CAST ALIMENTI has chosen PAMA PARSI MACCHINE

CAST ALIMENTI has chosen PAMA PARSI MACCHINE

For future pasta makers CAST ALIMENTI chose the PAMA machines Previous Next The most important Italian training and specialization centre for delicatessen professionals honoured us by choosing us, setting up the training room dedicated to pasta making with our machines. A long-desired collaboration, of which PAMA is particularly proud of,

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Automatic crêpes machine for restaurants and pasta factories

Restaurants, pasta factories, delicatessens and caterers that have a high production of crêpes can find in the CR / 200 a valid help in automatic production. Possibility of producing crêpes in round and square format by easily replacing the forming rollers. Roller supplied in round or square format with very high efficiency for lower power consumption and cooking stability.

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Gustavo Parsi: 100 years of innovations for pasta factories

Until his death in 1995, Gustavo Parsi directed the company with dedication, passion and extreme sacrifice, which today is worthily carried on by his son Alberto. Born in 1920 to a noble family, he soon saw himself falling into the onerous task of head of the family, starting to work at the tender age of thirteen.

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How to produce artisanal dry pasta

How to produce artisanal dry pasta

How to produce artisanal dry pasta The artisanal cycle to produce artisanal dry pasta is the result of centuries of history and tradition. In all these years it has changed in the processing and treatment phase, while keeping the product intact and as good as it once was. The main

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Svevo pasta factory: when wheat takes shape

It is a place where not only pasta is made, but wheat is also grown to produce it. Let’s go to the Apulian hinterland, and more precisely to the Murge plateau to discover the Swabian Pastificio.

Artisan long dry pasta lines

Artisanal long dried pasta lines

On this occasion, in Puglia, an artisanal long dried pasta plant was built for the production of dried, short and long pasta and typical Apulian pasta shapes like orecchiette.

Romania embraces the Italian dried pasta recipe

A story like many others, but always with the intention of creating something unique for your family and for your country. Vladu Sergiu and Adelina, a very young husband and wife, find in pasta the inspiration for doing business in Romania.

Automatic crêpes machine for restaurants and pasta factories

Restaurants, pasta factories, delicatessens and caterers that have a high production of crêpes can find in the CR / 200 a valid help in automatic production. Possibility of producing crêpes in round and square format by easily replacing the forming rollers. Roller supplied in round or square format with very high efficiency for lower power consumption and cooking stability.

Gustavo Parsi: 100 years of innovations for pasta factories

Until his death in 1995, Gustavo Parsi directed the company with dedication, passion and extreme sacrifice, which today is worthily carried on by his son Alberto. Born in 1920 to a noble family, he soon saw himself falling into the onerous task of head of the family, starting to work at the tender age of thirteen.

Ideal Pasta Factory

5 Reasons to open a pasta factory

Open a Pasta Factory

Set up pasta factory to produce fresh pasta dry and gluten free

Ideal Pasta Factory

5 Reasons to open a pasta factory

Open a Pasta Factory

Set up pasta factory to produce fresh pasta dry and gluten free

   
Sala demo corsi per aprire un pastificio

Produzione pasta secca dalla molitura al confezionamento

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.

Sala demo corsi per aprire un pastificio

Come aprire un laboratorio di Pasta e Gastronomia

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.