Moreover, we must take into account the fact that just 2 spoonful olive oil in the tomato sauce provide more calories than a whole hectogram of pasta; nearly the same thing can be said about butter. The wide range of recipes we can choose from, in order to cook our pasta, is certainly one of the good qualities of such food, and one of the features which grant it a major part in our diet: but it is important to pay extra attention, so as not to exceed in seasoning.

How to overcome its nutritional limits. Pasta nutritional limits are represented by its shortage of amino acids, that is of the noblest proteins, and of fats. As to fats, a good seasoning - without exaggerating - is enough to supplement them, while as to amino acids it is necessary to turn to proteins of animal origin: it has already been said that pasta and cheese or pasta and tuna fish or even pasta and eggs are good combinations, as to protein rations.

How to choose pasta of good quality. In this case, the law in force helps us. In fact, in the production of pasta, the use of durum wheat flour only is admitted: this kind of pasta is easily recognizable because, when cooked, it remains much firmer and tastier than the one made of soft wheat. According to recent surveys, it seems that 70 % of pasta

presently on the market contains soft wheat also: such food adulteration is easily detected by the authentic gourmets, who know perfectly well the real taste of pasta.

Our Pastificio Neroni guarantees a constant quality, thanks to a skilful mixture of the best durum wheats which produces a very firm kind of pasta, once cooked.
More precise information is necessary, though: in fact, sometimes the quality of pasta could be deteriorated by its conservation's conditions: pasta should never be conserved for a long time, and it should always be kept perfectly dry.

Neroni's fresh pasta can be conserved in the fridge for 4 months. Let us add a few words on bread also. At the moment, an extraordinary variety of bread and substitutive products are on the market: special kinds of bread, like bread with oil, wholemeal bread, regional varieties such as bread from Tuscany and from Puglie, breadsticks, dry biscuits, crackers, and so on. Well, from the point of view of calories - therefore, the risk of eating too much and getting fat - the ordinary bread does not suffer the biggest disadvantge. On the contrary: if an hectogram of ordinary bread supplies 260 calories, bread made with oil provides 390, breadsticks 373, salted crackers 420 and dry biscuits 410.