{"id":131616,"date":"2026-10-19T10:02:43","date_gmt":"2026-10-19T16:02:43","guid":{"rendered":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/lina-dia-mundial-de-la-pasta-sabores-mexicanos\/"},"modified":"2026-10-19T10:02:43","modified_gmt":"2026-10-19T16:02:43","slug":"lina-dia-mundial-de-la-pasta-sabores-mexicanos","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/19\/lina-dia-mundial-de-la-pasta-sabores-mexicanos\/","title":{"rendered":"LINA celebra el D\u00eda Mundial de la Pasta con una creaci\u00f3n que mezcla tradici\u00f3n italiana y sabores mexicanos"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La pasta tiene esa magia de adaptarse a distintas cocinas sin perder su esencia. Y este D\u00eda Mundial de la Pasta, que se celebra cada 25 de octubre, LINA propone explorar esa versatilidad con un platillo que conecta las ra\u00edces italianas con ingredientes y t\u00e9cnicas de la gastronom\u00eda mexicana.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La creaci\u00f3n corre a cargo de la chef Mariana Villegas y tiene como protagonista a los <em>corzetti<\/em>, una variedad tradicional de pasta originaria de Liguria, Italia. Elaborada diariamente en casa, esta pasta fresca se acompa\u00f1a de hongos silvestres, una salsa con notas ahumadas y elementos inspirados en la cocina yucateca.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El resultado es una propuesta que va m\u00e1s all\u00e1 de la receta tradicional italiana: una combinaci\u00f3n de texturas, aromas y sabores que refleja la personalidad de LINA, restaurante ubicado en la colonia Roma Norte de la Ciudad de M\u00e9xico.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"562\" height=\"1024\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/image_editor_output_image-1581011012-1792425751328-562x1024.jpg?resize=562%2C1024&#038;ssl=1\" alt=\"\" class=\"wp-image-131614\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/image_editor_output_image-1581011012-1792425751328.jpg?resize=562%2C1024&amp;ssl=1 562w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/image_editor_output_image-1581011012-1792425751328.jpg?resize=165%2C300&amp;ssl=1 165w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/image_editor_output_image-1581011012-1792425751328.jpg?w=729&amp;ssl=1 729w\" sizes=\"(max-width: 562px) 100vw, 562px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Corzetti, hongos silvestres y un gui\u00f1o a Yucat\u00e1n<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Uno de los elementos centrales del platillo son los hongos silvestres, seleccionados de acuerdo con la disponibilidad de cada temporada. Estos se marinan y cocinan a la parrilla para aportar notas intensas y ligeramente ahumadas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La preparaci\u00f3n se completa con una salsa elaborada a partir de un fondo de hongos, hoja santa, echalote y mantequilla ahumada. A esta combinaci\u00f3n se suma un pur\u00e9 de sikil pak de hongos, inspirado en la tradici\u00f3n yucateca, que incorpora una referencia mexicana a una base de cocina italiana.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para cerrar, una yema de huevo org\u00e1nico curada aporta una textura cremosa que envuelve los ingredientes y equilibra sus distintos matices.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La selecci\u00f3n de hongos cambia seg\u00fan la temporada, por lo que el platillo puede evolucionar con los productos disponibles. Esta decisi\u00f3n tambi\u00e9n pone sobre la mesa una de las posibilidades m\u00e1s interesantes de la cocina contempor\u00e1nea: trabajar con ingredientes del entorno para reinterpretar preparaciones de otras culturas.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">La visi\u00f3n de Mariana Villegas: cocinar tambi\u00e9n es experimentar<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Para Mariana Villegas, la pasta es un ingrediente que invita a probar nuevas combinaciones sin dejar de disfrutar el proceso. Su versatilidad permite jugar con t\u00e9cnicas, salsas y productos de temporada para crear platos con una identidad propia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La propuesta de LINA parte justamente de esa libertad creativa: conservar la esencia de los corzetti mientras incorpora ingredientes que conectan con el territorio mexicano, desde los hongos silvestres hasta la hoja santa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La chef ha desarrollado su trayectoria en cocinas de referencia como Pujol, Cosme y Grupo Contramar. Esa experiencia forma parte de la propuesta de LINA, que combina t\u00e9cnica, producto y hospitalidad en un espacio de cocina mexicana contempor\u00e1nea.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El restaurante abri\u00f3 hace dos a\u00f1os y obtuvo el reconocimiento de la Gu\u00eda Michelin en 2025, distinci\u00f3n que refrend\u00f3 en 2026.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1024\" height=\"584\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed288329-1024x584.jpg?resize=1024%2C584&#038;ssl=1\" alt=\"\" class=\"wp-image-131613\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed288329.jpg?resize=1024%2C584&amp;ssl=1 1024w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed288329.jpg?resize=300%2C171&amp;ssl=1 300w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed288329.jpg?resize=768%2C438&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/unnamed288329.jpg?w=1120&amp;ssl=1 1120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">D\u00f3nde probar esta propuesta de temporada<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Disponible por tiempo limitado, la creaci\u00f3n de Mariana Villegas es una opci\u00f3n para quienes buscan descubrir nuevas interpretaciones de la pasta y explorar el encuentro entre las tradiciones gastron\u00f3micas italiana y mexicana.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para conocer su disponibilidad y reservar una mesa, puedes visitar el sitio oficial de <a href=\"https:\/\/lina.mx\/\">LINA<\/a> o contactar al restaurante a trav\u00e9s de Instagram en <a href=\"https:\/\/www.instagram.com\/lina.cdmx\/\">@lina.cdmx<\/a> y al tel\u00e9fono 55 5574 7004.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Este D\u00eda Mundial de la Pasta, LINA demuestra que un cl\u00e1sico no necesita reinventarse por completo para sorprender: a veces basta con elegir buenos ingredientes, respetar su origen y dejar que distintas tradiciones encuentren su propio lenguaje en un mismo plato.<\/p>\n<!--themify_builder_content-->\n<div id=\"themify_builder_content-131616\" data-postid=\"131616\" class=\"themify_builder_content themify_builder_content-131616 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->\n","protected":false},"excerpt":{"rendered":"<p>Para el D\u00eda Mundial de la Pasta, LINA presenta una creaci\u00f3n de Mariana Villegas que combina corzetti italianos, hongos silvestres y gui\u00f1os a la cocina yucateca.<\/p>\n","protected":false},"author":4,"featured_media":131615,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6870],"tags":[1718,15980,3139,11122,14934,7175,3163,4547],"class_list":["post-131616","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-cocina-italiana","tag-dia-mundial-de-la-pasta","tag-gastronomia-mexicana","tag-lina","tag-mariana-villegas","tag-restaurantes-cdmx","tag-roma-norte","tag-zero-magazine-mx","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- 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