Local flavors in filled pasta – From local raw material to restaurant experience

The project will produce a film that shows how local ingredients and locally produced pasta can be used in a restaurant environment. The focus is on filled pasta, such as rotolo and ravioli, from Bacana, which is produced locally and combined with ingredients from regional producers. The film shows how local products can be used in restaurants' offerings and contribute to both flavor and sustainability.

The purpose of the film is to inspire restaurants and other businesses to work with locally produced food and ingredients, as well as to strengthen collaboration between producers and restaurants in Uppland. The film will also show how it is possible to serve dishes with high quality and local anchoring, even in smaller kitchens or businesses with limited resources. 

The project is filming in a restaurant environment where pasta is prepared, finished, and served. The dishes are based on a combination of locally produced pasta and ingredients from local producers, highlighting both flavor and origin. The film places focus on how the products can be handled in a simple and efficient way in the kitchen, without compromising on quality or expression.

The film is intended to serve as inspiration for restaurants, cafés, and other actors who want to work more with local ingredients. It shows how collaborations between producers and businesses can create new opportunities and contribute to a stronger local food chain. Through dissemination via digital channels and partners, the film contributes to increased visibility for local producers and strengthens the image of Uppland as a region for sustainable and quality food. 

Result: Link to the film that was created: Bacana luxury pasta in Uppsala