Pasta: Fresh vs Industrial, & what it does to your nutrition
Foldini, a start-up from Zurich, started with a frustration. No reliable way to get good, fresh Italian pasta in Switzerland, so they went and built the thing they were missing.
On 16 September they come to the ship to explain what actually makes pasta good. What goes into the dough, which ingredients matter, and what changes between pasta made fresh and pasta made industrially. Then the part most of us have never thought about: what that difference does to our health and nutrition.
All of it grounded in their own entrepreneurial experience of building Foldini, so you get the food science and the business behind it in the same evening.
And they are bringing pasta. So we'll get to taste it, rather than just having their word!
Hosted by & in the location of Ship26 - the co-building space in zurich for Founders and Independents.
More info about Ship26: www.ship26.com