Dried pasta obtained from ancient wheats differs from conventional pasta not only for the raw materials used, but especially for the drying technologies applied during the production process... Read more
Pasta is increasingly becoming a common part of the diet of people around the world thanks to its nutritional and food qualities, shelf-life and ease of preparation. Read more
How did the lockdown affect the pasta trade? According to the consulting company Nomisma, in Italy the anti-cyclical nature of the agri-food (and pasta) has supported Italian exports during... Read more
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
