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
Last August, Italy showed up in Berlin at the XXII European Athletics Championships with the conference “Health and longevity with the Mediterranean Diet – New targets for Chefs”. The ... Read more
For years monitoring the quality of pasta has been a very manual task. Even in the era of computing, it’s been challenging to really know what’s happening throughout the production process.... Read more
In a laboratory or a plant where stuffed fresh pasta is produced, two types of products are stored. Products “containing common allergens” – i.e. substances or food containing allergen... Read more
Italian pasta supremacy at a global level runs the risk of being jeopardized by international aggressive competitors, like Turkey. Although Italy is still the leading pasta producer with 3.3... Read more
Filled pasta, cold cuts, sauces, vegetables, desserts, and even cappuccino: a long list of food preparations can be enriched with the characteristic pungent aroma and slightly sweet and warm... Read more
After decades of research in the senario of modern agriculture and evolving market needs, the investigation of the factors controlling durum wheat quality is still far from being concluded. Read more
All the steps of the pasta static drying process (heating, predrying, drying, stabilization) have already been described and specific technological principles for “heating” and “pre-drying”... Read more
