Italian expert Francesco Cotelli, owner of the 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 the 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, the initiative came as a result of a collaboration between Cotelli's factory and Ostoni Srl, a company specializing in the manufacture of pasta production equipment, after some Saudi investors, who own about 40 Italian restaurants, faced challenges in operating the new pasta equipment due to the difference in climatic conditions between Saudi Arabia and Italy.

Adapting manufacturing methods to the Saudi climate

Cotelli explained that the training was not limited to the technical aspects of operating the 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 the final product.

He pointed out that craftsmanship remains necessary despite advances in technology, as pasta making requires careful monitoring of every stage, from selecting ingredients to determining the appropriate pasta shape and matching it with the sauce.

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

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