Today is the date of the World Pasta Day, a special day for all the Made in Italy food lovers, but above all for our Italian pasta suppliers as Pastificio dei Campi, Pastificio Caponi, Pasta Bossolasco, Pasta Mancini, Pasta Benedetto Cavalieri, La Campofilone, Adamo Bio, Azienda Agricola la Fastuchera and many others. What groups in with these pasta producers are the selection of high quality raw materials, the maintenance of craft processes and the care for the details. These can be less profitable choices, that implies extra work, but they’re what let us taste such high level products. In this day our wishes and congratulations go out to these pasta makers, true ambassador of Italian taste and culture.

Pasta Bossolasco makes a Neapolitan typical pasta format as Paccheri happy to take the Piedmontese citizenship too Knowledge and dedication to raw materials are elements that guarantee the high quality of pasta. The care towards raw materials is not only a slogan, but it realizes with the own cultivation of wheat, in the fields adjacent to the pasta production building, that will be then transformed into artisanal pasta by the company itself. The agriculture respecting the environment this way integrates the craft processing, with slow drying on wooden looms, bronze drawing, all of them taking the necessary time in order to respect and maintain the best properties both on the nutritional and the taste sides.

Pasta Bossolasco project is born from an agricultural company, when the fourth generation decided to integrate the raw materials transformation, that is to say Italian durum wheat, with the production of the same. It is the second company case in Italy of Italian pasta production with a 100% internal supply chain, so from the wheat cultivation, to the milling in order to obtain the flour, than the processing and finally the packaging. The agricultural origin of the company has the advantage of having knowledges inherent to the activity, which have allowed to obtain high quality Italian products, with the right bland of durum wheat varieties for make a flavorful artisanal pasta, endowed with great cooking resistance and not least a positive impact on health due to its great organoleptic properties. It's available in the formats Fusilli - Pasta Bossolasco, Paccheri - Pasta Bossolasco, Spaghetti - Pasta Bossolasco, Penne - Pasta Bossolasco e Trenette - Pasta Bossolasco.

Stracciatella is a typical fresh cheese of the Apulian tradition, originally born from the rests of the mozzarella making process, but with the passing of time it has become an authentic gastronomic speciality thanks to its delicate flavor and creaminess. Apulian Stracciatella - Caseificio Voglia di Latte is shipped exclusively every Monday and Wednesday, produced the night before by the Apulian cheese producer Voglia di Latte to guarantee the best freshness. It is obviously good natural as it is with some cold cuts, but it is a great alley for you recipes too. For example in a dish of Spaghetti - Pasta Bossolasco with sauce made up of Pachino Cherry Tomatoes and a little of 'Nduja of black calabrian pig - Consorzio Nero di Calabria to contrast the stracciatella sweetness and finally some Sicilian crushed and seasoned green olives Nocellara del Belice - Az. Agricola Melia as a garnish.

Lately pasta has been deleted from many tables with the rise of some low carb diets, but are these ones completely safe? According to the research conduced by the Umberto Veronesi foundation the answer is negative. Indeed the energies brought by the carbohydrates contained in the pasta amid are fundamental and irreplaceable for our organism. The lack of these substances, on the long term, can lead to cardiovascular risks or damages to liver and kidneys. So it is very important for our health to consume the right quantity of pasta, choosing carefully products made up of high quality flours as Penne - Pasta Bossolasco, whose wheats are cultivated by the company itself under constant and strict quality controls.

Pasta, especially in the Mediterranean diet, is one of the main elements, so it is fundamental to choose an high quality and genuine pasta. Pasta Bossolasco is a warranty of the quality of its raw materials, since the company itself cultivates the wheats from which derives the flour of which the final product is made up of. An 100% Made in Italy pasta endowed with extraordinary organoleptic and taste properties. The different formats makes it fit for every recipe, in the photo Spaghetti - Pasta Bossolasco with a three tomatoes sauce on an Sicilian ancient wheats bread cream aromatized with basil, Mature salted sheep ricotta and crispy bread crumbs with chili.

In Italy there are many pasta producers, but Pasta Bossolasco distinguish itself from almost all the others. The company its unicity resides in the forward looking choice of starting from the cultivation of own wheat, and following the entire process until the packaging. This allows the producer to not only to realize an high quality pasta, selecting the most adapt and genuine qualities of wheat, but also a total transparency towards the customers, making them aware of the product they’re buying. Today we’re giving you a simple, classic recipe appreciated for its taste all around the world: the spaghetti with clams. Ingredients: Spaghetti - Pasta Bossolasco, clams, white wine, Organic extra virgin olive oil - Adamo, Red Garlic from Nubia, parsley, Coarse sea salt of Trapani Clean the clams putting them in a bowl full of water for almost an hour. In a large pan put a garlic clove and a drizzle of EVO oil, stir fry, and add the clams, a while later add 1\4 glass of white and make the alcoholic part evaporate. As soon as the clams will open turn down the gas and shell them (leave some in their shells for esthetic if you want to). Cook the spaghetti in boiling salted water for 2 minutes less than it is written on the box. Finish the cooking of the spaghetti in the pan used before with the water released by the clams, in the end add the chopped parsley and amalgamate for the last time.

Sea urchin is a very popular and fine seafood, thanks to its taste which embodies the essence and freshness of the sea. Eggs are the only part of the sea urchin that is eaten, so only the female is edible. If you want to it it fresh you have to eat the same day it is caught, so the sea urchin pulp is normally frozen immediately after the sea urchins caught in order to maintain the fresh taste as much as possible. Today we're giving you a classic recipe which will make you appreciate and enhance the sea urchins: "Spaghetti ai ricci di mare". Ingredients: Spaghetti - Pasta Bossolasco, Frozen sea urcin pulp - La Bottarga di Tonno Group, Organic extra virgin olive oil - Adamo, Red garlic from Nubia, Coarse sea salt of Trapani, red hot chili pepper, parsley. First make the water boil, add sea salt and then the pasta (the minutes are written on the box). Meanwhile, in a frying pan, put some evo oil, an unpeeled clove of garlic and some red hot chili pepper making them brown and putting the garlic clove off when it is ready. One minute before it is ready drain the spaghetti and conserve 1\2 glasses of the boiling water, so stir fry the pasta in the frying pan with the flavored oil and add the pasta water. Amalgamate for a minute (until the water evaporates) as the water will release the pasta amid which will make your spaghetti creamy in a natural way. Only in the end add the sea urchin pulp as it only needs warming and not cooking, finally garnish with some minced parsley.

Pasta Bossolasco distinguishes itself from the other artisanal pasta thanks to the annulment of the production chain, in which now has the farmer become the pasta maker too, in a process similar to the wine making one where the vineyard product is then transformed in an excellent wine by the producer itself. The pasta produced is the result of a careful selection of the best durum wheat, bronze wire drawing and drying at low temperare and so slower but more natural too ( this leads, differently from the industrial pasta, to a less bright yellow color) also going to the detriment of the quantity yield. The final product is a 100% Italian origin, certified and naturale artisanal pasta, an important element as it concerns an absolute protagonist of a lot of every day recipes and diets.

If after some day your fresh red tuna it is not as fresh as it has arrived and there are still some left-overs don't worry, we have the right recipe for you. We're talking about pasta with tuna, purely mediterranean style pasta dish with capers,cherry tomatoes, almonds and olives, this recipe will bring you all the tastes and freshness of the mediterranean diet in a quick, simple but very tasty and genuine recipe Ingredients: 400g of Paccheri - Pasta Bossolasco; 200g of Sicilian red tuna, salted Sicilian capers; 200g of cherry tomatoes; 3 spoons of chopped taggiasche olives; toasted Sicilian almonds, Italian extra virgin olive oil and salt. First put some extra virgin olive oil in a pan, then cut in 2 halves the cherry tomatoes and add them to make them cook and extract the juice. Then add the red tuna and cook with cherry tomatoes and after one minute add the rest of the ingredients (capers, olives and toasted almonds) cooking together for 2 minutes (not too much otherwise the tuna will be chewy). In the meanwhile boil paccheri bossolasco in boiling salted water for 12 minutes (read how many minutes on the pack for each kind of pasta), drain the pasta and make it stir fry with the other ingredients adding the oregano for one minutes in order to amalgamate well and "buon appetito".

A strong factor of differentiation of pasta, nowadays, is selecting and cultivate the wheat directly within the company properties. This can allow the company to control the best way the raw materials and make a product different from any other on the market. Pasta Bossolasco is a Piedmontese company which has decided to try this difficult but stimulating challenge making an unique high quality Italian Pasta. To test them try Paccheri - Pasta Bossolasco or the other available formats, you won't regret it!

A strong factor of differentiation of pasta, nowadays, is selecting and cultivate the wheat directly within the company properties. This can allow the company to control the best way the raw materials and make a product different from any other on the market. Pasta Bossolasco is a Piedmontese company which has decided to try this difficult but stimulating challenge making an unique high quality Italian Pasta. To test them try Paccheri - Pasta Bossolasco or the other available formats, you won't regret it!