“L’Artusi senza confini” returns to the table at the Festa Artusiana with the winning chefs

• On July 6, the winners of “L’Artusi senza confini” cook at the Festa Artusiana;
• The dinner-event, promoted by Surgital, brings together talent, tradition, and cultural inclusion;
• Festa Artusiana 2025 explores the theme of “Food Intelligences”, between AI and artisan knowledge;
• The competition highlights young foreign chefs who reinterpret Artusi using Surgital’s fresh pasta;
• Surgital promotes a sustainable cuisine rooted in culture, responsibility, and industrial vision.

 
Cuisine is a language that renews itself when it meets new hands and new stories.
And on July 6 in Forlimpopoli, it will speak many languages with one voice: that of the Festa Artusiana.
In the evocative courtyard of Casa Artusi, a special dinner will feature exceptional guest chefs: the winners of the “L’Artusi senza confini” competition, conceived by Surgital.

A unique opportunity to rediscover—dish after dish—the power of an open, inclusive gastronomic culture that blends memory with vision.
For Surgital, promoter of the project, it is the most concrete way to uphold a message it deeply believes in: fresh pasta as a bridge between worlds, a symbol of an Italy that welcomes, trains, and nurtures talent.

A dinner that tells a story

During the closing evening of the 29th edition of the Festa Artusiana, Charles Joshua Pearce (UK) and Mina Karimi (Iran) will personally prepare the dishes that brought them to the winners’ podium.
Stories of culinary contamination and artisanal intelligence, where know-how meets technique, tradition blends with innovation.
Their dishes will be featured off-menu at the newly renovated Ristorante Casa Artusi.

It will be more than just dinner—it will be a moment of shared experience. Guests will be able to engage with the chefs, hear their stories, and learn more about the contest through a QR code on the menu linking to a video narrative of the entire competition.

One celebration, many food intelligences

The dinner is part of the Festa Artusiana, taking place in Forlimpopoli from June 28 to July 6, 2025—nine days in which the hometown of Pellegrino Artusi becomes the capital of Italian gastronomic thought.
Show-cooking, cultural talks, panels, workshops, courses, and performances will fill the town’s streets and squares, all around a highly relevant theme: “Food Intelligences”.

An expression that reflects the growing dialogue between cuisine and artificial intelligence—perfectly representing what Surgital has long called artisanal intelligence. The ability to combine traditional know-how with the precision of modern industry; to carry forward the heritage of Italian fresh pasta through continuous innovation.

The competition: when pasta becomes culture

“L’Artusi senza confini” is a cultural project promoted by Surgital in collaboration with Casa Artusi and media partner Italian Gourmet. It was created to highlight young foreign chefs living in Italy, who were invited to reinterpret an Artusian recipe using Surgital’s fresh pasta.
Charles Joshua Pearce won with Fusilloni, bread, oxidized citrus, a dish that blends bread recovery, Anglo-Saxon memory, and Italian ingredients. Second place went to Nour El Hayat Maaffer with Cappelletti Surgital, beef jus, lemon, and asparagus.  Third place went to Mina Karimi with Intreccio Iraniano – Pich-o-Tāb-e Irāni, a refined take on Persian plant-based pastry. The final was held on May 12 in Forlimpopoli, before a jury chaired by Michelin-starred chef Luca Marchini.

Surgital: gastronomic culture and sustainability

The philosophy behind the competition is the same that drives Surgital: creating culture through food, with responsibility and vision.  The company is committed to a concrete path toward environmental and social sustainability. Investments in photovoltaic and cogeneration systems, traceable supply chains, removal of preservatives, corporate welfare, and continuous training are just some of the elements reported through editorial projects like IMPASTO and Fermento.