genoa y crecido en el territorio bergamasco.\u00a0<\/span><\/p>\n
<\/p>\n El primero que entendi\u00f3 que los tiempos estaban cambiando, que el boom econ\u00f3mico de los a\u00f1os Cincuenta estaba llevando a una forma nueva de hacer compras y que las mujeres empezaban a tener cada vez menos tiempo para cocinar, fue el abuelo Giacomo, inspirado seguramente por el crecimiento de la pastilla STAR – \u201cUna verdadera revoluci\u00f3n de esa \u00e9poca\u201d.\u00a0<\/span><\/p>\n
<\/p>\n En el mes de noviembre de 1959 los abuelos de Andrea abrieron en Sestri Levante su tienda \u201cPastificio Moderno\u201d y fueron entre los primeros que pusieron a la venta la \u201ccomida casera\u201d.\u00a0<\/span><\/p>\n
<\/p>\n \u201cEn aquellos a\u00f1os, Sestri era una ciudad muy cerrada, donde solamente se trabajaba, y comprar pasta ya elaborada era motivo de verg\u00fcenza. Las mujeres que entraban en la tienda envolv\u00edan los paquetes de pasta fresca en los peri\u00f3dicos. Compraban en la tienda por comodidad, pero escondian sus compras\u201d. Lo mismo que pas\u00f3 algunos a\u00f1os despu\u00e9s con las bolsas de comidas congeladas.\u00a0<\/span><\/p>\n
<\/p>\n En esos a\u00f1os de \u201cmovida artesanal\u201d, por un lado Giacomo intuyo\u2019 una necesidad nueva, por el otro aprovech\u00f3\u2019 el amplio jard\u00edn que rodeaba la vivienda de familia frente al mar. Desde esa tierra cultivada llegaban todos los productos frescos y locales con los cuales se elaboraban los rellenos y los condimentos.\u00a0<\/span><\/p>\n
<\/p>\n Cuando el abuelo falleci\u00f3 de repente en 1976, se vendi\u00f3 el negocio y ya nadie se dedic\u00f3 a la pasta fresca. Andrea conocer\u00e1 a su abuelo solamente a trav\u00e9s de los cuentos de quien le conoci\u00f3 y sobre todo en los gestos de maestro de la pasta que aprendi\u00f3 en la edad adulta.\u00a0<\/span><\/p>\n
<\/p>\n En la peque\u00f1a tienda con taller expuesto en Borgo Palazzo, Andrea nos cuenta la historia de su familia, ense\u00f1\u00e1ndonos las numerosas im\u00e1genes en las paredes.\u00a0<\/span><\/p>\n
<\/p>\n El mar siempre es el protagonista: en las fotograf\u00edas de la larga playa de Sestri Levante y a\u00fan m\u00e1s en los recuerdos m\u00e1s preciosos de Andrea.\u00a0<\/span><\/p>\n
<\/p>\n En la web de la tienda de pasta fresca se lee: \u201cActualmente a la cabeza de \u2018Il Pastificio del Borgo\u2019 (genoveses y excelentes marineros) pap\u00e0 Valter y Andrea\u201d, es decir: la pasta fresca est\u00e1 a\u00fan m\u00e1s rica cuando llevas un poquito de mar en tus ojos y en tus manos.\u00a0<\/span><\/p>\n
<\/p>\n El aroma del mar te queda dentro y se hace una aut\u00e9ntica herencia: el padre de Andrea, Valter, ha sido durante mucho tiempo navegante en los petroleros y \u00e9l, crecido en B\u00e9rgamo, cuando puede vuelve al mara para disfrutarlo, pescando y nadando hasta que las yemas de los dedos se hacen arrugadas.\u00a0\u00a0<\/span><\/p>\n
<\/p>\n Al terminar el instituto por aparejadores, Andrea, empujado por su sentido del deber, pide a su padre que volviera a las or\u00edgenes y que aprendiera el oficio de su abuelo.\u00a0<\/span><\/p>\n
<\/p>\n El padre confi\u00f3 en \u00e9l y despu\u00e9s de un periodo de aprendizaje en ciertos familiares en Rapallo, decidieron montar juntos el negocio en B\u00e9rgamo.\u00a0<\/span><\/p>\n
<\/p>\n Aparte de esto, el aporte de mam\u00e1 Rosa Maria, de Piacenza, y de sus especialidades de la comida de Emilia-Romagna fue esencial para la actividad.\u00a0<\/span><\/p>\n
<\/p>\n Andrea cuenta con la decisi\u00f3n de su tierra de adopci\u00f3n, B\u00e9rgamo, le ha ense\u00f1ado: \u201cLa gente de Liguria est\u00e1 un poco perezosa\u201d, comenta con una sonrisa.\u00a0<\/span><\/p>\n
<\/p>\n Por parte de la gente de Liguria, dice, aprendi\u00f3 la cultura de la mesa, la pasi\u00f3n por la comida, pero tambi\u00e9n por las contaminaciones gastron\u00f3micas: en su tienda de pasta fresca vas a encontrar los \u201cpansotti\u201d con gambas y salm\u00f3n, los tradicionales casoncelli de B\u00e9rgamo o las lasa\u00f1as con ragout \u201cbolognese\u201d (\u201ca veces la gente piensa que se trata de dos recetas distintas\u201d) y pod\u00e9is pedir incluso el pesto sin ajo: har\u00e1 una mueca interior de disensi\u00f3n, pero os va a servirlo con amabilidad.\u00a0 <\/span><\/p>\n
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