GIU.LUG 2014
VI
AT PAGE 18
4EWXE ERH XLEX´W
MX
-X MW E WXVEXIKMG TVSHYGX
[LMGL HYI XS MXW ZIVWEXMPMX] JSV
QEXGLMRK JSVQEXW ERH EPPS[W
ER IEW] ZEVMEXMSR SJ XLI QIRYW
E KSSH ]MIPH MR XLI TSX ERH
MRXIVIWXMRK QEVKMRW
By Mariella Boni
It seems that there are over two
hundred types of pasta currently on
the market in Italy, including classical,
innovative and typical regional
dishes. That’s a world record. This
is the estimate made by AIDEPI, the
association that brings together the
industries of the desserts and the fresh
Italian pasta
e same
source certifies that Italians consume
nearly 26 pounds per head per year
(2012 data), thus confirming that it is a
much-loved product and cornerstone of
the Mediterranean diet.
ALSO FOR CATERING is a strategic
product, which due to its versatility for
formats and combinations allows for
easy variation of the menus, a good
yield in the pot and interesting margins.
Here we want to take care of dry pasta,
egg pasta and not; to address the
issue we field tested the “pulse” of the
situation in catering and understand
how companies are able to meet the
needs of professionals.
“The professional sector and in
particular the catering trade - says
Fernando D’Aviero, Sales Director
Italy (FS and NT) of the pasta factory
Rummo of Benevento, which has a
portfolio of over 90 types of pasta -
despite the downturn in consumption
is constantly search for products that
you first have a good seal in cooking.
Rummo pasta factory is the only one in
the world that can boast a certification
body Bureau Veritas, providing
exceptional estate for cooking any type
of pasta product with the unique Slow
Processing Method ®. That’s why our
pasta perfectly meets the needs of both
those who express cooking, both of
which opt for the double cooking. It
is that quality is primarily determined
by the choice of the best durum wheat
semolina, with high protein content
(14.5%) and an index of more than
90 gluten, values, these, both higher
than the market average. Among the
latest innovations for the restoration,
this year we launched 20 references
to pound designed for professionals,
with classic shapes like spaghetti big,
the penne pasta, celery, orecchiette,
butterflies. But we also launched other
formats, at a size of 500 g, to respond
to requests more typical, linked to
local consumption, such as Scialatielli,
unmatched anywhere between the
major brands of pasta, which are
characterized by extreme versatility in
the preparation and have an irregular
shape, such as those made by hand,
smoothed the rolling pin and cut the tip
of the knife. We talk about a high pulp
yield, on average 20%.”
THE APPEARANCE OF QUALITY,
from which all the performance
required to catering, is the fundamental
requirement for customers Granarolo,
Emilian company that divides almost
equally between its production and egg
pasta dough of durum wheat. Explain
Marco Mattei, trade manager: “For years
we have chosen to make pasta with 6
eggs per pound, a choice that allows
us to be competitive with the price
in relation to the high quality offered
by this product. As for the semolina
pasta, we have a wide range and high
protein value, which guarantees high
holding cooking and double cooking.
It is this high percentage of proteins
allows excellent gluten network, the
one that makes the dough does not
overcook. A quality that can be verified
very easily during cooking when the
pasta is cooking water should remain
fairly clear sign that the supply of
starch is minimal and the pasta is “al
4(.(A05,
