Fresh pasta km. 0 makes a difference
Having been able to combine the tradition of Italian pasta with the TOP raw material in Japan was a real bet but… WINNING.
Claudia Cecchini, an enterprising Italian girl, has been able to combine 2 food traditions: Italian pasta and Asian rice.
Yes, because her Japanese husband grows rice on a beautiful 15-hectare estate in Japan. Hence the idea of exploiting this fantastic grass plant of Asian origin in flour and then giving it shape and taste … here is the Pasta.
We therefore have fresh pasta at km. 0 of excellent quality, with the organoleptic properties of rice, with a particular taste but still very close to the Italian one.
Short pasta, long pasta and filled pasta such as ravioli, produced with the most captivating fillings. Tasting a plate of fresh pasta in Japan is not for everyone.
The fleet of machines we have supplied is complete from the first to the last equipment. The supply was then completed with the on-site training of our pasta technician who in 10 days was able to transmit all the technical notions and recipes to the staff of the pasta factory in Japan.
To Claudia and her husband the warmest congratulations and affectionate wishes for the magnificent adventure.
Just 2 years away, Pasta Sorriso participated in a Consorso during the FOODEX JAPAN 2018 Fair, winning the prestigious award as “Best Fresh Pasta-Ravioli of Japan 2018”.
Here are some shots of the award ceremony and the video broadcast on RAI.