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
It’s no secret that pasta is like a religion in Italy: Italians consume 23 kilograms of pasta per person per year, two times the international average (International Pasta Organization, 2018... Read more
Many people think that the most famous production district of Italian pasta is in Gragnano (Naples), where the only PGI product for durum wheat dry pasta is produced. However, the most exper... Read more
Italian Exhibition Group (IEG), after 7 years of successes and constant development, is relaunching Foodnova (the network of new food requirements, from gluten – and lactose-free to ve... Read more
Ipack-Ima will explore ways of strengthening the processing and packaging supply chain in the food and non-food sectors when it returns for its three-yearly edition in Milan (Italy) between... Read more
To produce excellent pasta you cannot ignore the characteristics of the raw materials, which must be excellent. However, the entire production process has a significant influence on quality:... Read more
