In the growing hubbub that builds this side of Christmas, it’s easy to understand how we might have momentarily lost sight of the fact that January 4th is National Spaghetti Day.
In an age of countless fancy twirled & tubed pasta its reassuring to know that it’s actually the straight-talking, thin lined spaghetti that retains top pasta status throughout the globe with especially high sales currently being registered in China, Canada Japan, North America and Germany.
Its forecast that 18m tonnes of spaghetti is consumed globally every year!
The NEW organic pasta offering from Realfoods by Organico originates from a small batch producer in Bari Puglia where ‘slow’ is the quite literally the name of the game. Whether we’re talking about the slow proofing of the dough OR the extra slow drying; taking one’s time certainly has a pivotal role to play in the producing of a superior product.
Yes, Realfoods by Organico use best-in-class durum wheat and pure spring water not to mention old school bronze plates from times gone by HOWEVER it’s not rushing that’s the real point of difference versus their rapidly extruding, conveyor belt peers.
Spaghetti as any well briefed pasta aficionado will tell you derives from the word ‘Spago’ which means twine or string. Whilst many Sicilians will try and tell you that spaghetti is a home-grown delicacy, there’s a growing body of evidence which suggests spaghetti is actually an ‘Arab inspired’ food introduced by traders to the Sicilian shores keen to enjoy the manifold benefits of an easily stored dried food that could sustain them as they travelled the arduous Silk Road to China.
So, when the last slice of turkey has been polished off and the cranberry sauce and mince pies are nothing more than a distant memory, it might be wise to ensure you have some Organico pasta in your larder, maybe even some of their Arrabbiata, Vegan Bolognese or Puttanesca sauces.
Source: Realfoods by Organico
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