What makes good pasta? Fresh, industrial, and what it does to your nutrition
Simone Longo of Foldini on what separates fresh pasta from industrial: the doughs, the ingredients, what it does to your nutrition, and the road behind the company. He is bringing pasta to try.
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Foldini started with a frustration. No reliable way to get good, fresh Italian pasta in Switzerland, so they went and built the thing they were missing.
On 16 September Simone Longo brings Foldini to the ship to explain what actually makes pasta good. What goes into the dough, which ingredients matter, and what changes between pasta made fresh and pasta made industrially. Then the part most of us have never thought about: what that difference does to our health and nutrition.
All of it grounded in his own experience of building Foldini and Proteini, so you get the food science and the business behind it in the same evening.
And he is bringing pasta. You will taste the difference rather than take his word for it.