Di Bari brand is the name for the best products selection made by the family of Pastificio Di Bari Tarall’oro s.r.l.
Di Bari pasta is made only with high quality durum wheat semolina, bronze die cut and dried slowly at low temperature (max. 55 °), this ensures that it blends perfectly with the seasonings and that the organoleptic properties and the percentage of proteins and gluten remain unchanged (about 12 % per 100g of product).
Put simply, increasing the drying temperature decreases the process time. The lower the temperature, the shorter the drying cycle.
Pasta drying at low temperatures requires waiting times ranging from 24 to 72 hours.
A shorter drying time would mean a reduction in the working cycle and lower costs and production spaces, and this would also reduce the final price of the product. In addition, drying at high and very high temperatures returns a product which, being substantially already cooked, keeps cooking better even if it goes beyond the time indicated on the package.
The nutritional values of pasta also change inversely proportional to times and temperatures. Drying of the pasta at low temperatures, therefore slow, leaves the organoleptic qualities of the grain almost unaltered, as well as its physical characteristics. Suffice it to say that already at 80 degrees vitamins B1 and B2 are reduced by half, and there is a significant decrease in lysine and methionine, which are crucial for digestion.
With regards to cooking resistance, slow-drying pasta is excellent, respecting the times indicated on the package. Beyond the cooking point, the pasta will tend to overcook. But this is the characteristic that the excellent quality wheat, together with the type of drying, gives to the pasta.
The result is an healthy pasta, easily digestible if cooked al dente, tasty, consistent, not sticky and which absorbs seasonings well.
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