T.L.C. Shorts: Edition No.1
- The Local Card
- May 21
- 3 min read
Five Questions with The Italian Market of Manchester
Welcome to our inaugural edition of T.L.C. Shorts, a bite-sized newsletter that showcases a tiny fraction of the abundant expertise and knowledge from our T.L.C. partner businesses. Five questions, five amazing answers. Questions you’d never think to ask, questions that you’ve always wanted to ask, things that pop into your head the minute you walk out the door. These tidbits are meant to be informative, digestible, and fun - and we hope that after reading, you'll be inspired to ask more questions and connect with the businesses that make our community vibrant.
For Edition No.1, we interviewed Chris Stannard, owner of the Italian Market of Manchester. If you also harbor a not-so-subtle obsession with Italian food like we do, chances are you’ve stopped by the Italian Market. Here you'll find his family's homemade pasta sauces and sausages, imported pasta, specialty goods, and more. Keep scrolling to grow your own expertise on all things pasta and deliciousness. Enjoy!
People hear "durum wheat semolina" all the time with Italian pasta, but what does that actually mean? And how can a customer tell if a pasta is truly high quality when they're shopping?
Chris: Durum wheat semolina is regarded as the best and most traditional raw material for pasta. "Durum" actually means "hard" in Latin, and contains more protein than all-purpose flour, which helps it cook up al dente and keep its shape! Customers should always look for the "100% Durum wheat semolina" on the packaging.
If someone only splurges on one ingredient for a great red sauce, what should it be - and why does quality matter so much for that one thing?
Chris: For me, this is easy. I always splurge on San Marzano tomatoes from Italy, with a key piece being the D.O.P. (Protected Designation of Origin) symbol on the label. This ensures that the tomatoes are grown in the volcanic soil on the San Marzano Plain in Italy. These tomatoes have fewer seeds and less water concentration, so they cook up as a thicker and more flavorful sauce!
When customers are looking at all the different Italian pastas you carry, what's one small detail on the package or the pasta itself that people overlook - but that tells you how it was made?
Chris: Something I look for is "bronze cut" or "Bronze-die extruded", which tells me how the pasta was made. Bronze dies create a naturally rough, porous surface that is perfect for holding sauce!
T.L.C. note: a "bronze die" is a traditional metal mold used in pasta extruders to s shape the dough.
Is there a pasta shape you personally love for holding sauce - and what makes that shape work better than others?
Chris: I personally love a pasta named “Torcoletti”, it is shaped like the inside of a seashell and holds the sauce so well, whether it’s a traditional sauce or a meat sauce, this is one not to miss.
Are there any ingredients you carry in the shop that you're especially proud of - something customers probably wouldn't realize is difficult to source or truly special?
Chris: I think some of the most underrated and exceptional ingredients are three in particular: Fortuna's pancetta and Guanciale, both of which are made by my family. These two meats are versatile and used in many traditional Italian recipes, but they are not typically easy to find in local stores. The other is Salsa Parm, which is a dip, spread, or main ingredient; it is made with Parmesan, Asiago, olive oil, garlic, green onion, and a tiny bit of hot pepper flakes. My favorite way to use it is cooking with it. I add it to my meatball mix, burger mix, and any kind of pasta dish; it kicks everything up!
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