Exploring Italy (and pasta) with DeLallo

I am a highly intelligent question answering bot. If you give me a topic, I will give you a detailed blog introduction paragraph.

The “where did pasta originate” is a question that has been asked many times. The answer to the question is that Italy is where pasta originated.

This summer, I had the opportunity to go to Italy with DeLallo Delicacies, one of my long-time collaborators and creators of the greatest Italian foods on the market. We traveled all over the Amalfi coast, ate more pasta than I’ve ever eaten in my life, and met suppliers, manufacturers, and chefs who all contribute to DeLallo’s success. It was a vacation I’ll never forget, and I’m thrilled to be able to share it with you!


If you’re anything like me, you’ll appreciate how crucial it is to know where your food comes from. So frequently, we purchase, prepare, and consume food without giving any attention to how it came to our table. So, in the interests of developing a stronger connection between ourselves and the food we consume, I’d want to tell you a little bit about DeLallo and what I learnt on my trip. So let’s get started. 

The story of DeLallo began in 1950, when George and Madeline DeLallo opened an Italian food shop outside of Pittsburg, Pennsylvania. They sold cured meats and fresh cheeses, among other Italian specialties. DeLallo quickly established himself as a fixture in the Pittsburg community, serving hotels and restaurants with imported Italian and Mediterranean cuisine. 



In today’s world, DeLallo is an importer, manufacturer, and distributor of a broad range of specialized foods throughout the United States. What are some of my personal favorites? Their Homemade Pizza Dough Kit, Castelvetrano Olives, and Creamy Vodka Sauce (I even created an entire pizza party around this kit I love it so much).

But, without a question, DeLallo’s excellent pasta line was the focus of my vacation to Italy with them. We witnessed wheat being milled in a nine-story grain mill, saw one of their manufacturing facilities (called a pastificio) and sampled raw pasta straight off the production line (which was strangely tasty), and ate pasta everywhere we went. 



One thing I really enjoyed learning about was how the pasta we eat varies greatly depending on the quality of the manufacture. Pasta, for example, is formed by extruding it through a press into different forms. Although pasta has historically been extruded using metal castes, several businesses now employ plastic extruders to save money on manufacturing.

Plastic extrusion produces pasta with a thin film coating on the exterior. As a consequence, you’ll get a slick noodle that overcooks quickly and slips away from whatever sauce you put on it. Regardless of whether it’s organic or not, all of DeLallo’s pasta is bronze cut, which means it’ll hold to your sauce better.

In the production of pasta, the drying process is equally important. When pasta is dried quickly and at high temperatures (as is customary in large-volume pasta manufacturing), it loses not just taste but also a lot of nutrients. Slow drying at lower temperatures results in superior tasting, texture, and nutritional pasta.




Another surprising fact I discovered is that many Italian cooks prefer dried pasta over fresh pasta. Fresh pasta can’t obtain the same crunch (think al dente perfection) because of its increased water content, according to what we discovered. And do you recall the extrusion procedure I mentioned earlier? Bronze-cut pasta has a somewhat rough surface, which means there are tiny microscopic ridges that assist the sauce attach to the noodle. This results in a better balance of pasta and sauce. 



Did you know that in Italy, you don’t simply use whichever spaghetti noodle you like for whatever dish you choose? There are certain noodles that are better suited to particular recipes than others. A thinner sauce, such as pomodoro, should only be served with spaghetti, but a thicker sauce, such as bolognese, requires a heartier noodle, such as rigatoni, to stand up to the sauce.

In the United States, we consider the noodle to be more of an aesthetic decision than a functional option for that dish. That was fantastic, and it changed the way I thought about pasta.


For Friday’s article, I’ll return to pasta with a tried-and-true bolognese dish that utilizes DeLallo’s Rigatoni noodle as a basis. And I say base because that’s how pasta should be viewed: as a component of the dish rather than an afterthought.

Pasta is one of the world’s most flexible and tasty ingredients, and this trip was fantastic for expanding my knowledge of one of the world’s greatest dishes. DeLallo, you’re on your own. You’re free to leave.

DeLallo encouraged me to spend a week in Italy and paid me for my time. All of my views are entirely my own. Thank you for helping to make Broma a reality by supporting the businesses and products that make it possible!

Frequently Asked Questions

Is DeLallo pasta made in Italy?

A: Unfortunately, DeLallo pasta is not made in Italy. It is produced by Tricon Global Food Solutions which is based out of America.

Where is DeLallo made?

A: The company DeLallo produces food products in the United States, primarily out of Orange County.

Is pasta in Italy different?

A: Yes, pasta is in Italy. Its a main staple of Italian cuisine and has been known to be one of the most important foods there.

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