Pasta Toscana Organic Participates To BIO-FACH 2012

Online, February 2, 2012 (Newswire.com) - This international exhibition will be entirely dedicated to organic products and will take place in the Exhibition Centre of Nuremberg. The popular Tuscan brand will meet specialized visitors at the stand Halle 4 / 4-140.

All is practically ready for the participation to one of the most important world-wide events dedicated to organic. There are only a few more details to complete before the doors of the BIO FACH open on Wednesday February 15th and the lights are lit on Pasta Toscana Organic, a prestigious brand; the pride of Pastificio Fabianelli.

2500 exhibitors for more than 40,000 professional visitors expected; more than 1200 journalists, a vast exhibiting surface divided in various areas: food, oil, cosmetics, textile and natural products; obviously all is rigorously ecological.

Green ethics and a commitment to the organic sector is giving many gratifications to Pasta Toscana whose core values are authenticity, genuineness and absolute Tuscan origin of the ingredients, of the production process and character.

A pasta that gives a strong and convincing and high quality reply to the growing demand for products that are really organic and that come from controlled procedures and managed with respect to the natural rhythm of the most ancient traditions.

A pasta to be discovered, to be tasted slowly and within which you can scent the rays of the sun and the strength of being strictly Tuscan. What better occasion than the BIO-FACH of Nuremberg at stand Halle 4/ 4-140.

A plate of pasta; there is no other simpler and yet tastier dish in the world that can successfully put on the table a perfect harmony of pleasure and well-being. The origin of pasta is not well defined but we know for certain that it is the "first" dish of the Meditteranean diet : a unique and delicious gift that was handed down from the past; the expression of a very unique Italian style. In the year 1860 in Castiglion Fiorentino, a small town in the province of Arezzo, right in the heart of Tuscany, where both air and water assume an authentic taste, the Fabianelli family began to mix water and durum wheat semolina industrially, starting from the established tradition of local pasta masters.
Pasta Toscana
- via Sant'Antonino, 107
- Castiglion Fiorentino - Arezzo - Italy
- presso Pastificio Fabianelli Spa
- www.pastatoscana.it
- blog.pastatoscana.it
- http://www.facebook.com/pages/Pasta-Toscana/334937579857938