Pastas With a New Selling Point: They’re All Italian

Di: Nick Czap
Letto da: Caroline Miller
Durata: 7 min
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Sintesi dell'editore

One might assume, on opening a box of pasta marked “100 percent durum wheat, made in Italy,” that all the grain used had been grown in Italy. But almost without exception, Italian pasta companies use a mix of about 70 percent Italian and 30 percent imported durum wheat.

"Pastas With a New Selling Point: They’re All Italian" is from the January 03, 2017 Lifestyle section of The New York Times. It was written by Nick Czap and narrated by Caroline Miller.

©2016 The New York Times News Service Division of The New York Times Company (P)2016 Audible, Inc.

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