PASTA SECCA E FRESCA

Spedizioni settimanali e puntualità nelle consegne. Pallet misti e singoli colli a temperatura controllata. Selezione di specialità alimentari Italiane e consegna diretta all'estero. Freschezza, Qualità e Precisione. Il gusto Italiano e la precisione Tedesca.

I pastifici da noi scelti sono:

FAELLA  -  CECCHIN  -  LA REGINELLA

Generals, captains, poets……..history is full of renowned men who have praised pasta for its taste and variety.

Pasta’s origins are very ancient: it’s said that the Etruscan used to prepare the first lasagna made of spelt.

In accordance with the cookbook of Apicius (the most ancient roman recipe-book), Romans used to make a very simple dough with water and flour from which they made a kind of lasagna, called lagane.

Certainly, the existing lagane, which are eaten is south Italy, descend from them.

A myth about pasta’s origin has to be exploded. It’s only a legend the idea that Marco Polo brought pasta in Italy when he came back from China. In the story of his travels, written in collaboration of Rustichello of Pisa, the Venetian traveller says he saw the Chinese eating “vermicelli”, but he doesn’t explain what vermicelli are, he doesn’t say he brought any pasta back with him from the East and he gives no recipes for the making pasta or information on how it should be cooked and served.

Certainly, we know that the Arabs, already in the XI century, brought pasta around Mediterranean basins, but it spread in an extraordinary way only in Italy and in particular in Campania where pasta achieved the highest levels of perfection.

In particular, in the 13^th century, a very cookery revolution happened in Naples when pasta met tomato. This match became unbeatable and caused the overcoming of the sweet and sour combination since then used.

In Naples, pasta was cooked in the city’s streets and squares, served with tomato sauce. But, pasta was destined for poor class, because it was eaten  with fingers.

For this reason pasta wasn’t on the table of the royal court of Naples until, near the year 1700, Gennaro Spadaccini, a chamberlain of the king Ferdinando II, invented the four-tine fork, discovering the most regal way to eat spaghetti without risk of getting stained.

Since then pasta was served also during Courts’ banquets all over Italy and from there its world tour began.

In Naples a famous engineer, engaged by king Ferdinand II invented a machine that perfectly  replaced man in the knitting work.

Then, in the 19^th century in Naples, while population increase aggravated food availability, a very technological revolution (invention of the mechanical press, etc.) allowed a fall in production prices.

Since 1870, pasta became more and more protagonist of popular feeding thanks to the launch, still in Naples, of the hydraulic press.

At the beginning of the industrial production, the mild temperature of the city and the nearness of the sea, which favours a better drying and a longer preservation of the product, were very important.

Today, many Italian producers are located in Campania. They continue to be innovative in their technology, while always seeking to respect age-old traditions and rigorous quality standards.

Dried pasta has always been associated with southern Italy.

The basic element of pasta is very simple: hard grain flour.

It’s very important to use a good quality product to prevent the pasta’s core from softening during cooking.

Modern producers follow very sophisticated processes to make pasta.

The dough goes through the first phase, called “granolatura”, which gives consistency to the product and is followed by the “trafilatura” to give pasta the desired shape. Practically, the dough is extruded under pressure through holes of varying size and number in a metal plate and then quickly dried in large ovens in which temperatures and humidity levels are carefully controlled.

In according with pasta’s size, drying process has different times and temperatures. Whit regard to the time, it can vary from 6 to 28 hours, while temperatures can vary from 40° to 80°.

Pasta is a relatively simple food product, but it is highly nutritious. Its nourishing characteristics come from its high energetic value, from its fairly good content of proteins (11%-12%) and from its digestibility.

Its caloric value is about 350 Kcal per 100 g. (3.50 oz). On the contrary, its fats contents is very low (less than 1%).

Pasta has few vitamins and has an unbalanced content of mineral salts, among which there is a clear prevalence of potassium.

But, adding other ingredients (meat, fish, legumes, vegetables, etc...), pasta’s nourishing value modifies. This property of ductility caused pasta’s success all over the world, as it is confirmed by the spread of the Mediterranean diet, which has pasta as its main course.

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