The fresh filled pasta is the result of mixed different raw materials (even 25-30). For example the eggs, which are the preferred substrates for the growth of microorganisms, have a high moi... Read more
«It all began with the idea of making gluten free pasta», Felice Andriani says. He is the founder of Andriani, a pasta processing plant dedicated entirely to making gluten free pasta. Read more
Garlic is surely cheaper than celebrated pepper, nutmeg, mace, and oregano and that may be the reason why one does not speak or read much about it. However, its unique aroma and tangy taste... Read more
Sorghum is an important cereal for feed but can be used also for food. Why? Because it is gluten free, so it is useful for people who suffer from coeliac disease. Moreover it has a lot of po... Read more
The same production system is often used for several types of product inside the same factory. Therefore, it may happen that food containing allergens or “allergens for exclusive use” or wit... Read more
Whether as a main component in preparations such as “pasta all’origano” or as an essential ingredient in sauces, pizza, and meat, oregano is undoubtedly the aromatic herb queen of the Italia... Read more
According to the latest statistics, in the rich countries, consumers’ choices are based not only on product quality (which must be good and safe in terms of health and hygiene), but also on... Read more
Pasta is a typical product of the Mediterranean area which nevertheless has a growing success in many other countries of the world. The pasta quality is assessed mainly using both chemical a... Read more
