Chef Lorenzo Boni grew up with a passion for Italian food in Bologna, Italy. While studying culinary arts, Lorenzo traveled extensively throughout Italy and the USA, immersing himself in the regional cuisines of Italy and working at many top-rated restaurants throughout Italy. In 2001, Lorenzo joined Barilla Italy full time at their world R&D headquarters in Parma, Italy. In 2003, he was promoted to Executive Chef for Barilla America, returning once again to the U.S. In his current role, Lorenzo is responsible for the culinary projects of Barilla Americas, as well as managing the execution of all Barilla-sponsored consumer and trade events. Lorenzo is also a spokesperson for Barilla and Italian Food Culture Educator in many food conferences around the country.
Lorenzo Boni’s Thin Spaghetti with Spicy Sausage & Brussels Sprouts Sauce
1. When shopping for pasta, look for amber color—a sign of good-quality wheat—versus whitish, reddish or grayish hues.
2. When cooking pasta, add salt to the water until “it tastes like the sea.”
3. Good pasta should be cooked al dente every time for the best meal experience.