Pistì Competitors

Desde 1877, Barilla traz o sabor e o espírito da Itália para a sua vida. Temos orgulho de ser sinônimo da autêntica comida italiana para milhões de pessoas em todo o mundo e queremos compartilhar essa paixão com você. Venha ser um Master of Pasta com Barilla. Tem algum comentário, sugestão, dúvida ou reclamação? Fale com a gente pelo 0800-553199.

In 1931 a long-sought dream became reality. Giuseppe Cipriani opened the doors to Harry's Bar. In a discreet stone building perched along a canal just off Piazza San Marco in Venice, he created a timeless and impeccably appointed establishment. His concept was to serve others as you would want to be served yourself. His vision of simple luxury came to touch the souls of people all over the world. At Harry's Bar in Venice, all clients are treated like royalty. Simple elements such as true service and devotion have elevated Harry's to legendary status. In fact, in 2001, the Italian Ministry for Cultural Affairs declared Harry's Bar in Venice a national landmark, a unique honor bestowed not for the establishments's décor or furniture, but for its witness to the events of a century in Venice. The secret of Cipriani isn't about what can be seen or touched, but what can be felt and sensed. It is intangible but palpable. It can't be patented, but even after eighty- two years it hasn't been duplicated by others. Four generations of Cipriani have grown a single restaurant, into a world renowned hospitality brand still recognized for its distinguished venues and service all over the world.

Mancini Pastificio Agricolo produces pasta in the old artisan way using its own durum wheat. While on the one hand founder Massimo Mancini carries on the family agriculture tradition, on the other hand there’s room for innovation. Massimo’s grandfather, Mariano, started farming durum wheat in 1938. Mariano’s son, Giuseppe, followed in his father’s footsteps, and so did Massimo after him. Through careful application of his agronomic, marketing and communication skills developed through his studies, Massimo skilfully preserved that heritage building an entire new world, guided by a simple observation: “Why don’t we reinstate value to the land using our own wheat to produce pasta rather than selling it as a commodity to the market?”. But not just any pasta. The aim was to create a product with the best wheat, perfectly suited to the local soil and climate, processed using a round bronze die, then left to dry at low temperatures for many, many hours: the old artisan way. That’s the only way to bring out the pure quality of the raw materials. After a period spent studying and researching every aspect of the farming and pasta production supply chain, the project kicked off in 2010. Mancini Pastificio Agricolo has grown continuously since then, winning over chefs and enthusiasts to his cause at first bite. However, respect for tradition doesn’t rule out technology, quite the opposite. Every variable - be it temperature, humidity, pressure - is managed digitally with a degree of precision that was unthinkable until just a few years ago. Mancini Pastificio Agricolo had its factory tailor made, blending experience and innovation to create a unique product.