The large special edition of Leader trend, in addition to bringing numerous topics that will be a pleasure to read during the holidays, continues with summer giveaways, and thus six lucky winners will win packages from PIK Rijeka.
The most beloved pasta among Rijeka residents has received a new look
The packaging is new, but the tradition of quality of Rijeka pasta continues. PaštaRIa is a new brand that inspires its users to new culinary adventures, as well as a healthier Mediterranean diet. In redesigning Rijeka pasta, the name embodies a long tradition, top quality of the best durum wheat, and local specificities associated with the coastal culture of consumption affectionately called “pasta”. Indeed, there is no family that does not have pasta on their plate at least once a week.
The beginnings of the custom of enjoying pasta date back to 1845 when the Rijeka pasta factory was established, which was also the beginning of pasta production in Croatia. These same values of top quality and long tradition have been transferred by PIK Rijeka to the freshly redesigned brand Paštaria, whose design and packaging reflect the rich history of the Rijeka pasta manufactory and the hustle and bustle of the busy port of Rijeka during the establishment of the first manufactory. Today, pasta is produced in a modern facility with a continuous and automated technological process on production lines for short and long pasta and for three assortments of pasta (durum, egg, and special), totaling 25 different shapes.
What makes Paštaria special is precisely this combination of tradition of top quality and modern technology, as confirmed by international certifications ISO 9001, HALAL, IFS, and HACCP. Only the highest quality durum semolina is used in production, which is always al dente and does not overcook or stick together during cooking. In addition, Paštaria contains a high content of protein and dietary fibers, and is rich in mineral elements and vitamins. To preserve its superior quality, special care is taken in drying using traditional methods at lower temperatures, ensuring that all its nutritional values remain intact.

