Atavi
ATAVI, the intriguing new food brand created in partnership with Albert Adrià, launched in the UK with its inaugural line of incredible tagliatelle. Designed to offer a new tasting experience combining traditional ingredients and ancient techniques of raw material treatment with a revolutionary approach, the three new tagliatelle will unlock astonishing flavours without adding unnecessary extras to pastas two gloriously simple ingredients; wheat and water. The tagliatelle is elevated as the hero of the dish, requiring minimal pairing or complex recipes.
How? Using ancient culinary techniques, including fermentation, roasting and smoking, the new trilogy of luxury pasta shape from ATAVI will each showcase the richness and refined flavours previously concealed in the wheat grain used to produce each bite.
“In a lot of what I create with my team, we look into tradition. That’s when we came across fermentation. Now, the grain is able to express itself in different ways giving each product its individual personality, depth and complexity”.
100% Italian durum wheat, remastered by Koji fermentation*, ATAVI Umami reveals richer complexity with notes of hot bread crust, macadamia and miso. Umami is fermented for 40 hours for a richer depth and flavour.
* Koji fermentation: The word ‘koji’ actually refers to the solid-state fermentation involving both A. oryzae and the fermented materials that could be represented by rice, soybean, or wheat.
Crafted from 100% Italian durum wheat, this creationis enhanced by natural leavening and captures all the flavours of a freshly baked sourdough. ATAVI Sourdough reveals all the taste and aromas of fresh baked bread, stirred with a pinch of sourness, to bring a whole new sensory dimension to the art of pasta.
100% Italian durum wheat, nixtamalized* and smoked with vine canes. ATAVI Smoked is enhanced by roasting and the fiery fumes of vine canes for a smoky taste profile. This recipe allows the rich, smokey flavours to unfurl once cooked.
* Nixtamalized: Nixtamalization is a process traditionally applied to corn, or other grains, in which the grain is soaked and cooked in an alkaline solution, usually limewater, washed, and then hulled.
More information at www.atavi.uk
© Albert Adrià, 2024
