Albert Adrià has embarked on a new gastronomic project. This same week, the chef announced the launch of Atavi, a line of tagliatelle-style pasta designed with haute cuisine techniques such as nixtamalization, smoking or fermentation that he will market in the United Kingdom. The product will be distributed in 280 gram packages, which will cost between 20-22 pounds (23-26 euros).
These pastas are expected to begin selling on September 23. The three proposed flavors are: smoked, which is the result of a roasting process; sourdough, which has been enhanced with natural yeast and freshly baked sourdough; and umami, with wheat remastered through Koji fermentation. Each type represents a different production technique, always starting from two base ingredients: durum wheat and water.
With the launch of this new line of products, the aim is to make pasta "without ego or pomp." Regarding this, chef Adrià assures that "there was something truly magical in revisiting pasta, a world known to all, and redrawing the limits so that its ancestral techniques can now coexist with new and surprising concepts," the website states. .
This product is born from "the ambition to improve the game, to change the narrative, to embark on an exploration of flavor that plunges you headlong into the pure, uninterrupted pleasure of food," he adds.
Albert Adrià has given a creative twist to pasta, using trendy ingredients and techniques to generate a novel product. The chef experimented for more than a year to reach this result, which has managed to give each pasta its personality, depth and complexity, he says.
