More than 500 kilograms were sold in Emmendingen for the benefit of the BZ Christmas campaign. This means that the previous year’s record was set and there are no noodles.
No queue in front of the Emmendingen BZ office at the start of the Oscars Guidones pasta event with Italian pasta in favor of the BZ Christmas campaign is as unthinkable as the Vienna New Year’s Concert without the Radetzky March. Pasta from the Italian land of Guidone was once again requested at this year’s edition.
Information: The noodles and the Limoncello lemon liqueur can still be purchased at the BZ branch in Emmendingen during normal opening hours. All proceeds go to the BZ Help to Help campaign. Donations for the Christmas campaign are possible on the accounts of Volksbank Breisgau Nord, Iban DE61 6809 2000 0000 5550 02 and Sparkasse Freiburg Nrdlicher Breisgau, Iban DE02 6805 0101 0020 0401 12.
A touch of the Italian way of life spread over the market square of Emmendingen in the still foggy hour of Saturday morning with a maximum temperature of six degrees Celsius. Until the doors opened in the foyer of the Badische Zeitung headquarters, FWV city councilor Oscar Guidone and his son Fabian demonstrated their ability to charm people. Guidone, as always dressed as Santa Claus, gave the gourmets in the queue a short lesson in culinary cultural history, for example on the origin of specialties such as panettone, tiramisu or limoncello.
It depends on the dry season
Later he reflected: “Today we present white art.” It was the trade of the pasta makers of southern Italy, of which only a few remain in his hometown in Torre Annunziata near Naples with the Setaro pasta factory. “The main difference in taste is not only due to the exquisite varieties of durum wheat semolina, but also to the quality of the water. However, the most important contributor to this quality is the long drying times of the pasta types. Some types are air dried for 24 hours, others have a dry time of up to 120 hours.
The day before, Brigitte Zentis and Oscar Guidone, supported by a large team from the Emmendingen editorial team, had prepared the sales campaign. Although the prices of the 18 types of pasta in stock were slightly increased, they were well below the general rate of inflation. Editor-in-chief Michael Strter took over the job of cashier. Deputy Gerhard Walser took care of procurement and logistics in the BZ foyer together with Ingrid Kaiser from the BZ office, together with Brigitte Zentis, Isolde Franke and Philipp Oswald. “We want to achieve a new sales record for the BZ Christmas card campaign,” he said, “and now we will put the noodle tables in front of the door,” the team decided. At around 10:00, the sun came out just in time.
Guidone with new job
In the course of lively conversations about joint trips to southern Italy or Guidone’s new job as a coach at FV Windenreute, many kilos of spaghetti and panettone changed hands. The sales record of 520 kilograms of pasta was reached after a hesitant start. “Hurry up,” Guidone urged, “I have an appointment for the FV Windenreute.” There he recently coaches the goalkeepers of the women’s team.
The new Walser pasta recipe
“Mr Walser, your recipe with Cappelletti, finished with almond kernels, was very popular with me and my family last year,” revealed a visitor from Elzach. “Do you have something new ready?” was the question. And here is the new recipe from Gerhard Walser:
For four people
400 g Setaro-Orecciette
4 Frhlingszwiebeln
200 g of cherry tomatoes
garlic
200 g of ricotta or cream cheese
grated parmesan to serve
Die Orecchiette al dente kochen.
Press the sausage skin from the skin and fry in olive oil with finely chopped garlic. Add the chopped spring onions and the halved cherry tomatoes and fry briefly. Add the ricotta or cream cheese and bring to a boil. Add the tagliatelle and part of the cooking water, mix and season with salt and black pepper. Spread the pasta on the plate and decorate with fresh Parmesan and basil. Fried mushrooms are suitable for vegetarians instead of sausage.
