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Bought some Italian pasta yesterday. Possibly for the first time. I never really paid any attention to where my pasta is made. LolThe U.S. Commerce Department has proposed a 92% tariff on 13 Italian pasta brands due to an anti-dumping investigation, which could be combined with a 15% baseline tariff on EU goods, raising the total cost of imports to over 107%. This could make the pasta significantly more expensive for American consumers and potentially lead to some brands leaving the U.S. market entirely, though some companies like Barilla have pasta production facilities in the U.S. and are evaluating their options. The final decision is expected in January 2026, and Italian officials are considering trade complaints.
Italian pasta tends to be made from Duram wheat... Pasta in Italy may be easier on your stomach due to a combination of factors, including the use of different wheat varieties, traditional slow-drying methods, and the common practice of cooking it al dente. Additionally, stricter regulations in Italy ban certain pesticides and additives that are common in U.S. food production, and the more relaxed travel mindset can also play a role.Bought some Italian pasta yesterday. Possibly for the first time. I never really paid any attention to where my pasta is made. Lol
Anyways, went to buy some regular elbow macaroni, but the pasta area almost looked like the toilet paper aisle during the coof.
All that was left was lasagne spaghetti and bow ties. Was also something called radiatori pasta made in Italy that I ended up getting.
The tariffs were terrible on it. Box of the stuff cost me a whole $2 and change.
I think it'll be the only kind I'll buy from now on. It's good. I like it a lot.
If Durum wasn’t spelled odd id think AI wrote that. Polished. I brought pasta from Turkey as a healthy souvenir (pesticides, fertilizers)Italian pasta tends to be made from Duram wheat... Pasta in Italy may be easier on your stomach due to a combination of factors, including the use of different wheat varieties, traditional slow-drying methods, and the common practice of cooking it al dente. Additionally, stricter regulations in Italy ban certain pesticides and additives that are common in U.S. food production, and the more relaxed travel mindset can also play a role.
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