“This new partnership provides us with the opportunity to introduce a wide variety of exciting new products.” “We were searching for the right solution to advance our goals” says Dennis Deschaine. Coincidentally, Alb-Gold also packages their pastas in clear bags with a gathered top, distinguishing them from other brands on store shelves Alb-Gold is one of the few companies in the world that “rolls out pasta dough” thereby successfully crafting pasta that cooks in three minutes with homemade, “tender but firm” texture. The Deschaines found the similarities between the two companies astounding. Set in a picturesque valley, the Alb-Gold factory, restaurant and gardens draw more than 300,000 tourists per year. Both companies subscribe to a philosophy of active engagement with customers. Philosophically, both companies are committed to using the best natural ingredients from sustainable sources- fresh, cage-free eggs and wheat sourced directly from farmers. “ We were awestruck by their innovation, the quality of their pasta, and the values of the Freidler family.”Īlb-Gold has been at the forefront of the pasta industry since 1968 with on-trend products maintaining unsurpassed quality. “A few years ago we had the opportunity to visit the Alb-Gold factory located in the fertile Swabian Alps of Germany,” says Monique Deschaine. In order to respond to customer demand for diet-specific pastas the Deschaines decided to seek out a partner who had the capabilities to help grow the Al Dente brand. These passionate pioneers of the artisanal food movement have always demonstrated an ability to recognize and capitalize on trends in the food world. Blending the finest ingredients with traditional, small-batch production, Al Dente is famous for its fresh taste, homemade texture and three minute cooking time. Long America’s leading artisanal pasta makers, Monique and Dennis Deschaine have been proudly rolling out Al Dente Pasta® since 1981. It’s been only one year since Al Dente Pasta Company, long considered one of America’s premiere brands of specialty pastas, formed a strategic partnership with Alb-Gold, a pasta manufacturer located in the Swabian Alps of Southern Germany and what a year it’s been! Together these two families of pasta makers successfully introduced six innovative and trend-setting pastas. For the drier Spuma nti, the Charmat lungo method is used, which requires a longer time on the “fecce.Pasta for Every Taste and Lifestyle in booth 5829 ![]() The wine is then cooled to minus 4 degrees centigrade and transferred to a third autoclave for bottling. The first phase is stopped when 6-8 % alcohol have been achieved then, in a second autoclave the second fermentation occurs until it reaches 7,5 – 9% alcohol. In fact, Asti is achieved from one fermentation, interrupting it in the middle of the fermentation. The whole process is done in a large autoclave with the addition of selected yeasts and syrups but in a shorter amount of tim e re-fermentation is achieved and this is where the infamous Prosecco del Trevigiano arise. The same grapes used for the classic method can be used for the Martinotti – Charmat method however this method renders softer colors, along the lines of straw with a tiny hint of green, fresher flavors and less structured at the same time as well as, less intense bouquets thus, the favored grapes for Spumanti are, Moscat o, Prosecco, Malvasia and Brachetto. The correct name is and should be, metodo Martinotti-Charmat however if we give to Friar Dom Perignon the experimentation and success of fermentation in bottles for that wonderful sensation of classic spumante (alias Champagne), then truly, recognition should go to the Italian, Martinotti for his no n-bottle method of fermentation. It was actually Martinotti who patent ed the autoclave in 1895 and then Eugène Charmat after the 1900’s who spread the method by implementing large containers for autoclaving. This method became extremely popular given the speed with which a Spumanti could be produce d as well as the economics of the method versus that of Champenoise also known as the classic method. His method promised Spumanti with fruity notes, often sweet, by means of pressurized metal containers. ![]() He was THE inventor of the controlled fermentation method in autoclaves to create Spumanti. He was the inventor of what we call today Methode Charmat. We have done a true disservice to Federico Martinotti, director of the Enological Experimentation Institute of Asti in the ‘20’s. It is interesting to learn, an Italian, Martinotti invented the Charmat method, which was then copied, “stolen” and made famous under the name of that Frenchman, Charmat.
0 Comments
Leave a Reply. |