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Investigation in the pasta world: the secret of the high quality
Some tips to recognize a really good pasta from the most common one. After speaking about the recent English passion for food, and after the quick look at some tech tools that can help you in the...
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Do you like surprises or you prefer to choose what to have?
For you the Maxi Cube Tasting or the Maxi Cube Custom! Finally it’s the 8th of December. Today in Italy is holiday and the majority of the people will spend their time decorating the Christmas tree or...
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Happy Terra Madre Slow food day!
A recipe to celebrate the local producers and the good food. Today it’s for the second time Terra Madre Day, a celebration of food diversity and the right to good, clean and fair food, organized by...
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Pastificio dei Campi Tasting in Harvey Nichols
Converting people to the real italian pasta taste! On Saturday and Sunday I was protagonist of a really interesting tasting session in Harvey Nichols in London. This is the main chain where you can...
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A Twitter Tale: Gragnano and the Mistral
The twitter tale about pasta is following… Here i recollected some sunday tweets from Giuseppe dei Campi, speaking this time about what makes Gragnano so special and the city of the pasta in Italy. In...
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500 years of history in a plate!
Pasta from Gragnano: still made in the old way and in your kitchen everyday Today I want to give you some other learning about pasta and especially about the Pasta from Gragnano. I translated this...
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Considering Pasta: Pastificio dei Campi on The Guardian
A great article on pasta, from the origins to the global and the English market. On tuesday we were glad to see our Pastificio Dei Campi pasta on The Guardian “word of mouth” blog, named by Oliver...
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Dried pasta or fresh pasta?
There is no fight… just brotherhood “It’s better fresh or dried pasta?” This is a weird question for me. Eventually you can ask “Do you prefer fresh or dried pasta?” but you will just receive a...
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