Italian expert Francesco Cotelli, owner of Raviolificio Gloria factory in the Italian city of Sarezzo, has returned from a training mission in Saudi Arabia that lasted until July 20, where he supervised training of staff at an Italian restaurant chain there on the latest techniques for making fresh pasta, according to radiobrunobrescia.it.

According to the same source, this initiative resulted from collaboration between Cotelli's factory and Ostoni Srl, a company specializing in pasta production equipment, after some Saudi investors, who own about 40 Italian restaurants, faced challenges in operating the new pasta equipment due to differing climatic conditions between Saudi Arabia and Italy.

Adapting manufacturing methods to the Saudi climate

Cotelli explained that the training was not limited to technical aspects of operating equipment, but also included transferring knowledge about types of dough, flour, and eggs, and how local environmental conditions such as dryness and low humidity affect the quality of the dough and final product.

He noted that craft experience remains essential despite technological advances, as pasta making requires careful monitoring of every stage from selecting ingredients to determining the appropriate shape of pasta and matching it with the sauce.

According to radiobrunobrescia.it, Cotelli added that the success of the experiment in Saudi Arabia demonstrated the importance of combining technology with traditional knowledge to ensure the quality of the final product, noting that this experiment transferred his factory's more than thirty years of experience to a new environment.

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