Recent research into pasta consumption reveals a decline from 43 kg of pasta consumed per person per year in Italy to 30 kg in 2014. While before Italians all ate just under 120 grams of pasta a day, the trend of recent years has seen this figure drop to just over 80 grams a day. Why is this?
Above all, there is the strong, mistaken, belief that pasta makes you fat or that it is bad for your health due to the growing number of people intolerant to flour products and, as a consequence to gluten.
Celiac disease, difficulty in digestion, diets too rich in carbohydrates… are all consequence of today’s high consumption of a kind of pasta that, for commercial reasons, is made with very low-quality raw materials and production processes that drastically reduce all the nutritional values of the pasta and make it hard to digest. The flour or cereals used for widely consumed pasta often comes from durum wheat with no indication of its origin, and the production processes are increasingly oriented to the huge quantities that inevitably mean a drastic reduction in quality. When, for example, you focus exclusively on increasing production, drying the pasta in just a few hours at temperatures in excess of 90 degrees centigrade, the result is a product with no nutritional values and a quality of pasta that is plasticised on the outside, often incorrectly referred to as “al dente”. The main food disorders linked to the consumption of pasta are the consequence of these many factors.
We are by now accustomed to kinds of pasta that do not “overcook” and that do not have any real taste, and therefore we feel the need to prepare accompanying sauces that are often heavy and difficult to digest.
No consideration is then given to the fact that 100 grams of slowly dried quality pasta are as filling as 170 grams of low-quality pasta.
When we talk about pasta made with the traditional artisanal method we don’t just want to lend value to a word or a product. On the contrary, we want to highlight how the history of pasta making embraces two key values: wellbeing as a result of healthy eating and the pleasure given by the taste of a good meal. The quality of raw materials and a careful production process not based on large quantities creates a product that, with slightly higher costs, gives us something that is good for our body and our senses.
Laboratory analysis shows how the organoleptic properties and nutritional values of high-quality pasta are absolutely beneficial to a healthy diet. A high protein content, together with the quantity of fibres and antioxidants in Columbro pasta make a first course naturally healthy and tasty even with butter or olive oil and, above all, extremely easy to digest. A simple drizzle of oil or a light sauce like those in the 1800 Pregiata Dimora line are all it needs to taste and rediscover the real flavour of durum wheat and a state of wellbeing produced by a wholly natural meal.
This is because Columbro has always believed that all its products must fit for the family’s children.
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