Crafted from 100% Italian durum wheat, this creation is 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, smoky flavours to unfurl once cooked.
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.
The first step of our Gastronomic Journey
A unique blend of of innovation and creativity fires in the visionary work of Michelin-star chef Albert Adria. Through his world-class gastronomic knowledge and inimitable flair he has reimagined the unspoken potential of a traditional recipe, creating a food unlike anything that has ever existed before.
“Cooking is creative freedom. There was something truly magical about revisiting pasta - a world known to everyone - and redrawing the boundaries so that its ancestral techniques can now coexist with astounding new concepts”.
It took a year of tireless experimenting to take the three year-old fermentation techniques, allowing the grain to express itself in different ways and give each pasta its individual personality, depth and complexity.