production of pasta Italy

...PASTAPIU is the soft wheat flour Type '00' designed for the production of fresh pasta. Characterized by great plasticity and elasticity due to its good protein content, PASTAPIU features a consistent grain size distribution and an ash content lower than 0.45%; these characteristics make it suitable for producing fresh pasta that does not gray, maintaining its characteristic color for several...

..."Spaghetti alla chitarra", also known as "maccheroni alla chitarra", are a special type of fresh egg pasta. An Abruzzese version of the Piemontese "tagliolini", it is distinguished by its different shape. It is thicker and has a square cross-section, making it the perfect choice to accompany meat, fish, or vegetable sauces.

... other processes, such as peeled tomatoes, which are instead recovered in the production of concentrates. Tomato purée can be defined as the juice or pulp of concentrated tomatoes without skin or seeds and is the result of a cold or hot extraction method whose resulting raw material is then thickened in evaporators. Carefully selecting the tomatoes used in the production of passata is crucial, as it can affect the quality and durability of the finished product. The selection criteria include ripeness and the absence of imperfections and defects. Deep red, ripe tomatoes with a higher ...

... restaurants, trattorias, delicatessens, agritourisms, and private homes. It produces 8 kg/h and kneads 3 kg at a time. Included: 4 dies. (NO SHEET PASTA) The pasta machine guarantees maximum hygiene since the parts in contact with the dough, which are easily removable for cleaning, are made of stainless steel. Metal construction, with movements on ball bearings and lifetime lubrication, practically maintenance-free. Bowl capacity: 3 kg Maximum hourly production: 8 kg Power consumption: 0.6 KW Single-phase Machine weight: 38 kg Dimensions: 26x60x35 cm...

...It’s not just simple pistachio pasta, but a tradition that originates from Sicilian durum wheat and favorable environmental conditions. The natural, slow drying process gives it unmatched flavor and fragrance. The artisanal production ensures authenticity, while the bronze drawing provides excellent cooking retention and adherence to sauces. Only Sicilian grains and high-quality pistachios are used to achieve a unique and recognizable taste, every time. Available in various shapes: Busiate, Penne, Caserecce, Rigatoni, Paccheri, Fusilli.

...Pasta produced exclusively with IGP Piedmont Hazelnuts from the Langhe region. Roasting - Pasta made with IGP Piedmont Hazelnuts grown on the hills of the Langhe. Ideal for the production of hazelnut creams, ice creams, and also for savory cooking. Subjected to micrometric grinding and subsequent sieving to remove traces of skins. Medium roasting. Available upon request with different roasting...

... cylindrical shape with a slightly convex lateral edge – or 'scalzo'. This cylindrical shape has a diameter ranging from 35 to 45 cm and a minimum weight of 24 kg. During its production, the milk is first skimmed and then combined with calf rennet; the resulting curd is brought to a temperature of 53°-56°, which is why Grana Padano is defined as a cooked pasta cheese. The curd granules are then allowed to rest to compact, after which they are placed in molds where they remain for at least two days.

...About Tomato Paste Italian Quality Description : GECOM EXPORT SRL is specialized in the production of double concentrated tinned tomato paste product in Italy. Italian canned tomato paste double concentrated has a bright red color and good consistence produced in the south Italy. Specification : Concentrated Tomato Paste Made in Italy Packing: TINS ( CANNED ) Concentration: 28/30...

...ESCA SRL is a company that has specialized in the production of frozen fish products for over 40 years and is now the leader in Italy in the production of "Ready" sauces based on frozen fish, ideal for dressing delicious first courses of pasta or rice according to tradition and Italian taste. The careful selection of raw materials, the quality, and the simple goodness of the sauce make these...

...The experience gained in the frozen product packaging sector has allowed Renato Lusa to develop production processes capable of offering the most innovative and advanced solutions for every type of need, including for large distribution players. The company is able to produce a wide range of single-layer and multi-layer bags and films with specific characteristics of slip, sealability, and high...

... making, and also in the production of baked goods. When added to other gluten-free flours, it makes the doughs more elastic and easier to work with. It is a nutritious food, rich in vitamins and minerals, low in fat, and has a high amount of polyphenols, which are powerful antioxidants. The technological processes employed by ILCAR, based solely on mechanical and thermal treatments, make CHOCAR an entirely natural food free from any chemical additives.

... high protein concentration. Our Sardinian Ricotta is delicious enjoyed on its own, in slices, or as an excellent complement to fresh vegetables, such as grated over tomatoes. Perfect for enhancing fresh salads, pasta, risottos, baked lasagna, or as a stellar ingredient in savory pies, our Sardinian Ricotta is a true culinary treasure that invites the discovery of authentic and genuine flavors.

...Stracciatella is a dairy specialty typical of Puglia's production, made from soft, hand-pulled strands of stretched curd and cream; this specialty can be enjoyed fresh or used to accompany salads, first courses, or gourmet pizzas without the need for additional seasoning, thanks to its extremely milky flavor.

... pastries, carpaccio of meat and fish, omelets and frittatas, preparation of sauces and dressings, canapés, appetizers for aperitifs, garnishes, pizzas, and calzones. Maximum shelf life: 24 months from the production date. Availability: Generally always available. Storage instructions: Once opened, cover with extra virgin olive oil, store in the fridge, and consume within a few days. INGREDIENTS: Summer Black Truffle (Tuber Aestivum); Extra Virgin Olive Oil; Salt; Flavors; Antioxidant: Ascorbic Acid. Box of 6 pieces.

....), agritourism, family-run production units, organic sector, and for gluten-free and low-carb doughs. It is a modular machine that can be customized based on the individual needs of the customer. By entering a few parameters into the control panel, you will have all your production data entered and stored; simply select them by the name you have given to your recipe, and the machine will start operating automatically.

...Wine made from 100% Primitivo grapes. Production area: Salento, between the provinces of Brindisi and Lecce. Red vinification with temperature control during the fermentation process. It is characterized by the softness of its tannins and a persistent taste-aroma profile. On the nose, it features aromas of ripe red fruits such as strawberry, raspberry, and blackberry, also in the form of jellies. Ideal with aged cheeses such as Caciocavallo Podolico, Castelmagno, Provolone del Monaco, pasta with Bolognese sauce, and white meats cooked hunter-style.

... altitude of 68 meters above sea level.","VITIGNO":"Grape Variety: 100% Trebbiano di Lugana","NASO":"Nose: Pleasant bouquet of melon and mandarin with hints of mint and some floral notes.","GRADO ALCOLICO":"Alcohol Content: 13% vol","TEMPERATURA DI SERVIZIO":"Serving Temperature: 10/12° C","AFFINAMENTO E FERMENTAZIONE":"Aging and Fermentation: In stainless steel at controlled temperature.","CIBO":"Food Pairing: All fish dishes, soups, pasta and rice dishes, white meats."}...

... Gluten Free processing technologies allow for pasta production using pregelatinized flours or raw flours obtained directly from the raw material; Italpast Pregel Tech is the solution for gelatinizing raw gluten flours, which involves the integration of a steam injection cooking tank into the line. The lines for fresh pasta production confirm our company's know-how in designing modern production...

Italian food company leader in the production and distribution of egg pasta (lasagna, cannelloni, and tagliatelle) and other special formats. Founded in 1960, the Pastificio has grown over the years to become an important reference point for both the Italian and international markets. Careful selection of suppliers and raw materials, process and product controls, and modern facilities with state-of-the-art production plants allow the company to offer its customers premium products of the highest quality.

Benvenuti in Ipos, il vostro punto di riferimento per il vero Made in Italy. Con profonde radici nelle tradizioni artigianali italiane, Ipos si impegna a preservare e promuovere l'autenticità e la qualità che il nostro paese ha da offrire. Siamo una vetrina per migliaia di piccole aziende che, con immutata passione, lavorano per mantenere vive le pratiche tradizionali, resistendo alla standardizza...

...who love to suggest and study unique layouts with precise design, tailored and high-performing. It is also worth noting that the extreme versatility, thanks to the countless combinations of the lines, and the perfect integration of all models, allow for expanding the possibilities of creating the kitchens of the future. Open kitchens, beautiful to see and use every day, practical and ergonomic. Lotus has its production entirely made in Italy and in its own facility, and offers a fast service and prompt delivery.

... has established a commercial alliance with the multinational Webcor Group for many years, and thanks to this collaboration, it expands its commercial possibilities by looking towards the African and Middle Eastern markets. The plant has a production department that manufactures various types of pasta: durum wheat semolina pasta, macaroni, tricolor pasta, tortelli, dry stuffed pasta, penne rigate...

...The adventure of nonna Fiorina and nonno Giuseppe began in 1947 with the production of handmade fresh pasta. It wasn't until 1962 that the first plant for the production of ravioli and tortellini came into operation. Since then, technological evolution has not stopped, but our philosophy has remained unchanged: to dedicate ourselves to work with the dedication and passion of our grandparents...

... Unibrands, which today is considered one of the most important players in the sector of typical and baked food products. It boasts a strong know-how in the production of typical bread, focaccia, panfocaccia, pizzas, taralli, biscuits, pasta, ready-to-eat meals, preserves, and sauces, all exclusively produced in the southern Italy region, still today, according to traditional methods: unique and high-quality raw materials, slow natural fermentation, and artisanal processing. The great care in the production and marketing of our products places us among the best suppliers.

...' proteins and carbohydrates, for a minimum of 12 up to 36 hours, depending on the type of format being processed. The processing of Fresh Pasta: each product is made using carefully SELECTED RAW MATERIALS and categorically rejects the use of preservatives or added additives. A quality dough. This is the goal we pursue in every production cycle. Selected fresh eggs, high-protein semolina sourced 100% from Italian fields, slow and homogeneous mixing, consistent and gradual bronze extrusion, these are our secrets.

In the Altamura area, on the borders of Apulia and Lucania, amidst the greenery of the Murgia Barese, the production of PASTA JESCE takes place, which is primarily artisanal. Careful attention to the selection of raw materials, all certified by internationally recognized bodies, imparts flavor and quality to our pasta. We adopt long drying processes, ranging from 12 to 18 hours, at low...

...Pasta Vera is born from agricultural experience and a passion for quality products. PASTA VERA is a closed supply chain pasta, which allows for full control over the production process: the Italian durum wheat is grown on the Group's owned farms. Non-GMO seeds of 100% Italian origin are used. The guarantee of origin and quality of the raw materials, along with the production methods, help to...

... industrial plants - All electrical work related to the overhaul and commissioning of industrial production lines - Wiring and connection of medium and low voltage transformation and distribution substations - Civil and industrial lighting.

...Studio and construction of machines and systems for the production of fresh, dry, filled pasta, ravioli, agnolotti, gnocchi, chicche, malfatti, etc. Machines for pasta, extruders, laminators, sheet rollers, ravioli makers, gnocchi makers, and other types of machines for the production of food pastes from 5 to 200 kg/h. Automatic pasta cookers and cooking stations for fast food based on pasta. Machines, systems, and equipment for local or ethnic products such as sebadas, empanadas, pierogi, or similar... Pasteurization, precooking, and drying systems designed according to customer needs.

...the fresh spreadable cheese, a uniquely flavored spreadable cheese. The secret to the goodness of Nonno Nanni cheeses lies in the careful selection of milk, which is of excellent quality and guaranteed origin, respecting the characteristics of the milk during processing, and in the continuous technological evolution of the equipment used in production. Nonno Nanni also brings its goodness to the world of pasta, with Gnocchi, Stuffed Gnocchi, Chicche, and Flavored Chicche.