However, Italian food technology has gone into overdrive ... Italy is well-positioned not only to produce durum wheat, which is a key ingredient in regular, gluten-free baked goods and pastas ...

which is part of the Italian government’s Council for Agricultural and Economic Research (CREA). Cattivelli and his colleagues, along with teams of crop geneticists from other parts of the world, are ...

When an Italian tells you that durum wheat is better for making pasta than whole wheat, it’s probably wise to listen. But Cherry Healy wants proof–and only a side-by-side taste test can ...

As a discerning food editor with gluten intolerance, I have great news — there’s genuinely excellent GF bucatini and rigatoni ...

Made from the flour of durum wheat, pasta takes its name from the ... Cottage IndustryThis 14th-century Italian miniature shows two stages in pasta making. The woman to the right is kneading ...

The eggplant Parmesan at Pastificio Cuomo Traditional Trattoria in Gragnano, Italy, consists of layers of fried eggplant, fior di latte cheese and tomato sauce topped with Parmesan cheese. (Alison ...