Delia Maria Sebelin Articles 26
is a professional journalist. She writes for several agri-food magazines. Her articles deals with various topics, in particular with food. She is the editing coordinator of the Italian pasta magazine “Pasta & Pastai” and of the English magazine “Professional Pasta”.
Interview to the president of the Italian Society of Andrology
«Good sex begins at the table», president of the Italian Society of Andrology (Sia), Mr. Giorgio Franco says. Mediterranean diet, beside its healthy benefits, as already shown by many studies, could prevent problems in the sexual sphere as well, such as the erectile dysfunction. (more…)
Semolina and water are the ingredients needed to produce the queen of the Mediterranean diet: pasta. Easy, right? Not really, because semolina comes from durum wheat, which is genetically very complex. Experts say that «its genome contains many more genes than human genome». (more…)
The cultivation of MON810 genetically modified maize as well as the cultivation of GMOs in general have been banned in Italy. The Ministerial decree has been extended for 18 months: no biotech plants can be produced on the Italian territory. (more…)
In Ethiopia, the entire Wheat Sector has undergone a major transformation to provide the population with more and better food products. At the same time, exciting business opportunities are emerging both in field production and agro-processing. (more…)
A strategic opportunity for the grains supply chain is coming up in Turkey. It’s IDMA, the International Biennal Show dedicated to the milling, pasta and confectionery industry. The 6th edition will be held at the Istanbul Expo Center, from 23 to 26 April 2015. (more…)
Mühlenchemie GmbH & Co. KG is one of the world’s leading companies in the field of flour treatment. Its key competence lies in solutions for flour standardization, flour improvement and flour fortification – from classic flour treatment to concentrates for ready-mixed flours. (more…)
An extraordinary 2015 edition of IDMA, the International Biennal Show dedicated to the milling, pasta and confectionery industry is in the pipeline. The 6th edition will be held at the Istanbul Expo Center, from 23 to 26 April 2015. (more…)
Swiss restaurant chef Luca Torricelli is the winner of the 2014 Pasta World Championship held at the cooking school Academia Barilla in Parma (Italy). Torricelli’s Mojito spaghetti with red Sicilian prawns nabbed the prize from 25 other chefs from around the world who competed in the preparation of Italy’s emblematic dish.