Here is the translation, maintaining your HTML code and the specific styling requested: Davide Di Fabio, chef of Dalla Gioconda in Gabicce Monte (and winner of the “Best Chef” award for the 2026 Identità Golose Guide to Signature Restaurants), repeated it several times at FoodExp: tradition is yesterday's innovation. Pursuing this creed, he delighted those present with his now-iconic Adriatic Pasta and Fish Tureen. An idea born from the memory of the fishermen's "pentolacce," who gathered the small fish that no buyer wanted and cooked them for themselves, perhaps serving them in the center of the table in a single vessel—a tureen, precisely—thus starting a convivial "brodetto." A tradition that Di Fabio evokes today with a tureen containing 7 different pasta shapes, 7 types of raw fish, and 7 sauces. The result? A unique blend of diverse textures and flavors, perfectly amalgamated and aligned in harmonic balance. Citing an innovation that may perhaps settle into a future tradition, Di Fabio also presented Liquorice Pasta Wheels. This consists of a nest of overcooked capellini, cooked in liquorice syrup and cuttlefish ink; by acquiring a gummy texture, they reference the legendary Haribo wheels—all to the delight of the audience who, by tasting and unrolling the spaghetti, became children again, returning to play.
