L\u2019accord parfait entre les saveurs de Ligurie et de Bergame<\/p>\n","slides":[{"image":{"ID":108314,"id":108314,"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\/fr\/oggetto\/il-pastificio-del-borgo\/5210b819135e2e8a6d8832d36902055a_86029c87-png-2\/","alt":"","author":"0","description":"","caption":"","name":"5210b819135e2e8a6d8832d36902055a_86029c87-png-2","status":"inherit","uploaded_to":108313,"date":"2024-11-29 10:45:12","modified":"2025-06-24 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En traversant la rue au niveau du kiosque \u00e0 journaux de Borgo Palazzo, on est envahis par le parfum intense du pesto alla genovese<\/em> d’Andrea Caprile.<\/p>\n
<\/p>\n Avec le Distretto Urbano del Commercio<\/strong>, nous sommes partis \u00e0 sa rencontre pour conna\u00eetre l’histoire de son activit\u00e9.<\/p>\n
<\/p>\n Il Pastificio del Borgo<\/em> est n\u00e9 il y a vingt-trois ans gr\u00e2ce au projet d’un g\u00e9om\u00e8tre \u00e0 l’ADN ligure qui avait grandi \u00e0 Martinengo et amoureux de la mer et de ses racines. Il propose des p\u00e2tes fra\u00eeches produites au quotidien et des sauces qui sont le r\u00e9sultat d’une bonne fusion entre trois traditions gastronomiques\u00a0: Ligure, \u00c9milienne et Bergamasque introduite surtout par Andrea, n\u00e9e \u00e0 G\u00eanes en 1974 et ayant grandi en r\u00e9gion orobique.<\/p>\n
<\/p>\n Le premier \u00e0 se rendre compte du changement des tendances de consommation provoqu\u00e9 par le boom \u00e9conomique des ann\u00e9es 1950 est son grand-p\u00e8re Giacomo. \u00c0 cette \u00e9poque, les femmes commencent \u00e0 d\u00e9dier moins de temps \u00e0 la cuisine. Giacomo \u00e9tait un pr\u00e9curseur et avait certainement \u00e9t\u00e9 encourag\u00e9 par la croissance des ventes du bouillon cube Star : \u00ab\u00a0Une vraie r\u00e9volution \u00e0 l’\u00e9poque !\u00a0\u00bb<\/p>\n
<\/p>\n En novembre 1959, les grands-parents d\u2019Andrea ouvrent leur Pastificio Moderno <\/em>\u00e0 Sestri Levante et sont parmi les premiers \u00e0 commercialiser la cuisine comme \u00e0 la maison<\/em>.<\/p>\n
<\/p>\n \u00ab\u00a0\u00c0 l’\u00e9poque, Sestri \u00e9tait une ville ferm\u00e9e, obs\u00e9d\u00e9e par le travail… mais acheter des p\u00e2tes pr\u00eates \u00e9tait une honte. Les femmes qui venaient au magasin emballaient les barquettes dans du papier journal. On les achetait car c\u2019\u00e9tait pratique mais on ne le montrait pas\u00a0\u00bb. Exactement ce qui s’est produit des ann\u00e9es plus tard avec les sachets de surgel\u00e9s pr\u00eats \u00e0 l’emploi.<\/p>\n
<\/p>\n Dans ces ann\u00e9es de r\u00e9volution de l’artisanat<\/em>, Giacomo avait eu l’intuition d\u2019un march\u00e9 qui allait na\u00eetre et avait mis \u00e0 profit le grand potager qui entourait la maison familiale donnant sur la mer. De cette terre cultiv\u00e9e provenaient tous les produits frais et sans doute circuit court qui servaient \u00e0 la pr\u00e9paration des farces et des sauces d’assaisonnement.<\/p>\n
<\/p>\n Lorsque son grand-p\u00e8re est d\u00e9c\u00e9d\u00e9 subitement en 1976, l’entreprise a \u00e9t\u00e9 vendue et plus personne ne s’\u00e9tait consacr\u00e9 aux p\u00e2tes fra\u00eeches. Andrea ne conna\u00eetra son grand-p\u00e8re que par les histoires de ceux qui l’avaient connu et encore plus dans les gestes, appris \u00e0 l’\u00e2ge adulte, propres au fabricant de p\u00e2tes.<\/p>\n
<\/p>\n Aujourd’hui, dans la petite boutique-atelier de Borgo Palazzo, Andrea partage avec nous l’histoire de sa famille en montrant en permanence les nombreuses photographies accroch\u00e9es aux murs de la pi\u00e8ce.<\/p>\n
<\/p>\n La mer est toujours protagoniste : dans les images de la longue plage de Sestri Levante et encore plus dans les souvenirs chers \u00e0 Andrea.<\/p>\n
<\/p>\n Sur le site web de l’atelier, on peut lire : \u00ab\u00a0Actuellement au gouvernail<\/em> du Pastificio del Borgo\u00a0\u00bb deux g\u00e9nois et excellents marins, Andrea et son p\u00e8re Valter\u00a0\u00bb, \u00e0 signifier que les p\u00e2tes fra\u00eeches sont encore meilleures en gardant un petit souvenir de la mer dans les yeux et dans les mains.<\/p>\n
<\/p>\n L’odeur de la mer demeure en profondeur et devient un v\u00e9ritable h\u00e9ritage : le p\u00e8re d’Andrea, Valter, a longtemps \u00e9t\u00e9 officier sur les p\u00e9troliers et son fils, qui a grandi \u00e0 Bergame, d\u00e8s qu’il peut il enchaine les escapades \u00e0 la mer en solitaire, pour p\u00eacher et nager jusqu’\u00e0 ce que le bout de ses doigts se froisse, favorisant ainsi la prise de poissons et de crustac\u00e9s.<\/p>\n
<\/p>\n Apr\u00e8s avoir termin\u00e9 l’\u00e9cole des g\u00e9om\u00e8tres, apr\u00e8s l’arm\u00e9e, Andrea, pouss\u00e9 par le sens du devoir et par l’envie de faire, demande \u00e0 son p\u00e8re de marquer un retour aux origines et d’apprendre le m\u00e9tier de son grand-p\u00e8re.<\/p>\n
<\/p>\n Valter le supporte dans son id\u00e9e et apr\u00e8s une p\u00e9riode d’apprentissage chez une partie de la famille \u00e0 Rapallo, ils decident ensemble d’ouvrir un atelier \u00e0 Bergame.<\/p>\n
<\/p>\n La contribution de sa m\u00e8re Rosa Maria (originaire de Plaisance) sera \u00e9galement fondamentale car l’initiera aux merveilles de la cuisine \u00e9milienne.<\/p>\n
<\/p>\n Andrea est riche de ce d\u00e9vouement au travail que Bergame, sa terre d’adoption, lui a transmis : \u00ab\u00a0Les ligures sont un peu plus paresseux\u00a0\u00bb, commente-t-il avec un sourire intelligent.<\/p>\n
<\/p>\n Des ligures – nous r\u00e9v\u00e8le-t-il – il a appris la culture de la table, la passion pour les ingr\u00e9dients mais aussi pour les accords gastronomiques : dans son atelier de p\u00e2tes on peut trouver des pansotti <\/em>aux mazzancolle<\/em> et au saumon, mais aussi les plus traditionnels casoncelli bergamaschi<\/em> ou les lasagne al rag\u00f9<\/em>, c’est-\u00e0-dire \u00e0 la bolognaise<\/em> (\u00ab\u00a0les gens pensent souvent qu’il s’agit de deux recettes diff\u00e9rentes\u00a0\u00bb), et n’h\u00e9sitez pas \u00e0 lui demander du pesto sans ail. Certes, ce n’est pas l’original mais il vous le proposera sans soucis\u00a0!<\/p>\n
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