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You are what you eat, at least to
some extent. This statement conveys
a good message, but it should not be taken too literally. Therefore, you are not just what you eat, but you should be aware of the consequences of your food choices for both yourself and the environment...
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What does it really require to produce
top-notch, genuine, and tasty pasta?
Must we bleach flour and incorporate various preservatives to extend its shelf life and make it more cost-effective?
Is it purely about maximising profits and production, even at the expense of quality?
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