Talking about pasta, there are hundred brands of pasta. What is very very important for pasta are two things: wheat and working.
Pasta Latini is made in Osimo. Carlo Latini is an agronomist, who studies differente varieties of wheat, and he managed to find a sort of wheat almost estinguished, the so-called taganrog, from the Black Sea town of Taganrog, where ships from all over Europe came to load the wheat.
Their pasta is prepared by a slow slo drying, like every artisanal pasta.
But the job of selecting the grain is so careful that you can get a gorgeous pasta, which my mother cooks with seafood.
One of my favourite dish with that sort of pasta is spaghetti coi moscioli di Portonovo, whose recipe is described by Marc Millon here: [url]http://www.quaypress.com/winefood/devonkitchen/spaghetticonlemoscioli.html[/url]
But the moscioli, mussels, are worth a new thread, the next one.
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