THIRD ANNIVERSARY

Third Anniversary

Accomplish the years always has a sweet and sour taste, on the one hand determines the passage of time, inexorably fast, and on the other increases the experiences.

In our case these 3 years have gone as fast as the snap of the fingers. And a lot been done from the beginning, but our entire project has yet to be realized.

The nature of our activities is certainly innovative for the Indian market, but the results obtained so far and the continuing, albeit slow, evolution has gratified that we had done in recent years, giving us the inspiration and energy to enter new lines as the small gastronomy, hot and cold, or services of Catering at home, just to name a few.

Since we opened (August 17, 2009), where we produced almost exclusively Dried Pasta, we introduced the Egg Pasta, diversified and expanded line of Filled Pasta, introduced The Combo Lunch, expanded line of Pasta al Forno inserting numerous vegetarian options, increased the amount of Gastronomy products, started the services “Ready to Eat” and “Catering at Home”, and developed partnerships with local distributors to assure us and ensure our customers with products and raw materials of high quality.

So a slow but steady evolution that would bring us at the highest level, and also thanking our customers’ suggestions for the same.

But as we said, at the beginning, our third birthday is not just a time sheet, but MUST also be a moment of reflection proactive for our future.

And then, as a preview on our Blog, very shortly in our store for you here are some of the activities we're going to introduce in the rest of the season.

Starting from the month of August 2012 we will introduce two new Gastronomic evenings: dedicated to Baked Pasta in ALL its forms on Wednesday and, by popular demand, the Italian Buffet on Saturday night, exquisite appointments that are sure to become mundane.

We will begin the LaPasta Bulletin: a monthly newsletter where you can find recipes and miscellaneous information about the world of Pasta and Italian food (which you can subscribe through the box shown at the top-right of our homepage).

Obviously, there will be gifts, as required for each birthday that respect, so very great special offers such as 2 by 1 (buy two and pay 1). Each month we’ll introduce a different article, beginning in August from our workhorse: the Egg Pasta!

So stay connected through our Newsletters, visit our shop, subscribe to our new channel on Twitter, and also visit us on the web (FB - Blog - YouTube - Mail) and ......

tanti buonissimissimi

Auguri di Buon Compleanno!!!!

  (Riccardo RAMELLA)
CEO - IF&T Pvt. Ltd.

We're back

After long time, here we are.

Dear friends, here we are again after a well deserved summer break: our blog resumes publication with new recipes, new products and new projects, soon also new live dates!!!

Stay tuned!

New Summer Opening Time

To all our Dear Costumers,

That for inform you all that we’ll be close for Summer Time during the Morning, than the new Opening Time shall be from 4 to 9 PM only, till the end of May.

In this period we offer you a special occasion for taste our specialities during the “HAPPY HOUR”

Every day within 7 to 8 PM a 3x2 OFFER shall be available!

Take 3 plates of PASTA and Pay only for 2*

Because Summer is Happiness

and with us much more!!!

* To choose from the Daily Manu

Christmas Menu

Mediterranean Diet

This article is about the dietary recommendation that became popular in the 1990s. For food of the areas around the Mediterranean Sea, see Cuisine of the Mediterranean.

The Mediterranean diet is a modern nutritional recommendation inspired by the traditional dietary patterns of poor coastal regions of southern Italy as well as Crete and other parts of Greece in the 1960s.

On November 17th, 2010, UNESCO recognized this diet pattern as an Intangible Cultural Heritage of Spain, Greece, Italy and Morocco, thus reinforcing it not only as a fundamental part of their history and background, but also as a great contribution to the world.

The Mediterranean diet constitutes a set of skills, knowledge, practices and traditions ranging from the landscape to the table, including the crops, harvesting, fishing, conservation, processing, preparation and, particularly, consumption of food.

The Mediterranean diet is characterized by a nutritional model that has remained constant over time and space, consisting mainly of olive oil, cereals, fresh or dried fruit and vegetables, a moderate amount of fish, dairy and meat, and many condiments and spices, all accompanied by wine or infusions, always respecting beliefs of each community.

However, the Mediterranean diet (from the Greek diaita, or way of life) encompasses more than just food. It promotes social interaction, since communal meals are the cornerstone of social customs and festive events.

It has given rise to a considerable body of knowledge, songs, maxims, tales and legends. The system is rooted in respect for the territory and biodiversity, and ensures the conservation and development of traditional activities and crafts linked to fishing and farming in the Mediterranean communities which Soria in Spain, Koroni in Greece, Cilento in Italy and Chefchaouen in Morocco are examples.

Women play a particularly vital role in the transmission of expertise, as well as knowledge of rituals, traditional gestures and celebrations, and the safeguarding of techniques.

Despite its name, this diet is not typical of all Mediterranean cuisine. In Northern Italy, for instance, lard and butter are commonly used in cooking, and olive oil is reserved for dressing salads and cooked vegetables. In North Africa wine is traditionally avoided by Muslims. In both North Africa and the Levant, along with olive oil, sheep's tail fat and rendered butter (samna) are traditional staple fats.

The most commonly-understood version of the Mediterranean diet was presented by Dr Walter Willett of Harvard University's School of Public Health in the mid-1990s.

Based on food patterns typical of Crete, much of the rest of Greece, and southern Italy in the early 1960s, this diet, in addition to "regular physical activity," emphasizes abundant plant foods, fresh fruit as the typical daily dessert, olive oil as the principal source of fat, dairy products (principally cheese and yogurt), and fish and poultry consumed in low to moderate amounts, till four eggs consumed weekly, red meat consumed in low amounts, and wine consumed in low to moderate amounts. Total fat in this diet is 25% to 35% of calories, with saturated fat at 8% or less of calories.

Olive oil is particularly characteristic of the Mediterranean diet. It contains a very high level of monounsaturated fats, most notably oleic acid, which epidemiological studies suggest may be linked to a reduction in coronary heart disease risk. There is also evidence that the antioxidants in olive oil improve cholesterol regulation and LDL cholesterol reduction, and that it has other anti-inflammatory and anti-hypertensive effects.