Once again this year, the consumer association Il Salvagente has tested the quality of the pasta that we put on our plates. This time, the “mezze maniche” format was put under the magnifying glass, and once again, the Al Bronzo line from Barilla excelled, winning the evaluation of “Excellent” with a score of 9.5.<\/p>\n
The NaturaS\u00ec mezze maniche rigate and the Mezzi Rigatoni n. 26 De Cecco and Mezzi Rigatoni 32 Molisana also scored high, obtaining ratings of 9.4 and 9.3 respectively. All 14 brands tested reached sufficient results, with some performing better than others.<\/p>\n
A ranking has been drawn up, identifying the best options. At the University of Naples Federico II laboratory, the level of the mycotoxin Don was evaluated, with results showing that all 14 tested brands reached satisfactory levels.<\/p>\n
Voiello’s Mezze Maniche Rigate, made with 100% Italian Grano Aureo and produced exclusively by selected farmers in Southern Italy, received a tie score. The Pasta Rummo, Combino Lidl Mezze Maniche rigate, and Coop trafilata al bronzo also obtained good scores, while Esselunga Mezzi Rigatoni n. 70 and Tre Mulini Eurospin Mezze Maniche ranked in the “average” category.<\/p>\n
Conad Mezza Maniche rigate n. 84 and Garofalo Mezze Maniche rigate 32 ranked lower due to factors like the concentration of glyphosate and lower scores in other parameters taken into account. Una vez m\u00e1s este a\u00f1o, la asociaci\u00f3n de consumidores Il Salvagente ha probado la calidad de la pasta que ponemos en nuestros platos.<\/p>\n
En esta ocasi\u00f3n, el formato “mezze maniche” fue sometido a examen, y una vez m\u00e1s, la l\u00ednea Al Bronzo de Barilla destac\u00f3, obteniendo la calificaci\u00f3n de “Excelente” con una puntuaci\u00f3n de 9.5. Las mezze maniche rigate de NaturaS\u00ec, y los Mezzi Rigatoni n. 26 De Cecco y Mezzi Rigatoni 32 Molisana tambi\u00e9n obtuvieron puntuaciones altas, con calificaciones de 9.4 y 9.3 respectivamente.<\/p>\n
Las 14 marcas probadas alcanzaron resultados suficientes, con algunas destac\u00e1ndose por encima de otras. Se ha elaborado una clasificaci\u00f3n que identifica las mejores opciones.<\/p>\n
En el laboratorio de la Universidad de N\u00e1poles Federico II, se evalu\u00f3 el nivel de la micotoxina Don, con resultados que mostraron que las 14 marcas probadas alcanzaron niveles satisfactorios. Las Mezze Maniche Rigate de Voiello, hechas con Grano Aureo 100% italiano y producidas exclusivamente por agricultores seleccionados del sur de Italia, obtuvieron una puntuaci\u00f3n empatada.<\/p>\n
La pasta Rummo, Combino Lidl Mezze Maniche rigate y Coop trafilata al bronzo tambi\u00e9n obtuvieron buenas puntuaciones, mientras que Esselunga Mezzi Rigatoni n. 70 y Tre Mulini Eurospin Mezze Maniche se clasificaron en la categor\u00eda “promedio”. Conad Mezza Maniche rigate n. 84 y Garofalo Mezze Maniche rigate 32 quedaron m\u00e1s bajos debido a factores como la concentraci\u00f3n de glifosato y puntuaciones m\u00e1s bajas en otros par\u00e1metros considerados.<\/p>\n","protected":false},"excerpt":{"rendered":"
Once again this year, the consumer association Il Salvagente has tested the quality of the pasta that we put on our plates. This time, the “mezze maniche” format was put under the magnifying glass, and once again, the Al Bronzo line from Barilla excelled, winning the evaluation of “Excellent” with a score of 9.5. The […]<\/p>\n","protected":false},"author":1,"featured_media":249,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[109],"tags":[],"class_list":["post-250","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta-quality-testing-and-rankings"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/posts\/250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/comments?post=250"}],"version-history":[{"count":0,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/posts\/250\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/media\/249"}],"wp:attachment":[{"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/media?parent=250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/categories?post=250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lucarolli.com\/index.php\/wp-json\/wp\/v2\/tags?post=250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}