Pasta and 'Grano Tenero': A Grainy Conversation.
Report on a short interview with 'The Grocer' magazine. Last week, we were interviewed by 'The Grocer' magazine because, according to...
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Jun 29, 20222 min read
Giovanni at the UK GRAIN LAB 2022
Last month our founder Giovanni was invited as both speaker and guest at the 2022 UK Grain Lab Conference in Nottingham. UK Grain Lab is...
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Apr 26, 20222 min read
All About Spelt
A short post giving some insight into what Spelt is, how it differs from modern wheat and the health benefits associated with it. Spelt...
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Apr 26, 20222 min read
The Tomato Stall
We are excited to be stocking some passatas from the Tomato Stall who grow all their produce in Arreton Valley on the Isle of Wight. ...
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Apr 12, 20223 min read
Authentic Italian Products Made in the UK
Gregorio Sorgi from the Italian Huffington Post interviewed Giovanni in an article talking about the rise of Italian products being made...
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Mar 17, 20222 min read
The Start of Something New!
As some of you may have noticed (or not) we are now stocking something that's not pasta! It's also not produced by us but by Blackthorn...
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Mar 17, 20223 min read
What are whole grains and why are they great?
Whole grains have an array of health benefits, unlike refined grains, which are stripped of valuable nutrients in the refining process....
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Feb 22, 20222 min read
All About Einkorn
In light of our collaboration with Duchess Farm in the making of our Einkorn Ditaloni Lisci we are here to give a short description about...
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Jan 11, 20222 min read
Great British Food Award Winners of 2021
In case you missed it, we have won the 'Best New Product' award for our Emmer & Fava Bean Sedani Rigati and were highly commended in the...
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Nov 19, 20212 min read
What does Brexit mean for British Pasta?
Did you see that Pastificio Carleschi was mentioned in a Sunday Times Article on the 14th of November (2021)? Continue reading to find...
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Our Blog
Read all about the benefits of ancient grains from a certified nutritionist, what Britain's farming looks like in the future, Giovanni’s thoughts on gluten and more!
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