WAVY.com A local farm needs help picking their strawberries the city of Virginia Beach experienced a tragedy when police officers Cameron Girvin and Christopher Reese were shot and killed while conducting a traffic stop A dispatcher who was working that night spoke with 10 On Your Side about the moment the call came in A Chesapeake family is thanking the community after getting support following a house fire last month dispatchers received reports of a house on fire off of Country Mill Run Road at approximately 12:10 p.m Moyock Fire Department and Navy Regional also responded to help with water supply and fire extinguishment two recent child drownings in Chesapeake remind all of us that water safety should be top of mind A bill concerning Flock cameras and the data they hold was just signed into law by Virginia Gov The law is meant to regulate the data and add restrictions How loved ones spend their last days in Medicare and Medicaid supported facilities is top of mind for local members of Congress who represents voters in Virginia's first congressional district said he went through this with his parents Newport News police responded to a home on Cedar Avenue and found a toddler unconscious on a mattress with paramedics arriving soon after and pronouncing him dead before medical efforts could be made Zai-Twond Perry was arrested and charged with second-degree murder and felony child abuse the father's side of the family of 20-month-old Khaza Lindsay-Holliday has been in an uphill battle to get answers about what happened to him a time to raise awareness about the system and how it helps children across the country the Department of Homeland Security's deadline for Real ID is Wednesday Secretary Kristi Noem says the enhanced form of identification for boarding flights and accessing federal buildings and installations will reduce fraud and make the country safer but her name is not the only reason why she's precious That word best describes how Ruby Stancill entered the world — precious If you drive across the Hampton Roads Bridge-Tunnel expected to be a game changer for transportation in the region and especially there where traffic snarls remain a quality of life issue for the region's drivers When sister and brother Amelia and Alfonso Cuomo reopened their family’s shuttered pasta factory in 2015 they were paying homage to a legacy in Gragnano The reincarnation of Pastificio Cuomo also served as a personal triumph over the former tyranny of dictator Benito Mussolini forcing closure of the family business in 1939 As the country’s foreign relations cooled and World War II loomed his Fascist government wanted to reduce Italy’s reliance on imports relying instead on domestically grown alternatives like rice resisted the attempt to keep them from eating pasta the impact to factories such as that of the Cuomo family was profound which is about 20 miles south of Naples near the Amalfi Coast have been making and drying pasta for more than 1,000 years Their pasta is prized worldwide today for its quality and taste enhanced by the hilltop town’s spring water climate and the use of bronze die in extruding the dough The die creates ridges that help pasta sauce cling She added that Italian researchers had determined that her family which can trace its roots as far back as 1699 is the oldest pasta-making family in the world Michele Cuomo opened the pasta-making business in 1820 (the pasta) is the same,” she said of reviving the family business That dedication can be experienced at Pastificio Cuomo Traditional Trattoria which features pasta made on-site and used in a variety of traditional southern Italian dishes sourced with local ingredients and prepared by community chefs my dining companion and I started our meal with parmigiana melanzane an Italian comfort food favorite consisting of layers of fried eggplant fior di latte cheese and tomato sauce topped with Parmesan cheese The dish arrived at our table piping hot accompanied by locally made bread to sop up every bit of sauce melty slices tucked in between the eggplant and finished with a rich tomato sauce The large portion could easily substitute as an entree for one or feed up to three as an appetizer and my dining companion pronounced it one of the best she had ever eaten pasta con patate and paccheri alla puttanesca di bacala is a popular dish in southern Italy — and the wider Mediterranean — usually served fried here and accompanied by broccoli rabe or in a sauce of tomatoes The trattoria’s offering featured bite-sized pieces of fish with paccheri tubelike pasta originating in the Campania region the perfectly al dente paccheri provided the ideal vessel for the light which didn’t overpower the flavor of the fish Originating in Naples as a way for factories to sell random bits of leftover products pasta mista now is a supermarket shelf mainstay Pasticifio Cuomo’s pasta con patate — a traditional cucina povera The pasta medley was skillfully enhanced by tender bite-size potatoes and a velvety sauce I asked if the bacon could be omitted from the dish and the restaurant was happy to make the accommodation I was full after just a few bites but couldn’t resist the temptation to keep dipping my spoon into the generous portion which was polished off by my dining companion we were determined to end our meal with tiramisu moist chocolate cake soaked in red wine and topped with chocolate ganache a meal at Pastificio Cuomo Traditional Trattoria is a delightful experience that also harkens back to a historical era when eating pasta was a simple but meaningful act of anti-Fascist defiance Prices: 10-13 euros for appetizers; 13-15 euros for pasta; 16-18 euros for meat fish and main dishes; 5 euros for side dishes; 6 euros for desserts; 7 euros for wine by the glass or 18-25 euros by the bottle; 6 euros for beer; and 2-3 euros for water and soft drinks On the cover the panuozzo of Da Franco in Sorrento baked in the oven as per tradition and generously stuffed to enhance its XXL size even more: the panuozzo is among Italy's greediest sandwiches a symbol of a popular use that has spread its fame from Gragnano to the entire globe the official recognition of Panuozzo took place in the presence of Arpaia (Ass.Pizza e Panuozzo di Gragnano) It was the Italian Ministry of Business and Made in Italy through the Italian Patent and Trademark Office that granted the registration of the trademark "Panuozzo di Gragnano," so that it will be possible from now on to "defend against imitations" by those who do not follow the historic procedure for making it This is an “important milestone for the protection of an excellence that is all ours,” commented Mayor Nello D'Auria referring to the rules imposed by the specification "This recognition not only celebrates the local gastronomic culture but also represents a guarantee for consumers who will be able to taste the real Panuozzo di Gragnano prepared according to the rules of a tradition handed down for generations A job that protects us from all potential counterfeits that could mislead consumers about the origin and quality of Panuozzo di Gragnano,” specifies Panuozzo di Gragnano Pizza and Panuozzo Association President Camillo Arpaia which is particularly appreciated even by foreign audiences The creator answers to the name of Giuseppe Mascolo a pizzaiolo from Gragnano who precisely in 1983 gave birth to the sandwich in order to propose a different dish from the round-but equally nutritious-to his children The reduced-format panuozzo is called “saltimbocca” and caught on mainly in Naples To taste the original we recommend Fratelli Mascolo in Gragnano which specializes in saltimbocca (called “saltichef”) Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad 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[+] perfect for serving with meat or vegetable sauces The hilltop town of Gragnano may not boast sweeping views like its neighbors on the Amalfi Coast but it has a noteworthy legacy of its own: it’s the birthplace of dried pasta While Northern Italy is famous for fresh pasta like tortellini and tagliatelle Southern Italy is the unrivaled champion of dried pasta And thanks to its strategic position in the Gulf of Naples Gragnano is at the epicenter of its production “The people of Gragnano have been able to produce and dry pasta in the streets for over 1,000 years because the climate was working in their favor,” says Giuseppe Di Martino This dried pasta is such an integral part of the town’s history and identity that it is referred to as the “Oro di Gragnano” - the gold of Gragnano Located South of Mount Vesuvius and a short drive from Sorrento Gragnano lies sheltered by the Apennine Mountains and benefits from a sea breeze that brings humidity from the coast Add to this the presence of watermills and you have the perfect conditions for producing and drying this distinctive pasta Pasta di Gragnano is extruded through a bronze die giving it a rough texture that helps the sauce.. there’s an important difference between Pasta di Gragnano and just any other pasta “It is like comparing ham with Prosciutto di Parma,” he tells me once you have had a taste of this toothsome pasta The flavors of the wheat shine through each noddle and the structure of the pasta has a real bite to it making it the star of the dish instead of a mere accompaniment used to scoop up the sauce Pasta di Gragnano is produced according to rigorous methods The European Union has recognized Pasta di Gragnano to be a PGI product (“Protected Geographical Indication") meaning it meets rigorous criteria to earn its label the pasta dough must be extruded through a bronze die which gives the pasta a rough texture that helps the sauce cling to each noodle Pasta di Gragnano must use high-protein Durum wheat which helps keep the pasta al dente while it cooks the dough must be made with water from Gragnano which is very light in calcium and other minerals so it doesn’t change the structure of the semolina the pasta must be dried at a low-temperature to maintain the quality and flavors of the wheat The exquisite "La Devozione": spaghetti served a velvety tomato sauce over 200 different pasta shapes are produced in Gragnano “Pasta is the main ingredient of the Italian diet so the variety of shapes lets you taste something different every day texture and shape of each type of noodle,” Mr Italians are fastidious when it comes to tradition you want to use a shelled pasta that will contain the ingredients so the beans are trapped inside the noodles This is the secret of the Mediterranean diet: we use staple ingredients and enjoy a diversified diet by incorporating the season’s produce With a passion for pasta and a lifetime of expertise, it was only a matter of time before Mr. Di Martino set off on a mission to create the best pasta ever he decided to take a leap and make a good product even better you need to find a way to innovate while staying loyal to the older generation that created and developed the company,” Di Martino explains “I wanted to honor the past and still experiment with the product in the most traditional way And because I understood the importance of raw materials Manfredine pasta with a fior di latte mozzarella sauce cured meat of black piglet Casertano and.. His research led him back to the source: the wheat most wheat was imported from Canada and the US despite the fact that Italy itself produced over 300 different types of grain Di Martino decided to take a gamble and start reinvesting in Italian farmers and their fields in order to create a more authentic the farmers would reduce their yield and rotate the crops in the field so the soil could rest in between harvests this meant the farms would produce half of the yield only once every three years – an enormous reduction that came at a high cost the financial tradeoff would be a superlative product farmed in a more sustainable manner Di Martino created a "total tracking system" to plot the farms where he grows wheat for.. Di Martino created a database with each plot of land the wheat varietals and the latitudes and longitudes of the fields What began as an organizational tool quickly turned into an integral part of the new pasta’s branding When he realized he could plug the geographical coordinates into Google Maps he decided to share the provenance with his customers Each Pastificio Dei Campi box features photos of the farmers and the fields – in addition to the latitudes and longitudes – serving as a roadmap to track the origins of the product “We created a total tracking system which was a complete revolution in 2009 Our company is fully transparent: we tell people where we grow the wheat and help them understand why the product is so unique,” he says “Any purchase you make is ultimately a political decision so it is important to know where your food comes from and how it was grown This is especially important nowadays because in order to preserve the planet we need to make decisions that are sustainable.” Pastificio Dei Campi's packaging is black and red to represent the fire and lava stone of nearby.. Pastificio Dei Campi has become an established name among pasta connoisseurs “We gave it to experts like Massimo Bottura It has become a reference in the market of pasta,” Mr showcasing the versatility of this ultimate Italian ingredient Broken mezzani noodles with a duck and orange "Genovese" sauce Italian film director Federico Fellini said it best: "Life is a combination of magic and pasta." Italians in the US recreated Gragnano's slow drying process but they couldn’t recreate the taste (Credit: Consorzio di Tutela della Pasta di Gragnano IGP)Known as the ‘Città della Pasta’ (City of Pasta) the sleepy coastal town of Gragnano in Italy's Campania region became famous in the late 1700s for its ‘white gold’ As a sea breeze blew in from the Gulf of Naples gold-coloured dust-devils slowly sprouted along the factory rooftop spiralling their way east toward Mount Vesuvius with the precision of ballerinas pirouetting across a stage floor a town of 29,000 inhabitants located 30km south-east of Naples in Italy’s Campania region Residents initially thought the breeze was ‘Le Mistral’ dry wind that blows through Provence into the Mediterranean While the north-westerly wind goes by the same name – and is just as defining a feature in southern Italy as southern France – this Mistral (or Marino bringing humidity and minerals from the sea into the streets of Gragnano “You could produce and dry pasta every day because of the predictability of this wind blowing inside the village into the valley,” said Giuseppe Di Martino, CEO and third-generation pastaio, or pasta maker, at Pastificio Di Martino one of three major pasta factories in Gragnano Known as the ‘Città della Pasta’ (City of Pasta) Gragnano became famous for its ‘white gold’ when it switched from primarily making silk in the late 1700s when silkworms suddenly started dying of a pest invasion • The secret behind Italy’s rarest pasta • The perfect pasta dish Sardinians refuse to share • Macaroni cheese’s mysterious origins The city’s dried pasta-making tradition dates back much further, though, according to professor and historian Giuseppe Di Massa, president of the Centro di Cultura e Storia di Gragnano e Monti Lattari Alfonso Maria Di Nola (Centre for Culture and History of Gragnano and the Lattari Mountains) who cites documents dating to the 1200s that speak of the production of seccata the personal doctor of King William II of Sicily who was also a professor at a medical school in Salerno proclaimed the benefits of Gragnano’s dry pasta advising patients with typhoid fever to eat al dente vermiculos a long pasta slightly thicker than spaghetti a simple blend of wheat flour and water bound together by eggs where the dough is pressed through rollers to form tagliatelle or tortellini only requires two ingredients: water and durum wheat semolina which is extruded through traditional bronze dies that provide a coarse texture to the final product giving the pasta the capacity to soak up more sauce we are much more addicted to dry pasta,” explained Nunzia Riccio food technologist and quality control manager at Pastificio Di Martino From the 360-degree vantage point on the top of the Pastificio Di Martino building where semolina dust slips up from the vents forming the dust devils darting across the floor it’s easy to see how Gragnano is positioned to be a natural pasta-making factory The city is encased by mountains on three sides and the sea on the other creating a rain shadow effect ideal for drying pasta slowly in the street over days as marine breezes blow in from the coast The buildings are staggered in a way so that the moist wind provides natural ventilation by forming a tunnel along the town’s ancient main thoroughfare where the majority of factories were built If it wasn’t for the faint semolina powder rising into the air you wouldn’t guess this sleepy coastal town was once one of the richest in the region in terms of pasta production almost every family in Gragnano produced pasta,” Riccio said “This has been an ancient tradition for over 250 years with ‘white gold’ serving as the economy of the city.” almost every family in Gragnano produced pastaIn the 19th Century Gragnano was one of the famous stopovers on the Grand Tour when wealthy Europeans would complete their cultural education with a trip to study Europe’s ancient civilisations in Greece and Italy checking off sites like the Parthenon and Pompeii the same way a college backpacker does today in order to prove they had done part of the Grand Tour they would bring pasta back to say they’ve been to Gragnano,” Di Martino said Tableaux painted by French artists like Prosper Barbot and Jean-Baptiste-Camille Corot (six of which hang in the Louvre in Paris) depict life in Gragnano during the height of its pasta production Painters arrived with their easels in the Valle dei Mulini (Valley of the Mills) where 40 watermills ground fresh wheat from nearby Puglia with spring water streaming in from the Monti Lattari (the Lattari Mountains); or along the ancient where carts waited with crates to transport goods to market Nearly 70% of Gragnano’s population at that time was involved in the pasta sector and 100,000kg of pasta were produced each day When King Ferdinand II of Naples visited the city in the mid-1800s he was so impressed that he chose Gragnano’s pasta makers as his official suppliers for summer court at Quisisana the former royal residence outside Castellammare di Stabia the city's dry pasta was so popular that the municipality of Gragnano started tearing down old buildings to make way for dozens of family-run factories that dried pasta on river reeds dangling like weeping willow branches outside their front door “The municipality allowed pasta factories to occupy the space out front with the spasa (pasta on the reeds) pasta factories guaranteed the street’s cleanliness since they didn’t want their pasta to be contaminated by dust,” Di Massa explained “The way Gragnano pasta was dried was a real art improved over centuries and passed down as a family secret generation after generation Since no preservatives or antibacterials existed at that time the conservation [of pasta] depended upon slow drying.” Buildings were positioned so they didn’t cast a shadow on neighbours and Via Roma was widened to make it easier for pasta makers to receive raw materials from the Valle dei Mulini Gragnano was redesigned industrially to be ‘the pasta town’ since factories were exporting an enormous amount of pasta to the United States to the Italians who emigrated before the Wall Street Crash of 1929,” he said Gragnano’s pasta was more popular outside of Italy.” Gragnano counted nearly 120 pasta factories replaced the traditional method of al-fresco drying with mechanised motions in ventilated rooms And while they were exporting pasta to new markets This was the catalyst that led many labourers to migrate to the US in search of work and large industrial complexes were born in other parts of Italy which forced many Gragnano pasta factories to close,” Di Massa said “The surviving pasta factories rolled up their sleeves and realised that it was not possible to compete with the big pasta companies in terms of production and sales prices so they all focused on the quality of their pasta.” The way Gragnano pasta was dried was a real artWhen exportation to the US was banned during World War One as part of the government’s plan for economic defence the Italians in the US who had once imported the ‘white gold’ recreated the slow drying process with the help of machines to produce Italian-style pasta for the American market The reason Gragnano’s pasta travelled so well – particularly on the six-week trip to the US – was the ingredients “The water features low levels of minerals that doesn’t modify the flavour and taste of pasta when compared to other areas,” Riccio explained and the Italian durum wheat only travels three hours to Gragnano from Puglia and there is no time for mould or toxins to develop” A little over a decade ago, Di Martino, the former president of Gragnano’s consortium of pasta makers, Consorzio Gragnano Città della Pasta was at London’s Borough Market for a conference hosted by the Canadian Wheat Board "They felt there was no future in biodiversity and local production and the only way forward was globalisation," he said Packages of Canadian wheat could be sold five or six times before landing on England's shores which made him reflect on Gragnano's prime locale near Puglia he started thinking of ways to preserve Gragnano’s ‘white gold’ with farmers in the fields of Gravina who supply wheat to the town’s 14 factories – which account for 14% of the dry pasta exported out of Italy “What I wanted was to have better quality of wheat that was connected to the land Gragnano’s first emblem was a bundle of wheat, a hand later added clutching the stems like spaghetti, which, according to Di Massa, symbolises the correlation between the earth and manual labour. “When you’re linked to a place, you’re transferring value back to the farmers,” Di Martino said in his opening speech at the 10th anniversary of the Festa del raccolto “Growing up in Gragnano around the factory and millers refer to themselves as famers – less mechanical Provenance is more important than packaging in Gragnano ensuring pasta is produced according to a set of strict regulations (which Di Martino helped draft in 2013 when the pasta was designated a Protected Geographical Indication by the EU) that all pastai must adhere to for their pasta to be considered ‘Pasta di Gragnano’ just as a winemaker follows certain codes in Champagne Gragnano’s pasta may now be dried in sealed production lines, but the air blowing on the engines is the same that once dried the strands dangling along the city’s streets. As a way to pay homage to the city's pasta heritage, Gragnano’s pasta makers still set up stands and cook in the street each September during the Festa della Pasta di Gragnano a festival that first kicked off after World War Two as a way to revive Gragnano's traditional pasta production and “act as an awareness tactic so people knew what was happening behind closed factory doors,” Riccio said they’ll think Parmigiano-Reggiano cheese or ham; if you mention Gragnano they’ll think pastaThe city swells to five times its size as 100,000 people stream into town for the two-day event which sells nearly 5,000 plates of pasta per day Big-name chefs set up live-cooking demos in the centre of town where the pasta historically hung in curtain-like strands along either side of the street it’s like the whole town turns into a theatre,” Di Martino said adding that the event is part of what helps keep Gragnano’s reputation as the city of ‘white gold’ alive today they’ll think Parmigiano-Reggiano cheese or ham; if you mention Gragnano Join more than three million BBC Travel fans by liking us on Facebook, or follow us on Twitter and Instagram If you liked this story, sign up for the weekly bbc.com features newsletter called "The Essential List". 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Italian police have recovered a painting they believe to be by Renaissance master Sandro Botticelli in Gragnano, near Naples, after the authorities lost track of it more than half a century ago. A depiction of Madonna and child, the painting, which has badly deteriorated, will undergo a major restoration carried out by the Italian culture ministry. It is likely to be permanently displayed in a museum in Naples. Massimiliano Croce, head of the Carabinieri TPC art squad, said at a conference last week that the painting was of “inestimable value”. The work is believed to have been donated by Botticelli to a farmhouse in Gragnano at the behest of Pope Sixtus IV, who was trying to ingratiate himself with members of the powerful Medici family who owned property in the area, Giuseppe Di Massa, an art historian from Gragnano, told Italian newspaper Il Mattino. The painting was subsequently moved to the Santa Maria delle Grazie chapel in the Gragnano area, where it remained until the early 1980s, when it was relocated in preparation for a restoration of the building following an earthquake. It apparently found its way into the hands of the local Somma family, who claim they kept it hidden away in order to protect it from art traffickers, Il Mattino reports. The painting by Sandro Botticelli was forgotten for 50 years Courtesy: Soprintendenza ABAP An analysis conducted by the Naples branch of the superintendence, the culture ministry’s urban planning and conservation arm, revealed that the painting is in a “critical” condition and has suffered discolouration due to over-painting and the oxidation of a protective varnish. Experts from the culture ministry’s Central Institute for Restoration will now carry out a restoration that is expected to take a year. The Carabinieri are now assessing legal documents to determine whether the Somma family are the rightful owners. If they are not, ownership of the painting could pass to the Italian state. Regardless of the outcome, the painting is likely to be permanently displayed in an as yet unnamed museum in Naples, officials say. “Keeping a work of this value in a private house would be very dangerous,” Croce said. news4 January 2023Italian police widen fraud investigation after seizing Rubens painting from Genoa exhibitionThe Carabinieri accuse four people of downgrading and illegally exporting the Old Master work which has now been returned to the show in the Palazzo Ducale Mayors demand that salvaged works of art be restored locally Please select what you would like included for printing: Copy the text below and then paste that into your favorite email application This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply Service map data © OpenStreetMap contributors Pasta is among the ultimate pantry staples, and there is no better place to stock up on pasta than Costco. But don't stop at your typical blue-box supermarket staples; the Garofalo variety packs are beckoning you Gemelli is two strands of pasta twisted together short sheet of pasta rolled lengthwise into a scroll-type shape And if the combination of terms in "penne ziti rigate" is throwing you for a loop you're not wrong to think those are typically different shapes: Ziti typically refers to a square-ended and Garofalo's is indeed angle-cut and ribbed The organic pasta is imported from Gragnano a small hill town located outside Naples on the Amalfi coast Gragnano is actually the birthplace of dried pasta — the area has been producing it commercially for over 1,000 years recognizes pasta made here under a Protected Geographical Indication which designates adherence to a culturally important and geographically unique production of a product Garofalo has only been making pasta for 234 years but it is very serious about it (and many of its shapes like the penne ziti regati in the variety pack Garofalo takes its durum wheat semolina grain seriously. Every bag is traceable back to where the grain was grown. Semolina is one of the staple crops of hot and dry areas of Italy, like Sardinia (known for its amazing pasta shapes) and so it also grows well in Australia and — believe it or not — Arizona The wheat is all transported back to Gragnano for production high-gluten content semolina for springy noodles that hold their shape well when cooked You can read all about your own batch of pasta by searching the expiration date on its website and downloading a multiple-page PDF Different shapes of pasta call for different sauces thin pasta like spaghetti pairs well with light pair your spaghetti with a buttery herb sauce or a simple aglio e olio sauce tubular pasta like Garofalo's penne ziti rigate is where you want to use heavy Not only do the ridges help grip the sauce or chopped vegetables in these sauces get carried inside the tubes For spiral pasta like gemelli and casarecce The sauce gets carried in the curves of the gemelli and caught in the scrolls of the casarecce Objective To assess the risks and benefits of P2Y12 inhibitor monotherapy compared with dual antiplatelet therapy (DAPT) and whether these associations are modified by patients’ characteristics Design Individual patient level meta-analysis of randomised controlled trials Data sources Searches were conducted in Ovid Medline, Embase, and three websites (www.tctmd.com, www.escardio.org, www.acc.org/cardiosourceplus) from inception to 16 July 2020 The primary authors provided individual participant data Eligibility criteria Randomised controlled trials comparing effects of oral P2Y12 monotherapy and DAPT on centrally adjudicated endpoints after coronary revascularisation in patients without an indication for oral anticoagulation Main outcome measures The primary outcome was a composite of all cause death tested for non-inferiority against a margin of 1.15 for the hazard ratio The key safety endpoint was Bleeding Academic Research Consortium (BARC) type 3 or type 5 bleeding Results The meta-analysis included data from six trials The primary outcome occurred in 283 (2.95%) patients with P2Y12 inhibitor monotherapy and 315 (3.27%) with DAPT in the per protocol population (hazard ratio 0.93 95% confidence interval 0.79 to 1.09; P=0.005 for non-inferiority; P=0.38 for superiority; τ2=0.00) and in 303 (2.94%) with P2Y12 inhibitor monotherapy and 338 (3.36%) with DAPT in the intention to treat population (0.90 0.77 to 1.05; P=0.18 for superiority; τ2=0.00) The treatment effect was consistent across all subgroups suggesting that P2Y12 inhibitor monotherapy lowers the risk of the primary ischaemic endpoint in women (hazard ratio 0.64 The risk of bleeding was lower with P2Y12 inhibitor monotherapy than with DAPT (97 (0.89%) v 197 (1.83%); hazard ratio 0.49 except for type of P2Y12 inhibitor (P for interaction=0.02) suggesting greater benefit when a newer P2Y12 inhibitor rather than clopidogrel was part of the DAPT regimen Conclusions P2Y12 inhibitor monotherapy was associated with a similar risk of death with evidence that this association may be modified by sex and a lower bleeding risk compared with DAPT We did a systematic review and individual participant data meta-analysis of all randomised trials that compared P2Y12 inhibitor monotherapy with DAPT among patients who underwent coronary revascularisation with a focus on the preservation of the treatment effect after aspirin removal and investigated its consistency across predefined subgroups We conducted a systematic review and individual participant data meta-analysis to answer the following PICOS question: in patients who have undergone percutaneous or surgical revascularisation for stable or unstable coronary artery disease is P2Y12 inhibitor monotherapy at least similarly effective for a composite of fatal and cardiovascular ischaemic endpoints and compared with DAPT among randomised trials that reported centrally adjudicated outcome data Two investigators (MV, FG) determined trial eligibility criteria; a third investigator (RM) was involved in case of disagreement. Randomised trials were identified by a search in Ovid Medline, Embase, and three websites (www.tctmd.com, www.escardio.org, www.acc.org/cardiosourceplus) Reference lists of retrieved articles were hand searched The search strategy is provided in the appendix The pre-specified primary efficacy endpoint was the composite of all cause death, myocardial infarction, and stroke throughout the duration of the randomised comparison of protocol mandated P2Y12 inhibitor monotherapy versus DAPT. The key safety endpoint was Bleeding Academic Research Consortium (BARC) type 3 or type 5 bleeding.18 Other secondary endpoints are shown in the appendix The outcome definitions were largely consistent among the included trials (supplementary methods) Each trial had been approved by its local medical ethics committee and all patients had provided written informed consent We pre-specified a one step approach to model the data from all trials simultaneously using a mixed effect Cox regression model with baseline hazards stratified by trial and a random intercept to account for variation between trials in treatment effect Treatment effects were derived as hazard ratios and 95% confidence intervals We quantified the heterogeneity of the treatment effect between trials by using the variance of the random slope τ2 Pre-specified sensitivity analyses were based on a two step approach using a DerSimonian-Laird random effects model to combine trial level estimates We used I2 to estimate between trial heterogeneity for the two step model All primary analyses were conducted with censoring of events that occurred during the initial DAPT phase common to both experimental and treatment groups and included only events occurring after the time when the protocol specified the change from DAPT to P2Y12 inhibitor monotherapy in the experimental group Data were analysed up to the longest available time point with protocol specified P2Y12 inhibitor monotherapy in the experimental group and DAPT in the control group we pre-specified testing of the superiority of P2Y12 inhibitor monotherapy at a two sided α of 0.05 We did superiority analyses in the intention to treat population and the non-inferiority analysis in the per protocol population We reported the one sided P value for non-inferiority only for the primary per protocol analysis; for all remaining analyses we reported two sided P values for superiority and two sided 95% confidence intervals to allow conventional interpretation of the results The per protocol population was pre-specified and excluded ineligible patients (that is those violating inclusion/exclusion criteria) and/or those who never received allocated treatment strategy We pre-specified a set of subgroup analyses for the primary efficacy endpoint and the key safety endpoint according to age complexity of percutaneous coronary intervention left main or left anterior descending percutaneous intervention type of revascularisation (percutaneous or surgical) type of P2Y12 inhibitor in the comparator and experimental therapies Further details on data analysis are reported in the appendix Patients and public were not directly involved in this individual participant data meta-analysis we acknowledge their contribution in performing included clinical trials and disseminating research findings 820 were judged potentially eligible during screening of titles and abstracts and six were deemed eligible after full text review (supplementary figure A) We sought and obtained individual participant data for all eligible trials The appendix describes trial characteristics and patient populations (supplementary tables A and B) The definitions used for outcomes were largely consistent across trials (supplementary table C) and the risk of bias assessment identified some concerns for five of six trials related to the open label allocation of the treatment assignment (supplementary table D) All six studies were sponsored by academic organisations We considered 24 096 participants for the primary analysis of whom 12 037 (50%) were randomly allocated to P2Y12 inhibitor monotherapy and 12 059 (50%) to DAPT We excluded 788 (3.3%) patients owing to premature study termination or death before the time point at which each study protocol specified the implementation of P2Y12 inhibitor monotherapy in the experimental group (four trials) or owing to lack of approval to share the data from the Chinese legal and regulatory authorities for 8.2% of the patients recruited in one trial 23 308 patients were available for the intention to treat analysis including 11 634 (49.9%) patients assigned to P2Y12 inhibitor monotherapy (clopidogrel in 2586 (22.2%) ticagrelor in 8956 (77.0%)) and 11 674 (50.1%) to DAPT (aspirin and clopidogrel 4297 (36.8%) A total of 1347 (5.8%) participants were excluded from the per protocol population (supplementary figure B) The median treatment duration was 334 days (range 9-12 months) Baseline clinical characteristics were balanced between groups (table 1 and supplementary table E) A total of 7419 (31.8%) patients had a history of diabetes and 3823 (16.6%) had chronic kidney failure or coronary artery bypass surgery was noted in 4438 (19.0%) most patients (13 966; 59.9%) had an acute coronary syndrome Procedural characteristics are shown in supplementary tables E and F Values are numbers (percentages) unless stated otherwise Clinical outcomes in intention to treat and per protocol populations Values are number of events/number of patients at risk (% cumulative incidence) unless stated otherwise Hazard ratios for individual trials and for pooled population and Kaplan-Meier estimates for primary endpoint of all cause death or stroke in intention to treat population Kaplan-Meier curves and hazard ratios from one step fixed effect meta-analysis (top) and two step DAPT=dual antiplatelet therapy; P2Y12i=P2Y12 inhibitor monotherapy In an analysis restricted to trials with monotherapy with newer P2Y12 inhibitors the effect of monotherapy was consistent across subgroups except for sex (P for interaction=0.02) (supplementary figure D) In an analysis restricted to trials with monotherapy with clopidogrel the effect of monotherapy was consistent across all subgroups (supplementary figure E) Subgroup analyses for primary endpoint of all cause death High bleeding risk was defined on basis of PRECISE-DAPT score ≥25 *P value obtained by merging within study and across study interactions (owing to design of trials) †European regions pooled together and within study and across study interactions merged owing to trial designs ACS=acute coronary syndrome; CABG=coronary artery bypass grafting; CAD=coronary artery disease; CKD=chronic kidney disease; DAPT=dual antiplatelet therapy; LAD=left anterior descending artery; P2Y12i=P2Y12 inhibitor monotherapy; PCI=percutaneous coronary intervention Sex stratified analysis for primary endpoint Primary endpoint or its components and key safety endpoint stratified by use of clopidogrel or newer P2Y12 inhibitors in experimental arm of intention to treat population BARC=Bleeding Academy Research Consortium; DAPT=dual antiplatelet therapy Hazard ratios for individual trials and for pooled population and Kaplan-Meier estimates for key safety endpoint of Bleeding Academic Research Consortium (BARC) type 3 or type 5 bleeding in intention to treat population censoring events that occurred nine months after the start of P2Y12 inhibitor monotherapy in the experimental arm (to achieve a uniform length of follow-up across trials) occurred in 259 (2.28%) and 240 (2.28%) patients with P2Y12 inhibitor monotherapy and in 284 (2.49%) and 262 (2.39%) with DAPT in the intention to treat (hazard ratio 0.92 0.77 to 1.08; P=0.31 for superiority) and per protocol (0.95 0.80 to 1.13; P=0.58 for superiority) populations with no between trial heterogeneity (τ2=0.00) (supplementary table O) We observed no treatment-by-subgroup interaction with body weight for the primary efficacy endpoint when both sexes were appraised separately suggesting consistent benefit with P2Y12 inhibitor monotherapy among women but not men irrespective of body weight (supplementary figure I) The treatment-by-sex interaction testing for the primary outcome in each included study is shown in supplementary figure J P2Y12 inhibitor monotherapy was associated with a lower risk of major bleeding and net adverse clinical events compared with DAPT The main findings were corroborated by all sensitivity analyses Our analysis suggests that female patients may derive particular benefit from P2Y12 inhibitor monotherapy owing to the lower risk of major adverse cardiovascular events largely driven by a reduction in cardiovascular death P2Y12 inhibitor monotherapy was associated with lower bleeding rates consistently across subgroups although the magnitude of this treatment effect varied by the potency of the P2Y12 inhibitor in the experimental and control groups which has important implications for practice we censored 30.6% of all primary composite endpoints and 52.0% of BARC type 3 or type 5 bleeding events in the included trials These events had occurred during the initial DAPT phase which was identical in both treatment groups our individual participant data enabled us to investigate the consistency of treatment effects across subgroups of interest we collected in our assembled dataset patient and procedural characteristics affecting ischaemic and/or bleeding outcomes aiming at determining whether P2Y12 inhibitor monotherapy could be associated with potential harm in high ischaemic risk subsets or whether the bleeding benefit was confined to patients at high risk of bleeding Our data do not support the hypothesis that weight accounts for the observed heterogeneity in the treatment benefit across sexes P2Y12 inhibitor monotherapy was associated with similar risks of death or stroke and lower risks of major bleeding compared with DAPT We found evidence that these associations may be modified by sex and type of P2Y12 inhibitor The data on P2Y12 inhibitor monotherapy compared with DAPT after coronary artery bypass grafting is limited to a single trial and requires further investigation based on the totality of the available evidence support a paradigm shift in antithrombotic management and question the central role of DAPT beyond one to three months after percutaneous coronary intervention Aggregate data meta-analyses comparing P2Y12 inhibitor monotherapy with dual antiplatelet therapy (DAPT) in patients undergoing coronary revascularisation have been conducted They generally showed similar risks of ischaemic events and lower risks of bleeding with P2Y12 inhibitor monotherapy than with DAPT Previous meta-analyses did not account for the initial DAPT phase usually common to both experimental and control groups and almost invariably failed to provide information on subgroups of interest P2Y12 inhibitor monotherapy was associated with a similar risk of fatal and ischaemic events and lower rates of major bleeding compared with DAPT P2Y12 inhibitor monotherapy may be particularly beneficial among female patients owing to an association with lower cardiovascular mortality Aspirin cessation from one to three months after coronary revascularisation and continuation with P2Y12 inhibitor monotherapy may be warranted instead of continuation of DAPT Requests for data sharing should be sent to the corresponding author at marco.valgimigli@cardiocentro.org Contributors: MV and FG contributed equally to this work and are joint first authors PJ and RM contributed equally to this work and are joint last authors MV and RM conceived and designed the study and RM critically revised the manuscript for important intellectual content The corresponding author attests that all listed authors meet authorship criteria and that no others meeting the criteria have been omitted Funding: This study was funded by institutional support of the Cardiocentro Ticino Institute There was no industry involvement in the design outside the submitted work; J-YH has received grants from the Ministry of Health and Welfare grants and personal fees from Abbott Vascular and personal fees from Astra Zeneca and Sanofi-Aventis outside the submitted work; QZ has received grants and personal fees from AstraZeneca and Chugaipharma and personal fees and non-financial support from Johnson & Johnson outside the submitted work; SW has received research and educational grants to the institution from Abbott serves as unpaid advisory board member and/or unpaid member of the steering/executive group of trials funded by Abbott is a member of the steering/executive committee group of several investigator initiated trials that receive funding by industry without impact on his personal remuneration and is an unpaid member of the Pfizer Research Award selection committee in Switzerland; CMG has received personal fees from AstraZeneca during the conduct of the study and personal fees from Angel Medical Corporation and Bayer Corp and grants from SCAD Alliance and has other relationships with Dyad Medical outside the submitted work; HW has received personal fees from Abbott Medical Japan and Daiichi Sankyo outside the submitted work; YZ has received grants and personal fees from AstraZeneca personal fees and non-financial support from Medtronic and grants and personal fees from Chugaipharma outside the submitted work; PWS has received personal fees from Sinomedical outside the submitted work; GDD has received grants from AstraZeneca during the conduct of the study and personal fees from Biosensors and grants and personal fees from Boston Scientific outside the submitted work; EPMF reports personal fees from Cardialysis BV outside the submitted work; DJA has received consulting fees or honoraria from Abbott and the Medicines Company and payments for participation in review activities from CeloNova and St Jude Medical and his institution has received research grants from Amgen and Scott R MacKenzie Foundation; PV has received consulting fees or honoraria from AstraZeneca and the Medicines Company outside the present work and his institution has received research grants from Daiichi-Sankyo and Medtronic; PJ serves as unpaid member of steering group or executive committee of trials funded by Abbott Vascular and the Medicines Company and has received research grants to the institution from Appili Therapeutics and the Medicines Company and honoraria to the institution for participation in advisory boards and/or consulting from Amgen and Fresenius; RM has received grants from Abbott Laboratories and OrbusNeich and personal fees from Abbott Laboratories has other financial relationships with Abbott Laboratories and has non-financial support from and other relationships with Spectranetics/Philips/Volcano Corp and Watermark Research Partners outside the submitted work; no other relationships or activities that could appear to have influenced the submitted work The manuscript’s guarantor affirms that the manuscript is an honest and transparent account of the study being reported; that no important aspects of the study have been omitted; and that any discrepancies from the study as originally planned (and Dissemination to participants and related patient and public communities: The authors will disseminate the study results through their social media outlets They will run dedicated #hashtag campaigns (#SIDNEY2 The results will be also disseminated through scientific meetings and webinars Press releases will be prepared for public engagement via general medicine and cardiology blogs and websites on request Provenance and peer review: Not commissioned; externally peer reviewed This is an Open Access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/ Respond to this article Thank you for your interest in spreading the word about The BMJ NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it Read related article See previous polls to replace Jake Kellerhals' paragraph with a paragraph about Gui Gragnano This week's TSSAA BlueCross Basketball boys' state championship tournament marks the end to the winter sports season Patrick MacCoon is an avid sports lover who joined the Chattanooga Times Free Press January 2 He covers prep sports along with the Chattanooga Football Club and Chattanooga Lookouts Patrick is a fan of Atlanta professional sports and began reading newspapers at an early age to analyze the MLB box scores He is a graduate from Red Bank High School and the University of Tennessee (Knoxville) This document may not be reprinted without the express written permission of Chattanooga Times Free Press Material from the Associated Press is Copyright © 2025 audio and/or video material shall not be published rewritten for broadcast or publication or redistributed directly or indirectly in any medium Neither these AP materials nor any portion thereof may be stored in a computer except for personal and noncommercial use The AP will not be held liable for any delays errors or omissions therefrom or in the transmission or delivery of all or any part thereof or for any damages arising from any of the foregoing By SAVEUR Editors Pasta is automatically associated with the old—old happy nonne, old cities in Italy And then there are the age-old debates about who makes certain versions best Between regional pride and just general pride it's a distinction many Italians probably would like to give to In the case of Piedmontese chef Enrico Panero supremacy of one particular dish is a full-blown conviction Currently the corporate executive chef at Eataly Italia Panero recently embarked on a quest to perfect spaghetti al pomodoro—a dish so simple in makeup and execution that a stellar version would all come down to the chosen ingredients In a rabbit-hole-esque trial and error process—using this type of tomatoes or that type of sea salt this brand of pasta or that regional olive oil—he feels he's come up with the best possible rendition that their New York City flagship location incorporated it into the menu at chef Michael Nogera's La Pizza & La Pasta as well calling it "a revolution in five ingredients." the Eataly chefs call this dish confidently and definitively the marriage between tomatoes and pasta is thought to have first taken place in the Italian south The cultivation of tomatoes was most prevalent in a few regions: along the Ligurian coast and in Campania (where Naples is the capital) Although canning tomatoes wouldn’t become a practice until the early 1900s records from around 1880 show that tomato—often sold and used dried at the time—had begun to become the pasta sauce or condiment of choice when pasta was still largely eaten as a street food one type of tomato was seemingly the most well-suited to spaghetti al pomodoro: a small (Today it's sold by a few heirloom seed companies and farms.) This quick-growing tomato had a fruitiness that was seen as an ideal match for barely cooked tomato purée (passata di pomodoro) or for pomodoro sauce it was the perfect size to slice in half and dry for preserving every ingredient has been carefully thought out in terms of how it will impact the final result.” Though any high-quality versions of these ingredients—sea salt and sweet peak-season tomatoes—will make a great bowl of pasta al pomodoro Preserved tomatoes with their skins still intact lend al pomodoro a little more complexity of flavor porous spaghetti di Gragnano is the perfect vehicle for showcasing this simple sauce Gragnano, a town about 20 miles south of Naples, is known for its robust, artisanal pasta di Gragnano, typically bronze-extruded and historically dried naturally in the winds of the region. Much of it today is slow-dried at low temperatures, and the noodles still maintain a coarse finish and porous texture that allow the sauce to adhere and be absorbed more easily. Panero likes Afeltra brand "Their traditional spaghetti is made from 100% Italian wheat and mineral water from the Lattari mountains," Panero says Eataly tested out three different thicknesses: spaghettini (thin) We ended up choosing the classic spaghetto because it's the most traditional." Choose a delicate or medium extra-virgin olive oil—not a spicy or robust one—to let the flavor of the tomatoes shine "when founder Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives," Panero says) look for an extra-virgin olive oil made with the same buttery A medium-coarse grain natural sea salt is the variety of choice for Eataly chefs Fragrant fresh basil from your garden or farmers’ market makes all the difference in pomodoro sauce. Good basil can be surprisingly hard to find, but turning straight to the source—and plucking it right from your own plant or a local farmers’ market—can make a big difference in the flavor it delivers. “In the summer when fresh basil comes into season, we [even use] a special DOP variety from a local farm,” says Panero. Fresh, never dried, the herb first lures you in by the nose with its bright, citrusy flavor, and then rounds out the sweet, unctuous pomodoro sauce. Extracted naturally from fresh seawater, salts with whole crystals, known as "sale integrale," are Panero's preferred style for al pomodoro. "We tasted every salt we carry before settling on a Sicilian salt from Trapani by Il Mercante di Spezie," he says "It's harvested from the bottom of salt pans (other varieties like Maldon are taken from the top) Fragrant fresh basil from your garden or farmers’ market makes all the difference in pomodoro sauce Good basil can be surprisingly hard to find but turning straight to the source—and plucking it right from your own plant or a local farmers’ market—can make a big difference in the flavor it delivers “In the summer when fresh basil comes into season we [even use] a special DOP variety from a local farm,” says Panero the herb first lures you in by the nose with its bright ADVERTISEMENTADADWant more SAVEUR?Get our favorite recipes Articles may contain affiliate links, which enable us to share in the revenue of any purchases made. Registration on or use of this site constitutes acceptance of our Terms of Use. A Madonna and Child attributed to Sandro Botticelli has been handed over to the state: it is a panel painting that was originally in the chapel of Santa Maria delle Grazie in the town of Santa Maria la Carità (Naples) then later moved to Gragnano and entrusted to the local Somma family The work was voluntarily handed over in the past few hours to the Carabinieri of the Nucleo Tutela Patrimonio Culturale of Naples who entrusted the work to the Soprintendenza Archeologia Belle Arti e Paesaggio of Naples for the necessary investigations.The work had been attributed to Botticelli during the last appraisal in the 1960s but it is so badly reduced that at least at the moment it is difficult to understand whether it is really an autograph work by the great Renaissance painter or at any rate whether it is all by his hand or made with the help of his workshop The task of the Superintendency will be precisely to the Superintendency will have to determine whether the transfer from the chapel to the Somma family took place in a regular manner which has been bound since 1931 (the notification was later confirmed in 1941 and then in 1968) is in a very precarious state of preservation: there are evident detachments of the pictorial film It will be up to the Central Institute for Restoration to try to save what can be saved and once the work is finished it will be exhibited (it is not yet known where The attribution to Botticelli is due to Raffaello Causa superintendent of the Campania Galleries in the 1960s believing it to be a work from around 1470 it could be a painting commissioned by the court of Naples it is a work well known to the scholarly literature: it appears in the complete catalog of Botticelli’s work published by Nicoletta Pons in 1989 British art historian Ronald Lightbown believed it was donated to the Oratory of Gragnano by Pope Sixtus IV: if so it would be a painting executed by Botticelli during his stay in Rome in the ninth decade of the fifteenth century (1481-1482) The composition is derived from that of the Raczinsky tondo in Berlin in her 2001 book Botticelli: allegorie mitologiche (Botticelli: Mythological Allegories ) also speaks of a work of likely Roman provenance Also taking part in the work’s recovery operations were the Soprintendenza’s art historian official for an initial assessment of the work’s conservation status for the delicate mediation phase with the private owners of the property Superintendent Mariano Nuzzo collected the painting held by the Somma family and confirmed that “the work will be entrusted to the care of an Institute of the Ministry of Culture specialized in the restoration of works of art in order to start a process of diagnostic analysis study and enhancement of the painting.” Related: NWHL Season 6 Start Delayed Until January Brickner Gragnano rejoins what is expected to be a great Whale team that has finally found the right formula and mix of players to truly compete with the other teams for an Isobel Cup championship Before the daily signings took a bit of a summer hiatus for ten days, the Buffalo Beauts signed their fourth-round pick (20th overall) from the 2020 NWHL Draft, defender Kelly O’Sullivan from Adrian College.  four-time All-American in program history and she was the 2020 NCHA Player of the Year “Kelly is one of the best players to ever come through our program and it’s very gratifying to see her achieve her goal of playing in the pros with and against some of the best players in the world,” said Adrian head coach Shawn Skelly “She had one of the most decorated careers anyone can have in college hockey and I have no doubt she will continue that in Buffalo.” O’Sullivan led all Adrian defenders in scoring during her final three seasons she led the entire team in scoring with 30 points (7g-23a) in 29 games She will add depth to the Beauts blueline and obviously the potential for some scoring pop too “I am very excited to be signing with the Beauts and to begin my NWHL career in Buffalo,” said O’Sullivan in the press release announcing her signing “I can’t wait to get out to Buffalo this fall to start training with the team Brickner Gragnano has been with the Whale since its inception and has appeared in 70 games with the team To get an idea of her brilliance on the backend just look at her PiM totals – 14 minutes/7 minors in 70 games She was unable to participate in this past season’s All-Star weekend due to an injury that cut her season short The blueliner also has two assists in six career playoff games “Jordan is an excellent two-way defender who brings skill and poise to our backend,” said Connecticut GM Bray Ketchum Peel in the press release announcing the signing After missing her for the second half of last season the Whale are very excited to have Jordan back in Season 6.” This past season she only appeared in ten games and had seven points (1g-6a) She participated in the first NWHL All-Star weekend in Buffalo as well as the second one in Pittsburgh (2017) She’ll start the season ninth in league history in games played (70) fourth on the Whale’s all-time points list (26) second on the franchise’s games played list “The Whale roster is full of amazing new skill and talent so I’m really looking forward to being back on the ice with my team and to the competitive season ahead,” said Brickner Gragnano we made a lot of progress right until the end The Whale will continue to grow as a team and work towards our first Isobel Cup.” Founded in 2009, and 100% Canadian-owned, The Hockey Writers is a premier destination for news and information on everything hockey. Updated hourly, with analysis, commentary and features from hundreds writers worldwide, our articles are read millions of times every month. The historic Pasta Di Martino company, based in Gragnano, a town situated in the Italian region of Campania, has been owned and managed by the Di Martino family since 1912. The Pastificio Di Martino has been able to grow and become an authoritative point of reference in the worldwide market of Gragnano pasta thanks to the passion for pasta, insights and innovations given by three generations of pasta makers. In 1915, the Pastificio Di Martino was the first to cross the Panama Canal, showing already from the first steps its natural vocation abroad. In fact, currently 96 per cent of production is exported to 37 countries. Giovanna and Giuseppe Di Martino, who have now reached the third generation of pasta makers, carry on the family vocation with genuine passion, guided by the values ​​of quality, craftsmanship, innovation and valorisation of the area and its culture. The prestigious Protected Geographical Indication mark obtained by Gragnano pasta is only given to the pasta produced in the historic town of Gragnano, according to the certified traditional method. This involves the use of the best durum wheat semolina combined with pure local spring water. The pasta is produced following the process of slow extrusion and slow drying at low temperature. The Pastificio Di Martino selects only the best raw materials and uses only 100 per cent Italian durum wheat semolina to produce its pasta and bring to the table all the taste of real Italian cuisine. Pasta Di Martino is distributed in Malta by Vivian Corporation Limited. It can be found in leading supermarkets and used by top restaurants in Malta and Gozo. For trade enquiries call on 2258 8600. To view comments, please register for free or log in to your account. it makes sense that a neighbouring town in Italy created a sandwich inspired by pizza.Wood-fired pulled lamb panuzzo from Vanto Neapolitan pizza's little-known sister comes to Sydney The chef who creates an Italian trattoria experience for your home The Italian almond biscuits ready in 15 minutes These mini Italian flatbreads are almost too pretty to eat 'Neo-traditional' Italian by two childhood friends from Verona Live like an Italian: How to nail the mid-week meal Snack like an Italian: The cracker your cheese board is missing Eat like an Italian: Italy's three edible national treasures The Italian authorities continue to investigate businessman Liberato Paturzo who is close to the D’Alessandro mafia clan for financial crimes concerning a fraudulent bankruptcy claim Paurzo has been under arrest since December He has been under investigation since 2013 by the Italian financial authorities Paturzo transferred properties he owned in Italy on to a Malta-registered company as well as industrial warehouses and residences in Parma were transferred to the Malta-based company before Paturzo filed for bankruptcy The value of the assets transferred to the Malta-registered company amount to some €2.5 million The Italian authorities seized properties in Gragnano and Parma while they continue to investigate Paturzo’s role on behalf of the mafia clan as well as the role of his Malta-registered company in order to understand how his capital ended up in the country as well as to understand the business links between the company and the immovable assets in Parma We use cookies to ensure users are given the best experience on our website We use cookies to help you navigate efficiently and perform certain functions You will find detailed information about all cookies under each consent category below The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling 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ads (e.g. impressions) to optimize ad delivery without collecting personally identifiable information This helps provide relevant ads based on browsing activity Other cookies are those that are being identified and have not been classified into any category as yet From the 24 26 2022 June the greedy is back Panuozzo Festival for a 3 days full of panini all delicious to taste The event is in collaboration with the Municipality of Gragnano and will be a real ode to Panuozzo Panuozzo can be stuffed in dozens of different ways and this sort of really soft and tasty pizza bread goes very well with meats They will also be available 4 parking areas dedicated to about 3 thousand parking spaces Everything will be concentrated in Via Quarantola with ben 13 ovens plus 1 gluten free so even those with celiac disease will be able to enjoy this goodness to the fullest The streets of Gragnano will also be filled with buskers will not fail educational workshops for children and they will be there too Food blogger that will tell the evenings on social networks and beyond The final evening will be a big party with him show of Biagio Izzo The Festival will also be broadcast live from Radio Ibiza which will tell all listeners how the evenings will take place Via QuarantolaGragnano Facebook page we earn a commission from qualifying purchases through ticketing links This commission does not entail any additional price for the user We may receive a commission on purchases made from links Barilla is a big-name brand of dried pasta in America as tastes have changed and availability has expanded I'm pitting one of those — Garofalo — against Barilla to find out which is the better pasta One reason why I am comparing these two brands is because of varying product packaging While Barilla pasta varieties are widely available in individual packages at several major supermarket chains Garofalo pasta is frequently sold in bulk-package options at outlets like Costco if you are buying a large amount of Garofalo at one time you are committing to eating a whole lot of that brand's pasta You do not want to be disappointed with what you get I am excited to put these two pasta brands to the test Garofalo may be an emerging name in American pasta culture, but the brand has a long history in Italy. The company was founded in 1789 in Italy's community of Gragnano, not far from the Bay of Naples. While pasta probably didn't originate in Italy Gragnano has a long history of pasta production and it's considered as the origin of high-quality dried pasta Garofalo established a reputation as a producer of impeccable pasta If Garofalo has such a long and respected history why does it not have the same distribution and name recognition as competitors like Barilla Garofalo pasta was offered as a private-label product meaning the company would sell pasta to other brands that would market Garofalo's goods as their own when Garofalo launched its own consumer brand Things for the company expanded again in 2014 when Ebro Foods became a major stakeholder in Garofalo and helped it grow internationally While many companies aim to provide quality products on a mass-produced scale Garofalo appears to still strive to offer pastas with a handmade feel The company makes a durum wheat semolina pasta an organic whole durum wheat semolina pasta Barilla is one of the most well-known pasta brands Barilla started out as a little shop opened by Pietro Barilla in Parma The company's first factory was built in 1910 and in 1969 Barilla opened an immense production plant capable of producing 1,000 tons of pasta per day No wonder the company was able to spread its pasta globally Barilla is still a family-run business overseen by three Barilla brothers: Guido The company has expanded far and wide — beyond its multiple factories in Italy Barilla has production facilities in countries like the United States One of the biggest differences between these two companies is where the factories are located only one company produces its pasta exclusively in Italy: Garofalo Garofalo boasts its products' PGI certification — standing for protected geographical indication — which ensures that the pasta is made in Italy to demanding specifications In the same way that Champagne can only be called Champagne if it comes from the Champagne region of France many Garafalo products bear a "Pasta di Gragnano IGP" seal indicating that the pasta comes from Gragnano Barilla has multiple American production facilities The company does offer products that come from Italy but those are clearly labeled with that origin specifically on the packaging Barilla management notes that the company uses the same machinery in its U.S.-based plants as in its Parma facility with an aim of maintaining the same standards amongst all production centers An interesting difference between Barilla and Garofalo pasta is the nutritional components One might think that they would be quite similar considering that the ingredients are essentially the same but there is one key difference: some Barilla pasta varieties apparently have higher levels of nutrients than options offered by Garofalo if we look at the penne pasta offered by the two brands Barilla's packaging lists B vitamins and folic acid among its ingredients and each serving features 2 milligrams of iron a package of Garofalo penne has no mention of B vitamins or folic acid clearly labeled in its nutrition facts and offers less than a milligram of iron per serving especially when you consider that an estimated one in four Americans need more iron in their diet and many people have insufficient levels of B vitamins in general Vitamins and minerals aren't the only factors to consider using the penne from both Garofalo and Barilla as examples we see that general nutrition facts are fairly similar Garofalo has slightly higher calorie count of 210 versus Barilla's 200 while Garofalo has 43 grams of carbs to Barilla's 42 and Garofalo has 6 grams of protein while Barilla boasts 7 grams These are negligible differences in the grand scheme of things but they show that the biggest nutritional differences are due to Barilla's increased levels of minerals and vitamins Pasta, in general, is not made from many ingredients. In fact, if we look at the basic white pasta, both brands only use durum wheat as an ingredient, and that is it. The labels of both Barilla and Garofalo state that the pasta is made with semolina. What is semolina It's simply a course-ground type of flour made with durum wheat While water is not listed with the ingredients which creates the dough that is used to make pasta In addition to Barilla's classic pasta products the brand also offers its Al Bronzo line that is supposedly made with higher-quality semolina the Al Bronzo ingredients appear similar to Barilla's standard pastas also has spinach and tomato infused into the product to provide its green and red hues Both companies also offer selections made without gluten, though neither brand's products were featured on a previous Mashed list of the best gluten-free pastas Barilla's version primarily consists of corn flour and rice flour while Garofalo's gluten-free pasta includes both of those ingredients as well as brown rice flour Logic would tell us that varying shapes of pasta makes no impact on its taste. However, the real reason pasta shapes taste different is because the variety of shapes are specialized to hold sauces of assorted consistencies — slender pasta like spaghetti works better with thinner sauces while thicker sauces work better with tube-shaped pastas There are too many individual styles to name However there are some key differences in the offerings which is basically tubular corkscrew-shaped macaroni but we couldn't find this option produced by Garofalo Garofalo produces spinach-infused tagliatelle primavera which is sold in packages of small nests that look like something you'd buy in a specialty delicatessen and no comparable product appeared online when searching for an equivalent option from Barilla the pasta-style competition is really a toss-up between the two brands Garofalo offers gluten-free linguine and spaghetti besting Garofalo's selection by two products Accessibility is a big determining factor in deciding which pasta to buy Barilla undoubtedly has the better distribution among the two brands I have already discussed how they are one of the top-selling brands globally it is easy to find Barilla at any number of shops My local grocery store chain has a selection of Barilla that includes many of the brand's different product lines with just about any shape and type you could possibly want Sourcing a variety of pasta options from Garofalo is harder If I want to buy Garofalo in my city, I have three options. I can order Garofalo pasta on Amazon I can buy it at the city's single Italian specialty shop The thing with Costco is that when purchasing it there you are committing to six bags of Garofalo pasta at once You also don't get to pick what pasta shapes come in a bulk package though they typically are provided in a variety pack There is a notable price difference between Barilla and Garofalo One of the main reasons for this is likely economy of scale which means it probably costs the brand less to make the pasta pound-for-pound and Barilla can afford to make less per box because they are outselling most competitors A 1-pound box of classic Barilla pasta at Giant Eagle grocery store costs $2.29 apiece but still available for less than $3 per box the Amazon price for a single 1-pound package of Garofalo spaghetti can be well over $8 During a recent visit to the warehouse store I found bundles of six Garofalo pasta packages for just $9.69 which comes out to roughly $1.62 per package buying Garofalo in bulk at Costco costs considerably less per package than buying the brand's pasta individually on Amazon and even less than a similarly sized individual box of Barilla at the supermarket Barilla is sometimes available at Costco in bulk packages in which case the price difference between the two brands is likely to be diminished Garofalo pasta comes in a clear plastic bag that showcases the pasta Garofalo management is trying not to obscure the view of the actual pasta This adds a certain elegance and simplicity to the overall product comes in cardboard boxes that feature a clear plastic window Additionally the bright blue color of the original box is striking and eye-catching This shade of blue has become a standout feature of the brand The brand literally calls its original varieties the Classic Blue Box line of pasta the first thing I noticed is that even though I tried penne-style pasta across both brands The classic Garofalo penne seemed more pale than the Barilla version I also found more variations in sizes and shapes among the Barilla options than I did for the Garofalo pastas I'm going to be very frank with you right now these pastas all tasted nearly indistinguishable from each other The one exception was Garofalo's tricolor farfalle The only reason this was an exception is because the tomato and spinach flavorings had a notable impact Both of those pasta pieces taste earthy from the vegetable content that is in them It would likely be less noticeable with a sauce I spent a lot of time agonizing over these samples and have come to the conclusion that any taste difference is negligible The Garofalo and the Al Bronzo were both slightly thicker than the classic Barilla pasta The Al Bronzo also required an additional two minutes to cook The Garofalo and the Al Bronzo varieties also offered a bit more chew than the Barilla Blue Box pasta and it required 15 minutes of cooking time The flavors overall were shockingly similar I doubt I could have told you which brand was which The ingredients are so simple; there is only so much flavor variation to be had between the two brands This investigation may change my pasta-purchasing habits I have always made a point of buying Garofalo in bulk at Costco I did not find it substantially better than even Barilla's classic Blue Box pasta The texture and flavor is nearly identical The most important factor for both brands is to cook the pasta correctly which makes it preferable when considering flexibility to pair different pastas with varying sauces I am generally a bulk buyer who really cares about the quality of the food I bring into the house Garofalo has a wonderful reputation and exudes quality But when I got right down to the nitty-gritty of it I really just did not notice that much difference between the two brands And the fact that Barilla has more nutrients is great for those of us trying to get extra vitamins and minerals into our kids I may start buying Barilla instead of Garofalo To decide whether Garofalo or Barilla makes the best pasta I wanted to test a couple varieties from each brand before deciding To do this I taste-tested Barilla's regular pasta as well as the Al Bronzo brand I tasted the penne — which is part of the organic line of pasta they offer — as well as a tricolor farfalle and cooked each of them according to the brand's instructions to ensure a fair comparison I considered the price and availability differences While taste was the predominant deciding factor it was important for me to note whether one pasta's flavor was substantially better enough to outweigh the differences in cost and availability Switch to the dark mode that's kinder on your eyes at night time Switch to the light mode that's kinder on your eyes at day time Benvenuti a Gragnano Capitale Europea della Pasta. When you drive into this town, located between Naples and the Amalfi Coast, you immediately see what the main industry is here. The pasta van Gragnano is a household name Pasta has been made here since the Middle Ages and Gragnano still has no fewer than 45 factories (out of 29.000 inhabitants) where a total of 140 different types of pasta are made This includes a few big brand names, such as Garofalo and Di Martino, but mostly small producers who focus on quality and exclusivity. Like the Pastificio dei Campic where I was recently a guest at a tasting dinner These kinds of invitations are usually accompanied by a company visit which in this case was particularly instructive At the Campi they produce 45 types of pasta including some special ones such as double thick bucatini extra long penne ziti en propellers (propellers) The ingredients are always the same: durum wheat from Apulia and pure spring water from the mountains above Gragnano necessary for the origin guarantee mark Pasta di Gragnano IGT The mixture of flour and water is forced through pasta molds under a pressure of 120 atmospheres with tubes of bronze and not Teflon Most factory paste is dried quickly under a high temperature the product is placed in drying chambers for a longer period of time – depending on the type of pasta 24 to 72 hours – where the temperature is around 50 degrees Celsius the paste remains whiter – the difference is easy to see if you pay attention to it – and is easier and cook until pasta is to cook That comes pretty close to the original artisanal process and in my opinion means that you no longer have to mess with a pasta machine at home and a kitchen full of slow-drying wisps and chunks With fresh stuffed pasta like ravioli and tortellini home crafts can lead to spectacular results.) President of the Consorzio Pasta di Gragnano invites 10 people to the Pastificio dei Campi to enjoy variations on the pasta theme chef of the Antica Osteria Nonna Rosa (one Michelin star ) in nearby Vico Equense and a cook from outside This time it was Bjorn Massop, the 31-year-old (but already very experienced) chef of Restaurant Villaruimzicht in Doetinchem My dinner companions were also interesting: a Neapolitan gastronome the manageress of a restaurant in Reggio Emilia a mother and daughter who run a coffee roaster in Naples the owner of a wholesaler of special cheese a Colombian food and wine journalist and organizer Di Martino The menu consisted of ten courses of as many differently prepared pasta types The first two were provided by Bjorn who had brought his own ingredients number 1 was Calamarata (a wide short pasta) with quinoa stronger and grated brined and dried beef heart This was followed shells (shell-shaped pasta) with wild garlic His Dutch colleague was given the opportunity to explain his cooking philosophy: regional products creativity: 'I am completely done with all luxury products We have to go back to the basics and the techniques of the past but take the kitchen to a higher level.' That works in the country of Slow Food en kilometer zero and earned Bjorn a well-deserved round of applause once baptized by an American gourmet journalist as The Pasta Whisperer then took over with (long ribbed) mafaldines primavera: with spring onions pecorino fondue and chopped roasted onions Here are two more descriptions of the other corridors (in addition to a few photos): noodles with freshly cooked anchovies or dehydrated and floured bones and scales of the anchovy (Guida doesn't throw anything away either.) En Sardinian dumplings immediately mussel soup of almost raw Mediterranean mussels none of the ten courses involved tomato sauce and/or Parmesan as Peppe says: 'There is nothing wrong with tomatoes or grated cheese as long as they are not used to disguise a lack of taste and inventiveness.' And that was certainly not necessary here different types of champagne also had to be inspected himself a great lover of French sparkling wine therefore gladly seized the opportunity to prove that the combination of pasta with champagne is very well possible thanks in part to the 10 bottles that went over the table For the record: Bourgeois Diaz; DeVille Carte Noir; Louis Lavalle; Pierre Gerbais; Pertois Moriset; Francis Boulard Les Murgiers; Marguet Chaman Francis Boulard Les Rachais; André Beaufort Grand Cru 2000 I can't remember the name of the latter for some reason Historian who has lived in Italy for more than 30 years 20 of which as a journalist and 12 as a press and political officer at the Dutch embassy in Rome Has been working as a journalist again since May 2022 the gourmet group of the foreign press association in Rome This is Italy is a web magazine by and for Italy lovers learn the Italian language with free and paid courses be inspired by Italian cuisine and culture Here you will also find everything about Italian regions the landscape of Italy and the famous Italian lakes Read more >> © 2009-2025 This is Italy is published by DYC media Sign up to our newsletter to get the latest updates and events from the leading Afro-Diaspora publisher straight to your inbox arguably the most-African country of Europe I also explained many of the similarities that exist between Italy’s la dolce vita or laid-back lifestyle and my homeland of Senegal Where’s the next stop on my journey through Italy RELATED: Experiencing Africa in Italy with Senegalese Chef Pierre Gragnano… And The Flavor Was Born Here Our hotel was walking distance from Gragnano Tucked between the mountains and the Amalfi Coast Gragnano is reputed to have the best dried pasta in the world Although the real birthplace of pasta is closer to China than Gragnano the fact that Italians were able to appropriate it and prepare such wonderful dishes definitely gives them bragging rights It was exciting to be in the heart of this mythic place   a legendary pasta factory established since 1912 “Il Sapore E Nato Qui,” translates to “And the Flavor was Born Here.” greeted me at the factory’s entrance added to the fact that it was early afternoon a moment when the whole town seemed to be taking a siesta she welcomed me gracefully and took the time to explain what makes Gragnano so unique and their pasta so special were designed to specifically optimize the combined effect of the wind from the mountain with the sun and sea breeze on the pasta back in the days when it was hung to dry outdoors like laundry but it still takes two days to dry the pasta with heaters at approximately 120 degrees fahrenheit the pasta is shaped with bronze molds that gives it a particularly rough texture to better hold the sauce Pastificio Di Martino only uses the local durum wheat NEVER the imported one, Maria insisted The result is pasta with a chewy and nutty flavor The local durum wheat — and for that matter all the produce of the region — are praised as having a particularly great flavor because of the area’s fertile volcanic soil the town that was buried in hot ash and pumice in the eruption of Mount Vesuvio in 79 AD Maria offered me a lovely Pastificio apron SEE ALSO: South Africa’s Youth Soar High on Local Trampolines  Over $600K raised for White Minnesota mom who called 5-year-old autistic boy the N-word Georgia mother scolds jury for son’s conviction after his life in prison sentence NYC Public Advocate Jumaane Williams loses home to bank after incurring about $1M in mortgage debt South African mother convicted of selling her 6-year-old daughter in shocking trafficking case Already a member? 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