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Spirulina organic pasta innovation and Apulian tradition

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Spirulina organic pasta innovation and Apulian tradition

Spirulina organic pastaOrganic Spirulina pasta in the dishes of Italian gastronomy,

One of Steve Jobs’s famous phrases: “The only way to do a great job is to love what you do. If you haven’t found what is right for you yet, keep looking, don’t stop, as happens with matters of the heart, you will know you have found it as soon as you have it in front of you. And, like great love stories, it will get better and better as the years go by. So keep looking until you find it. Don’t settle. Be hungry. Be insane.

A scribble on a sheet of paper, a chat at the bar with studio friends, the idea that takes shape, the enthusiasm of innovation, market research, the project … sleepless nights, thoughts … . many: ladies and gentlemen We present ApuliaKundi

Spirulina organic pasta

There are no words here, there are facts.

The mission of the “SPIRULINA – Food of the Gods” project is to participate in the development of the knowledge and innovation economy through the launch of the first pilot plant of the Spirulina microalgae in Puglia for the development of a natural and pure food supplement.

The ApuliaKundi group is made up of young people from Puglia who combine personal characteristics, professional skills and experiences aimed at the good management and implementation of the business idea: Raffaele Settanni, Leo Lo Cicero, Flavia Milone, Danila Chiapperini.

Spirulina organic pasta

Hence the idea of transforming it as the main ingredient for pasta.

Specialized for this, “Il Mastro Pastaio”, an artisan pasta factory renowned for its production of typical Apulian pasta, always looking for innovation and new products to offer to good Italian cuisine. The laboratory works only high quality raw materials, guaranteeing unique flavors such as those of good homemade pasta. It also produces pasta with Apulian and Lucanian durum wheat semolina from certified organic farming, Senatore Cappelli Bio durum wheat semolina, spelled and wholemeal spelled flour, kamut pasta, buckwheat and burnt flour, chestnut flour, 5 cereals and of amaranth. “Il Mastro Pastaio” has become a guarantee of innovation and health.

SpirulinaK organic pasta represents a valid alternative for those who want a health-conscious product without sacrificing taste.

Spirulina organic pasta

Bronze drawn, it is ideal for those who love the Mediterranean diet and are looking for lightness and for those who play sports. The ingredients have been selected with a preference for local raw materials. SpirulinaK and the variety of durum wheat “Senatore Cappelli” are produced in Puglia, guaranteeing a traced and safe supply chain.

SpirulinaK pasta is available in three different formats: hand-woven tagliatelle, fusilli and small fish. A genuine product, of excellence and attentive to health thanks to the low sodium content.

Having set up the pasta factory all with Pama machines, the training was entrusted to our Barletta Branch Manager Carlo Castagnaro who, together with the technical staff, fine-tuned the entire production cycle.

At this point, the report aired during the RAI TG1 deserves to be watched.

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.