The Novel of the Italian Pasta
By Nunzio Russo
()
About this ebook
On the shore, not so far from the city and close to the thermal establishment, there’s a new-built factory which is the result of many years of work. It belongs to the Russo Company, which has existed since 1875, and has been able to conquer an enviable place among the companies exporting Sicilian pasta.
Bontempelli e Trevisani, La Sicilia Industriale Commerciale e Agricola, Società Tipografica Editrice Popolare, Milano, 1903.
This book doesn’t just recall a family and a company’s events; above all, it recalls those who have left a message to the next generations by means of their work, and who now rest in peace. This book is also addressed to today’s businessmen, but also to all young persons, so they may think. Business is not a game. It is a mission supported by honesty and capitals. Giving work is both a charitable and laical action that requires courage. You might lose everything and you need to be strong enough to face prevarication.
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The Novel of the Italian Pasta - Nunzio Russo
Nunzio Russo
The Novel of the Italian Pasta
EEE-book
Nunzio Russo, The Novel of the Italian Pasta
© Edizioni Esordienti E-book
First Italian edition: March 2015
First English edition: December 2016
ISBN: 978-88-6690-348-2
Piera Rossotti’s Edizioni Esordienti E-book
Str. Vivero, 15
10024 Moncalieri (TO) - Italy
Cover: Credit to Canstockphoto.com
The illustrations and pictures in this book, unless otherwise specified, belong to © Nunzio Russo, or were given to the author upon agreement with the respective owners.
English translation: Ilaria Battaglia.
All rights reserved, in all countries.
You used to repeat to me every day
that to become an honest businessman
I had to be happy with some cigarettes
in my small pocket and with the long working days.
I did it. I suffered sometimes,
or caused sorrow to those who stood by me,
because times changed.
But I have kept your soul and your values.
I love you, dad.
PREFACE
The research of food with health benefits goes back to the age of Hippocrates, about 460 years before Christ. Since that period on, man has always looked for food that could give him eternal youth and well-being. The increase of diseases like diabetes, obesity, cardiovascular and neurological disorders, osteoporosis and some cancer types led to the need of better knowing what we intake through food daily, and how this can become our ally in disease prevention. Hence, the idea of functional food, a food containing substances that can influence our health. Professor Setchell and I have thought that pasta, the basic element of the Italian food culture, widely used in the Mediterranean diet, could be enhanced in its healthy characteristics by using some beneficial substances of the Asian diet, also renowned for its centuries-old tradition. After our research, lasting more than twenty years, we have developed a functional and healthy food, which is a durum wheat flour pasta with the addition of soy germ, known for containing isoflavones, the so-called ‘smart’ compounds. Therefore, we have mixed healthy elements coming from two entirely different worlds: the Western and the Asiatic ones. Our scientific research, although still evolving, has produced important data, useful for preventing cardiovascular diseases connected to diabetes and hypercholesterolemia. This data will soon be submitted to the European Food Safety Authority (EFSA). We are pleased to introduce Nunzio Russo’s work, as we believe we have to know our roots in order to look ahead, and pasta is an important part of the Italian culinary tradition and of the Italian culture in general. Future generations need to know the past events, so they will have the necessary tools to comprehend the scientific research like the one we have conducted.
Carlo Clerici
Professor, University of Perugia
Director of the Gastrointestinal Department at
Santa Maria della Misericordia Hospital, Perugia
Kenneth DR Setchell, PhD
Professor, University of Cincinnati Department of Pediatrics
Director Clinical Mass Spectrometry Lab at Cincinnati Children’s Hospital Medical Center
JUST TO START…
On the surface of the table, we spread out the tablecloth. This happens every day, the same nowadays just as it was in the past. And then we put the dishes, the cutlery, the glasses, and the napkins on it. These things are often the gifts received in the good times of marriage, the moment in which a family is born. The mind quickly goes to the kitchen, where the water is boiling, ready to receive the pasta, the food of harmony and love, but also a sign of peoples’ wealth. Pasta is the queen of the Mediterranean Diet. In 2010, UNESCO declared it an Intangible Cultural Heritage of Humanity.
This image is in the mind of all Italians – elder, children, adults, and teenagers... At this point, it’s easy to add one note. A product that became the distinctive feature of a hardworking country, united by the best values, is really special. Let’s try to meet it from a new perspective.
THE NOVEL OF THE ITALIAN PASTA
During the night of a faraway Christmas, all the riches of the world gathered in one city. In Palermo