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 “What is the difference between semolina and flour?” It's a pretty recurring question. There are many clichés that hover around these two widely consumed ingredients. Some believe that…

“Artisan dried pasta”: is it perhaps a trivial lexical ploy to stand out in the overcrowded pasta sector? Or is it really synonymous with superior quality? The correct answer is… let's find out together!…

"Dried pasta production": do we really know the processes that regulate the production of the most popular food in the world? Let's start by saying that the dry pasta production processes are substantially divided…

The ingredients to properly make tasty tagliatelle are few and inexpensive: 400 g of 00 flour 4 medium-sized eggs Salt (a pinch) Procedure: Create a fountain with…

JAN HLDGE TRONES GJERDE, Manager Gutta Shop (Norway) “Fantastic texture! Amazing in taste, it holds the sauce in a very special way and contains a lot of egg. The pasta of…

Everything we don't remember and would like to remember. My recipes and basics of cooking and pastry To my friend Luigi thanks for the greatest help to our category With…

We cannot talk about MONTE SAN GIUSTO without talking about art. This village in the Marche hinterland lies on one of the rolling hills that make the Macerata landscape so unique, even…

Pasta and marketing I met Luigi Donnari of La Pasta di Aldo in San Patrignano. Aldo's Pasta is the best egg pasta in Italy according to Gambero Rosso di Maggio (in a…

THE EPISODE of Linea Verde which will be broadcast on Rai Uno on Sunday 7 January will dedicate over an hour, from 12,20 to 13,30 pm, to food and wine and the beauties of our province. Not…

Who is HESTON BLUMENTHAL? When we eat, elements of sight, touch, smell, taste and memory come together in a sensorial concert. New discoveries in the kitchen demonstrate how important this union is: every…