Experts in production techniques, raw material genetics, legislation, regulatory aspects and food science have created a working pool to provide pasta makers and readers with reference points for correct and accurate information.

The diffusion of Pasta & Pastai suggested the need for a specific tool to constantly assist the editorial staff on the quality and professionalism of the magazine, which for years has supported the work of Italian pasta makers and a large number of foreign subscribers.

In case of purchase by bank transfer, please use the following details:

Banca Popolare dell’Emilia Romagna

Ag. Via Riva Reno, 47/c – Bologna(BO)

IBAN IT 15 V 05387 02406 0000 0043 7531

SWIFT/BIC BPMOIT22