Afew days ago I was sent to an elegant and refined reception where each chef gave his best in cooking splendid and elaborate dishes. I approached the chef who was cooking a very good seafood pasta and, while I watched him tinker with the pan where the pasta (spaghetti) was combined with an incredibly fragrant seafood sauce, I asked him what brand the pasta was. Proudly he replied telling me the brand (I am not writing it because I do not want to advertise a national brand) and peremptorily declaring that it is the best pasta brand there is. Sadly I walked away, reflecting: “the national companies have accustomed us to a taste of pasta that is far from the true and original one”.

Pay attention, there is no longer the smell of wheat coming out of the pot while the pasta is boiling; the more rubber, the more our palates are satisfied, because the important thing is the cooking resistance, which is equivalent to an excessive use of gluten in the product. The high drying temperature changes the nutritional values, reducing production times, while the low temperature keeps the product stable; the latter is one of the many reasons why artisanal pasta costs more. Last but not least, the many pesticides that are now present in the product give precisely that sense of hardness to the pasta. But, then, I ask you: what does it mean, for you, to eat pasta? And I also ask the many chefs who, in order to handle pasta successfully, need an “easy” product. Let’s take back the taste of pasta of the past, let’s enjoy the flavor of wheat, the pleasure of eating a product that truly tastes like pasta. The rubber, let us let it be used by those who would harmfully want to erase many years of traditions. Our health will thank us!