Pasta and fresh pasta - SIAD Società Italiana Acetilene e Derivati
Pasta and fresh pasta header
Pasta and fresh pasta
Many nationalities claim the paternity of pasta. Was it invented by the Arabs, the Italians or the Chinese? We are not certain but what we do know is that it is one of the most phenomenal gastronomical inventions of all time!
Thanks to its high nutritional value (pasta contains 74% carbohydrates, 11.5% protein, 12.5% water and 1.2% fat)and its being easy to prepare, pasta is without doubt one of the most loved and consumed foods in the world.
The use of SIAD gases in the production of either fresh or dry pasta permits all of its characteristics to remain in tact, without the addition of preservatives.
In particular, by using the technique of packaging in a modified atmosphere, it is possible to avoid both deterioration and eventual problems linked to breakage or indentation of the product. In this way, the pasta arrives in one piece to the end consumer.