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
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
