The Bite Magazine - Spring/Summer 2024 - Issue 35

Jada Brookes experiences Roman-infused Italian pasta dishes at Al Dente Monument and eats as the Romans do. bitecuisine T he Italian term ‘al dente’, meaning ‘to the tooth’, describes the ideal pasta consistency, which should be tender but firm to the bite when cooked, a method used by Al Dente found- ers Filippo Giulio Gallenzi and Ivo Poklepovic. Gallenzi grew up immersed in Italy’s vibrant food culture in Rome. Thanks to his family’s generational passion, he was capti- vated by the art of pasta-making from a young age. After studying culinary arts and gaining experience in the food industry, he channelled his expertise into creating a brand celebrating the authenticity of Italian pasta. Originally from Croatia, Poklepovic shared a similar zeal for culinary excellence. His background in food science and deep appreciation for Mediterranean cuisine brought a unique perspective to the partnership. His scientific ap- proach to food production complemented Gallenzi’s tradi- tional methods, creating a perfect synergy between inno- vation and heritage. The duo produces exceptional-quality fresh pasta at their onsite Il Pastficio (Pasta Factory) while preserving its time-honoured making technique. Pasta-making is treated with the utmost reverence. Gallenzi and Poklepovic believe that great pasta starts with the finest ingredients. They source premium durum wheat semolina from local Italian farms that adhere to sustainable farming practices. The pasta is made using traditional bronze dies, which produce a rough texture that allows sauces to cling better. The dough is kneaded and shaped precisely, then slow-dried at low temperatures to preserve its flavour and nutritional value. Although Al Dente is deeply rooted in tradition, it embraces innovation. The founders have incorporated modern tech- nology to streamline production without compromising on quality. They have also introduced a range of gluten-free and organic pasta options catering to the evolving prefer- ences of health-conscious consumers. They strive to min- imise their environmental footprint by using eco-friendly packages and energy-efficient production methods, earn- ing them several accolades and loyal customers. In 2018, the duo opened their first restaurant in Fitzrovia, a harmonious dining environment echoing the comfort of classic Italian hospitality. “I grew up fascinated by pastifi- ci in Rome, which offered great quality pasta at affordable prices,” Gallenzi explained. “They provided fast takeaway lunches in the heart of the capital city. When I arrived in London, I wanted to recreate that here too, and Fitzrovia seemed the best place to open our first store.” Three years later, the Monument branch, which had the exact signature black and white decor as Fitzrovia opened, offered an intimate setting close to the historical landmark and underground station. Al Dente expanded in 2021 with South Kensington, its flagship and largest site at 180 square