What’s new in the Italian pasta value chain
The modern and Italian model of making pasta was born with law 580 of 1967 which established that to make pasta you need semolina, obtained...
Pasta in Switzerland: a steady growth
An Italian entrepreneur originally from Matino, in the province of Lecce, with a multifaceted career combining passion, craftsmanship, and...
New year, new projects, same goals: manufacturing the most-advanced technologies to produce the best pasta!
Year after year, AXOR has been able to keep its real good purpose: create advanced equipment so that the customers spread all over the...
The development of our pasta is connected to innovation
Association of Turkish Pasta Manufacturers (TMSD), which started its activities on October 25, 1993, continues to successfully represent...
Enriched semolina pasta
The daily consumption of pasta is included in the guidelines of the Mediterranean diet, positioned at the base of the food pyramid (Italian...
Fresh pasta from Tritordeum flours and soft wheat
Did you know that soft wheat accounts on average for 20% of the total dietary calories in our diet (Poole et al., 2021)? Soft wheat is...
Functional pasta with omega-3 and 6
Another type of functional pasta that is important from a nutritional and physiological point of view is represented by products containing...
AXOR has signed a contract to build the first pasta factory in Chad
Alapala Group has announced that its subsidiary AXOR has signed an agreement with MENA Food Chad to build the first pasta factory in Chad....
Gluten-free pasta from sorghum and cassava
The continuous migration flows and the subsequent multi-ethnicity of our society have led to a fusion of traditions and cultures, including...
The production process of fresh pasta
Dry pasta and fresh pasta: two products of excellence in Italian culture and gastronomic tradition, whose differentiation is based...