Pastaria - Triplozero special flour for fresh pasta
It is 1832: Europe is taking giant steps into the new world of mechanization, for the first time combining craftsmanship and science.
In Gragnano Trebbiense, in the heart of the Emilia Romagna plain, the Dallagiovanna family is the symbol of this transformation, with a grain milling business. Over time, much has evolved and improved, but the style and intentions remain the same. Take the best from each time period and translate it into contemporary working tools.
Far pane, Far pizza, Far dolci and Far bio are the product lines by Molino Dallagiovanna, in addition to Far pasta, the line for pasta makers, which has bright white flours, so much so that it has been nicknamed Triplozero, which gives fresh pasta rapidity and firm cooking at the same time.
The Far pasta line by Molino Dallagiovanna
Molino Dallagiovanna now offers fifty types of high quality flour, all certified at an international level, collaborating with the cooking schools of Alma and Castalimenti, and with some of the best professionals in the sector, like Maestro Pasta Chef Raimondo Mendolia.
The Art of Flour was inaugurated last June, a kitchen and workshop at the Molino Dallagiovanna, where important Maestros can test the flour mixtures, and determine continuous production improvement objectives in collaboration with the analysis and research department. Thematic courses and master classes are also organized in the laboratory, both for sector professionals from quality artisans to industrialized process experts, as well as for amateurs, also in collaboration with the major territorial educational institutions.
Molino Dallagiovanna is an important entity in the sector, which has been able to grow and integrate, becoming one of the most successful milling industries, well known throughout the territory, also exporting excellent Italian food quality abroad.
(Original Page | source: Pastaria, December 2009)