ONDRAT:
87HIGHFLYER: ano, ak sa bavime o susenych cestovinach, na kvalitu maju vplyv 3 veci: pouzita muka, spisob susenia a sposob pretlacania, resp. material hlavic (bronz vs. ocel s teflonom)
barilla uvadza, ze je najpredavanejsou znackou v taliansku. ano, je to asi ako u nas (a u vas) chlieb od penamu.
masova produkcia kvoli cene vyuziva ocelove (prip. potiahnute teflonom) vytlacacie hlavice.
Good quality pasta is extruded through bronze dies. Bronze is not as smooth and hard as other materials, this has a number of consequences.
The pressure is lower the pasta dies work at a lower rate and the production is not as fast.
The dies don’t last as long and must be substituted more often.
The pasta has an irregular surface that gives it a whiter and almost powdery surface, which grabs on sauces.
Teflon died pasta is also cheaper because it’s made faster with cheaper machinery (the dies last several times longer), but also because it’s commonly made with cheaper semola with a lower gluten content.
tie najkvalitnejsie cestoviny sa tiez vyrabaju zo specialnej odrody - durum, tie najlepsie pochadzaju z oblasti okoli gragnana.
Pasta di Gragnano - Wikipediahttps://it.m.wikipedia.org/wiki/Pasta_di_Gragnanoco som tak pochytila v tal domacnostiach, tak lasagne, ci cestoviny s viac omackou pouzivaju bezne napr. tu barillu, na "specialne" prilezitosti, s drahsimi surovinami, ale aj naopak, na tie najjednoduchsie cest. jedla, kde ide aj o chut cestovin (cacio e pepe, aglio e olio) prave tie kvalitnejsie.
barilla uvadza, ze je najpredavanejsou znackou v taliansku. ano, je to asi ako u nas (a u vas) chlieb od penamu.
z jednej diskusie:
Barilla is good if we use the term good as an opposite to bad.
A better description would be that Barilla - considered between different Italian brands of pasta - is merely low-average.
However, if we make a comparison to the brands of pasta you find internationally, Barilla becomes very good, but for the wrong reasons - that is, not its qualities, but the lack of qualities of other competitors.
Barilla, though, has a few good points:
It is ubiquitous, so Italians, and people who love real Italian cuisine, can find it almost everywhere in the world;
it is a real Italian pasta. It is made of 100% hard durum grain, so it is difficult to make it become a big lump of sticky clammy appendages;
it is distinctive. The packaging is quite good, so it is easy to spot and pick it up (“Oh, I forgot my Linguine!” - yes, it is LinguinE, and not LinguinI).
If you happen to find yourself in a place selling real Italian pasta, among the best you could find are Rummo, La Molisana, Garofalo, Felicetti, and Di Martino.
De Cecco, Voiello, and Agnesi are quite widespread as well, and they are all better than Barilla