Innovation

From the wheat field to the nutrition one. From the search for the best ingredients to scientific research. We constantly search for good and healthy food which combines innovation and tradition. Here are three of the most reliable studies ever published, as a proof of the unique value of our pasta.


The Journal of Nutrition 2007

Pasta Naturally Enriched with Isoflavone Aglycons from Soy Germ Reduces Serum Lipids and Improves Markers of Cardiovascular Risk 

Carlo Clerici, MD; Kenneth D.R. Setchell, PHD; Pier Maria Battezzati, MD; Matteo Pirro, MD; Vittorio Giuliano, MD; Stefania Asciutti, MD; Danilo Castellani, MD; Elisabetta Nardi, MD; Giuseppe Sabatino, MD; Stefano Orlandi, MD; Monia Baldoni, MD; Olivia Morelli, MD; Elmo Mannarino, MD, Antonio Morelli, MD….

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Diabetes Care, Volume 34, 09/2011

Novel Soy Germ Pasta Enriched in Isoflavones Ameliorates Gastroparesis in Type 2 Diabetes 

Carlo Clerici, MD; Elisabetta Nardi, MD; Pier Maria Battezzati, MD; Stefania Asciutti, MD; Danilo Castellani, MD; Nadia Corazzi, MD; Vittorio Giuliano, MD; Stefania Gizzi, MD; Gabriele Perriello, MD; Giorgio Di Matteo, MD; Francesco Galli, MD; Kenneth D.R. Setchell, PHD.

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Diabetes Care, Volume 36, 11/2013

Novel Soy Germ Pasta Enriched in Isoflavones Ameliorates Gastroparesis in Type 2 Diabetes 

Studio pilota Kenneth D.R. Setchell, PHD; Elisabetta Nardi, MD; Pier Maria Battezzati, MD; Stefania Asciutti, MD; Danilo Castellani, MD; Gabriele Perriello, MD; Carlo Clerici, MD.

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