MOZZO is a 100% Made in Italy Certified Italian Manufacturer

Gianluca Mozzo
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Tradition is renewed to find a new taste for Quality. The roots of pasta in the Italian tradition are very ancient. But in the seventeenth century the mechanical press was born which will allow the spread of pasta becoming a basic element of the Italian diet. Bronze drawing, quality tradition The bronze die is a traditional part of pasta processing. Coming into contact with bronze, the mixture sees small abrasions that create a particular porosity in its surface, making the dough capable of retaining sauces and condiments in an exceptional way. Something impossible to achieve with Teflon dies. Furthermore, bronze drawing requires the use of high quality semolina and very long drying procedures. Which means not affecting the organoleptic qualities and nutritional properties of the raw materials used. Drying of pasta at low temperature In large pasta factories the pasta is dried in 3-4 hours, with temperatures reaching up to 130 ° C. The time and cost savings are considerable, but this is totally at the expense of nutritional quality. Already 80 ° C you have 40% less vitamin B1 and 53% less vitamin B2. Also the contents of Lysine and Methionine, two essential amino acids, it decreases noticeably. One of the main characteristics of high quality pasta, in fact, it is precisely digestibility thanks to the enzymes that it stimulates and which are produced by our digestive system during chewing and digestion. The organoleptic qualities of the same pace are enhanced by long drying cycles at low temperatures while preserving maximum taste and genuine taste of homemade pasta.