The term pasta refers to a product generally consisting of hard wheat grain semolina and water, although the use of soft wheat or “alternative” flours are allowed for the production of the s... Read more
The lockdown due to coronavirus changed consumer’s habits, even at the table. In the shopping cart you can now find practical, safe and accessible foods, ready to use and with a long shelf l... Read more
Among Italian producers of dry durum wheat pasta, Rustichella d’Abruzzo is a case in point. Its growth process has not only achieved excellent market results – its turnover exceeds 10... Read more
For some time now, the food industry has been focusing its attention on the alternative use of legumes, in many fields of application ranging from the manufacturing of pasta, to bakery, beve... Read more
Pasta’s composition is complex. In contrast with other foods like greens, meat, or fish, pasta have no whole cells in it. Read more
Fresh pasta can be made of durum wheat, just as orecchiette from Apulia, in the South of Italy or soft wheat flour and/or semolina and eggs. Read more
The ribbon-cutting ceremony that kicked off the celebrations of Parma 2020 Italian Capital of Culture was led by the Mayor of Parma, Federico Pizzarotti, and Luca Barilla, for the Barilla Fo... Read more
Consumers in the last ten years have changed their food and purchase choices, moving towards products considered more healthy or otherwise less refined. Read more
