AIPC to bring Pasta Lensi line to United States
July 31, 2008
by Eric Schroeder
KANSAS CITY — American Italian Pasta Co. announced it has extended its food service offerings with the launch of Pasta Lensi Pasta Chef, a dry pasta blend imported from AIPC’s facility in Verolanuova, Italy.
Made with 100% durum wheat semolina, Pasta Lensi will be available in 12 shapes, including Trottole, Conchiglie and Gigli.
According to AIPC, the pasta is produced using the traditional Italian "trafilatura al bronzo" process of extruding pasta through bronze dies to create a rough and porous texture that the company said optimizes cooking performance and sauce absorption and holding.
"With rising food costs on several food service staples challenging the profits of food service operators, pasta continues to offer a way to not only control food costs, but also to deliver new and exciting dishes to customers," said Brian Fox, vice-president of food service at AIPC. "AIPC offers a complete menu of food service pasta options that are distinctly different in the added value they bring to a food service operator or chain."
Mark Anthony Prece, AIPC’s corporate executive chef, added that Pasta Lensi is "an ideal pasta" for restaurants looking to differentiate themselves with an imported Italian pasta offering.