Gregg Wallace delves into pasta production at Dell’Ugo Factory
On an ordinary day in Hertsmere Industrial Park, the Dell’Ugo pasta factory hums with the activity of 180 staff members, producing a...
Pasta: does the high price nightmare continue?
The latest indexes show that the “producer prices” of “pasta, cous cous and similar flour products,” according to the ISTAT...
Pasta and innovation: opportunity or challenge?
Here few ingredients needed to make sure that innovation happens: “the arms,” meaning the continuous effort made to build knowledge and...
Sustainability trends in pasta packaging
With the adoption of the European Strategy for Plastics in a circular economy in 2018, the Commission lays the foundations to a new...
AXOR launches new logo, taking the next step for the brand
AXOR Srl, an Italian company one of the leading in pasta manufacturing technologies, has announced the launch of its new logo, representing...
Instant pasta lines for a sustainable and healthy food
Energy saving and environmental protection mean a lot to Storci. We have decided to reduce the consumption of energy and water for cooking...
Sustainable agri-food systems
Interview with Marta Antonelli, expert in sustainable food systems and coordinator of the EU project LIFE Climate Smarts Chefs Dr....
Durum wheat consumpion trend
Data and contents reported in this article are updated to December 6, 2022 The past year has been particularly intense for agricultural...
The durum wheat between doubts and certainties towards 2023
The market we are going to experience in the coming months cannot ignore the past. Without looking too far back, the legacy of the 2021/22...
In London pasta Bolognese will cost 35 euros
Ingredients are the same, but the price for Angela Hartnett’s Bolognese pasta skyrockets: 30 pounds (about 35 euros) for the favorite...