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Iranian Weave: Mina Karimi at Casa Artusi

The winners of Surgital’s contest take center stage at the Festa Artusiana: yesterday, July 6, 2025, the Iranian chef presented a brand-new dessert blending Artusi tradition with Persian flavours.

Yesterday, July 6, 2025, in the courtyard of Casa Artusi in Forlimpopoli, the grand finale of “Artusi without Borders” took place. This contest, born from the collaboration between Surgital and Casa Artusi, rewards outstanding reinterpretations of Italian cuisine by young talents under 35 of non-Italian origin. It perfectly embodies Pellegrino Artusi’s motto: “I love beauty and goodness wherever they may be found.”

As part of the Festa Artusiana 2025, the winners returned to the kitchen to serve an exclusive off-menu: among them, pastry chef Mina Karimi from Iran, third-place winner, captivated guests with her dessert “Iranian Weave – Pich-o-Tab-e Irani.” This creation is a poetic homage to the Artusi tradition: the dish opens with Tagliatelle with organic wholegrain spelt flour from Surgital, evoking the classic Artusi “balsamella,” and is followed by a cream inspired by “Kashk,” the ancient Persian fermented ingredient. In this reinterpretation, the Kashk harmonizes with kefir, cream, hay and cardamom, uniting Italian delicacy and Persian aromas in a single bite.

With “Iranian Weave,” Mina Karimi demonstrates how Surgital’s fresh pasta can become a vehicle for cultural exchange, transforming a classic ingredient into a bridge between distant traditions. The July 6 evening confirmed the value of “Artusi without Borders” as a laboratory of creativity and multiculturalism, where innovation and tradition meet to shape new gastronomic experiences.

A heartfelt thank you to Mina Karimi for sharing her passion and talent, giving us all a taste of culture and originality.

For Surgital, the project’s organizer, this event is further proof of its commitment to elevating artisanal fresh pasta as a symbol of hospitality, quality and inspiration for chefs around the world.