Francesco Panto'

Title: Francesco Panto': Innovator in Pasta Production

Introduction

Francesco Panto' is a notable inventor from Parma, Italy, recognized for his innovative contributions to the food industry, particularly in pasta production. His work has led to advancements that enhance the quality and characteristics of filled pasta.

Latest Patents

Francesco Panto' holds a patent for a method of producing filled pasta. This method involves creating filled fresh or dried pasta with a moisture content ranging from 25% to 40%. The pasta consists of a filling enclosed in at least one piece of rolled dough, featuring a peripheral portion and a central portion designed to receive the filling. A unique aspect of this method is the incorporation of at least one notch in the peripheral portion, which affects the central portion. The filled pasta produced through this method exhibits improved consistency and palatability compared to conventional filled pasta when cooked.

Career Highlights

Throughout his career, Francesco Panto' has worked with prominent companies in the food sector, including Barilla Alimentare S.p.a. and Barilla G.er. Fratelli S.p.a. His experience in these organizations has contributed to his expertise in pasta production and innovation.

Collaborations

Francesco has collaborated with notable individuals in his field, including Enrico Cademartiri and Antonio Chierici. These collaborations have likely enriched his work and contributed to the development of his patented methods.

Conclusion

Francesco Panto' stands out as an innovator in the pasta industry, with a significant patent that enhances the quality of filled pasta. His contributions reflect a commitment to improving food production methods, making a lasting impact on the culinary world.