Cuomo Palace becomes a temple of pasta
In the centre of the town of Gragnano, a place to taste (and know) the best artisan pasta opens
Posts Tagged 'pasta'
Girolomoni flies to Japan to celebrate 10 year of partnership with Sokensha
Girolomoni’s visit to Japan ended on March the 5th and it was a 7-day trip to thank its Japanese partner in the country, Sokensha, and to lay the foundation for
Canuti Tradizione Italiana, Pasta since 1950
Quality, freshness, and taste distinguish the fresh egg pasta extruded through bronze and frozen produced by Canuti Tradizione Italiana. This workshop was established in Rimini in 1950. Their history was
Marabotto, the traditions of regional cuisine
Marabotto Giacomo e Figli is a family business founded in 1951 by Giacomo Marabotto’s passion for mushrooms and truffles. Its owners are specialists in the production of appetizers, truffles, chestnuts,
The alchemy between flour and water
As it happens for every ingenious discovery, dry pasta was born by both an intuition and a need: the one of securing food supplies which did not deteriorate. It seems
ChefDovunque: kits for preparing Italian pasta
Chef Dovunque is an Italian start-up that selects homemade and organic ingredients for signature Italian pasta, and packages and distributes them as pre-measured kits. The start-up just achieved an investment
Organic food: a choice for life
This is a history that explains how an exemplary agricultural reality can be born from a man’s dream and ideals. Today the company successfully exports its products all over the
Specialities With Spelt and Fresh Eggs
Luciana Mosconi Pasta Factory tells a new, enchanting story: the one concerning its specialities with spelt and fresh eggs. Spelt gives to pasta a perfect balance of pleasure and wellbeing.
Italian food overseas
Made in Italy food companies are creating new opportunities overseas, with such products as wine and pasta that continue to improve their positions and occupy the first places in world
Delverde presents “Pasta Sommelier” in San Francisco
Delverde, after the success it had in New York, arrives in San Francisco with its new format “Pasta Sommelier”. This project concerns interactive tasting and cooking lessons aimed at showing
