To reduce costs, short circuits can be a solution. Thus, the durum wheat produced on the farm can go directly to a mill on site, for example.
With the local, the pasta “are more expensive all year round, but they will never go from simple to double. Besides, we see the proof. We increase by 8%, the industry increases by 35. So supporting the local is a guarantee for quality and to have food all the time“, smiles Jean-Louis Lefebvre, co-founder of Belpasta.
