L'Italo-Americano

THURSDAY, APRIL 18, 2024 www.italoamericano.org 16 L'Italo-Americano S a n P e l l e g r i n o , a name synonymous w i t h I t a l i a n sparkling mineral w a t e r , h a s b e e n part of the country's culinary and cultural history since its establishment in 1899. Origi- nating from San Pellegrino Terme, in the Alps of Berg- amo, the brand embodies the Italian flair for combining quality with style and tradi- tion. The history of San Pelle- grino began with its first bottling process after receiv- ing official status and listing on the Milan Stock Exchange in 1899. A key to its early and rapid popularity was its successful export strategy, which brought its distinctive- ly flavored mineral waters to global consumers in its first year of production. Indeed, the company was innovative from the start, introducing carbonation to its waters in the early 20th century to pre- serve the mineral content and ensure product quality during long shipping times. San Pellegrino's reputation was further cemented by its r o y a l e n d o r s e m e n t w h e n Queen Margherita visited S a n P e l l e g r i n o T e r m e i n 1905, which made the brand p o p u l a r a m o n g E u r o p e ' s élite: this visit emphasized its connection with luxury and high society, further enhanc- ing its appeal in international m a r k e t s . S a n P e l l e g r i n o , therefore, rapidly evolved i n t o a s y m b o l o f I t a l i a n lifestyle and became synony- mous with the burgeoning café culture of the 20th cen- tury. I n 1 9 3 2 , t h e c o m p a n y introduced its first flavored beverage, aranciata, made using the waters of San Pel- legrino and freshly squeezed Sicilian oranges. It was the f i r s t i n a l o n g s e r i e s o f f a m o u s a n d i c o n i c s o f t drinks, which are still sold and popular today, including limonata (lemon), pompel- mo (grapefruit), and more exotic blends like aranciata rossa (blood orange), chinot- to, (a bitter citrus), and more recently, combinations like pomegranate and orange. Each new beverage adhered to the company's core values of quality and Italian authen- ticity, strengthening its posi- tion as a leader in the bever- age industry. The introduction of soft d r i n k s w a s a s i g n i f i c a n t moment in the evolution of San Pellegrino's business strategy, as it allowed it to capitalize on the growing demand for sophisticated, ready-to-drink options that reflected the culinary tastes of Italy. Crucially, the strate- gy both reinforced San Pelle- grino's market presence and s o l i d i f i e d i t s r o l e a s a n ambassador of the Italian way of life around the world. San Pellegrino's commit- ment to the idea of "tasteful living" extends far beyond its renowned mineral water: the brand is deeply entrenched in the culinary world, and actively promotes a sophisti- cated gastronomic culture. A good example of this is the S a n P e l l e g r i n o Y o u n g Chef Academy, an influen- tial platform established to identify and foster young culinary talent globally. The competition is open to chefs aged 18 to 30 and aims to accelerate their professional development by providing them with the opportunity to join an élite network of chefs and gain access to education- al events, workshops, and mentorships to help them refine their skills and expand their professional horizons. San Pellegrino has also been partnering with prestigious culinary competitions, which h i g h l i g h t s t h e c o m p a n y ' s dedication to excellence and innovation in food. Each of t h e s e e n g a g e m e n t s r e i n - forced the brand's role as an ambassador of the Made in Italy ethos—synonymous with luxury, tradition, and a refined lifestyle. The acquisition of San Pel- legrino by Nestlé in 1997 marked a significant mile- stone in the brand's history, which further enhanced its i n t e r n a t i o n a l p r e s e n c e . Today, San Pellegrino prod- ucts are available in over 150 countries across all conti- nents, including prominent markets such as the United States, Canada, France, Ger- many, the United Kingdom, Australia, and Japan. The brand's products are a main- stay in some of the world's most prestigious restaurants and culinary institutions, appreciated not only for their taste but also for the touch of elegance they bring to the dining experience. This wide- spread recognition is a bow to San Pellegrino's effort to maintain the highest stan- dards of quality, and also a sign of how successfully it was integrated within the wide and internationally-rec- ognized Nestlé portfolio. T he pasta strainer, or scolapasta, h o l d s a d i s t i n - guished place in e v e r y I t a l i a n kitchen: how would we do without it? As you may expect, it was invented in Italy but, unlike many other national inven- tions, we don't have a precise name or exact time to associ- ate with it. We can, however, look into what we know and try to trace its fully-made-in- Italy origins and develop- ment. The earliest forms of colan- ders or strainers are believed to have emerged from the culinary practices of ancient Rome, where they were uti- l i z e d i n w i n e m a k i n g t o process grapes. These early colanders, fashioned in larger sizes, sort of laid the ground- w o r k f o r t h e s t r a i n e r s w e know today. If we want to find any his- torical reference to a tool sim- ilar to a pasta strainer, we need to go back to the Renais- sance era. More specifically, to the year 1363, when a uten- sil called caza lasagnaria was used by pasta makers from Genoa to prepare their popu- lar trenette and spaghetti dishes. However, it was not until 1 5 7 0 t h a t B a r t o l o m e o Scappi, esteemed cook to the papal élite, immortalized the pasta strainer in his seminal w o r k , O p e r a d e l l ' A r t e d e l Cucinare, with a depiction of what he termed the foratoro. In its early iterations, the pasta strainer was fashioned from humble materials like p e r f o r a t e d t e r r a c o t t a , embodying the rustic charm of traditional Italian kitchens. Over time, craftsmen refined its design, transitioning to metals such as bronze and c o p p e r , w h i c h o f f e r e d enhanced durability and heat resistance. Through time, the pasta strainer underwent a meta- morphosis: its shape evolved into the iconic hemispherical form, adorned with perfora- tions and fitted with brass feet—a design that remains emblematic of Italian culinary culture. Today, the pasta strainer transcends its utilitarian func- tion to become an object of a r t i s t r y a n d i n n o v a t i o n : f a m o u s d e s i g n e r s s u c h a s Philippe Starck and Teseo Berghella lent their creative vision to reimagine the scola- p a s t a , c r a f t i n g e x q u i s i t e pieces that marry form with function. From stainless steel c o n i c a l m a r v e l s t o c u r v e d steel sculptures reminiscent of spaghetti curls, these contem- porary interpretations are as beautiful as they are useful! Time to drain that pasta: how would we do without scolapasta? (Photo: Elisabetta Donatiello/Dreamstime) The very recognizable label of San Pellegrino water (Photo: Tarik Kaan Muslu/Dreamstime) The pasta strainer, the most important utensil in our kitchen San Pellegrino, the trendiest water in the world IMPRESA ITALIA MADE IN ITALY TOP BRANDS BUSINESS & ECONOMY

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