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“My name is Unick, I’m a French workhorse. My size is massive and I am a hard worker. I returned my great friend Pasquale with the sweetness that distinguishes me and with a lot of work in the fields. I like it … like it very much. Pasquale saved me and gave me a new life, making me feel important with the work I do. This cursed Coronavirus pandemic is giving us a great opportunity for redemption. I owe my great redemption and a peaceful life with a new family to Pasquale. Thanks Pasquale “
In these two lines we have taken up the challenge of this great and immense family, with a Pasquale Dedda so determined as to consider him “FOLLE”.
Not so crazy, because he was able to create, in his
Agricultural pasta factory, a closed supply chain, from the cultivation of wheat in the fields, to the production and sale of dry pasta. All of course “Horse”.
It seems a contradiction, but in reality it is precisely what happens in the middle of the Tavoliere delle Puglie, the granary of Italy. Unick and Pasquale work on a plot of land cultivated with ‘noble’ and ancient wheat, Senatore Cappelli and Saragolla.
It is a variety with amazing organoleptic properties and innate lightness, low in gluten. A very effective niche grain for small intolerances, grown at “super zero kilometer”, with a very low environmental impact.
Without agricultural machinery and therefore without fuel, but with only a lot of hay for Unick, Pasquale guarantees zero pollution. But there is more: without the pressure of agricultural machinery, the soil is less compact, it breathes better and pays more.
Dedda pasta factory produces flour and semolina, also protagonists of a further return to the past: “We use an artisan mill made of wood and a volcanic stone mill from Etna which causes very low corrosion, consequently it does not release debris or impurities in the flour. – says Pasquale – and the difference can be seen and tasted.
“For the production of Pasta Dedda, we have chosen Pama Parsi Macchine of Rome, a historic company in the design and construction of machines and systems for pasta factories. I participated in a Seminar on the production of Dry Pasta for Farms, in their headquarters.
I was impressed. Right from the start, yes they are proven to be a capable, dynamic, competent company.
In addition to the simple supply, for the start-up of the Pastificio Agricolo, I was provided with a Pastaio technician, who in full Coronavis emergency and with patient daily Skype sessions, was able to transmit me safety, tranquility and all the notions to start producing pasta. dry without difficulty.
Those who try our pasta do not abandon it, because it is not true that the consumer of our times is only looking for low cost at the expense of quality. Our customers are very attentive to health, to the palate, to this return to traditions that not even the virus can stop.
Leaving in full health emergency – concludes Pasquale – seems a rash plan, but success
that we are collecting with Pasta Dedda and with the rediscovery of the values of nature, it repays us for everything “.
“…. and most importantly, have the courage to follow your heart and your intuition. They already know what you really want to become. Everything else is secondary. And now, for you who are about to graduate, I wish it to you. Be hungry. Be crazy ”.Finale of Steve Jobs’ speech, at Stanford University, in 2005
Set up pasta factory to produce fresh pasta dry and gluten free
Una giornata interamente dedicata all’essiccazione della pasta: il Corso pasta secca. Nella programmazione dei corsi per chi vuole aprire un Pastificio, abbiamo introdotto una giornata illustrativa e formativa, per illustrare e spiegare il processo produttivo di produzione di pasta secca artigianale.Andremo ad analizzare, con contenuti pratici, le varie fasi che compongono la produzione di pasta secca:
Al termine della giornata, avrete modo di interagirer con i tecnini commerciali, che vi daranno supporto nello sviluppo pratico sulla vostra idea.
Il business della pasta fresca negli ultimi anni è in continua crescita, ciò è dovuto soprattutto alla maggiore attenzione verso un’alimentazione sana e alla ricerca di piatti tradizionali e caserecci. Per questo motivo abbiamo introdotto nella nostra Azienda i Corsi GRATUITI per aprire ed avviare un Laboratorio Artigianale per la produzione di pasta fresca e Gastronomia.Parleremo di: impasti, ripieni e utilizzo di tutte le Macchine, cottura a Convenzione Vapore per Gastronomie, Ristoranti e Pastifici, l’Abbattitore di Temperatura ed i suoi vantaggi, la Pastorizzazione e l’Essiccazione, il Confezionamento Sottovuoto in Atmosfera Modificata (ATM) degli alimenti.