Located in the historic center of Xàbia you will find the Da Giulia Restaurant, the restaurant that will transport you to Italy itself.
Let yourself be carried away by the taste of Italy at the hands of Restaurante Da Giulia, who fell in love with Jávea more than 25 years ago and since then have been delighting their customers with the authentic Italian flavor.
Da Giulia Restaurant offers you a wide variety of totally homemade dishes prepared following the authentic Italian tradition. An example of this is his delicious handmade pasta.
100% handmade pasta following the authentic Italian tradition
Making authentic Italian fresh pasta is not a simple process; For this, a slow and careful technique is necessary, in which every last detail is valued, with ingredients of the best quality to obtain optimal results.
Giulia, owner of the restaurant, tells us what are the essential aspects when assessing a good fresh pasta, as well as explains the process of making her 100% handmade pasta.
- What is the process of making a good fresh pasta?
- With what products do you make pasta in your restaurant?
- What benefits can fresh artisan pasta have?
- What essential aspects should be taken into account when assessing whether it is a good fresh pasta?
- What kind of pasta can diners find in your Da Giulia Restaurant?
The process is not complicated, the complicated thing is to take into account the percentage of humidity in the pasta dough, and the hardness of the flours to obtain the exact point. And the most delicate thing is the stuffed pasta, the fillings that have to have an exact consistency to be able to fit in with the kneading of the pasta and for a correct closure. Keep in mind that stuffed pasta can explode when cooked and there you have to put into practice several factors and tricks.
The process of a good pasta starts first of all from the raw material that we are going to use, we use pasteurized egg yolk and flours that we bring from Italy, since for the type of machine we have, the best flour that adapts to the production process is one from Italy. Wheat flour and wheat semolina, egg yolk and water these are the main ingredients. We put a large percentage of egg yolk to be able to make the egg pasta as Tagliatelle, pappardelle, spaghetti, etc.
The benefits of fresh pasta are its high-quality flour without many additives, a high percentage of egg yolk (characteristic flavor), no preservatives, porosity due to the bronze molds for making long and short pasta, which makes the sauce absorb and integrate into the paste.
Obviously the structure of fresh pasta and its digestibility have nothing to do with industrial or dry pasta.
To assess a good fresh pasta, the color of the pasta must be taken into account; in the case of pasta made with eggs, it should be yellowish. The structure after firing is not so easily lost. You should assess the firmness of the pasta, how the sauces are integrated AND that it is not sticky. As we Italians say "pasta al dente", which in addition to being less fattening, is the cooking point where the pasta almost almost crisps.
The pastas that can be found are many and varied, we are also trying pastas and proposing suggestions. Keep in mind that we produce our pasta; There is no fresher pasta in all of Jávea: from the machine cut to the kettle, then to the sautéed in the pan and finally to the diner's plate. We have Tagliatelle, pappardelle, macaroni, tagliolini, pasta stuffed with truffle, potato and cottage cheese, stuffed with sweet potato, stuffed with cuttlefish and prawn stew, oxtail, duck confit with raisins and dried figs, cottage cheese and spinach, among others.
Do not wait any longer to enter Italy without having to leave Jávea! visit now Da Giulia Restaurant and try their delicious fresh handmade pasta.
Contact Da Giulia Restaurant
| Plaza Marina Alta, 2 View in Google Maps | |
| 965 79 09 47 | |
| Every day from 9: 00 16-: 00 19 and: 00-23: 00 | |
| restaurantegiulia.com | |
| restaurantgiulia | |
| dagiuliajavea | |
| restaurantegiulia@hotmail.com | |
| Restaurants |
