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Month: December 2025

Regina Pasta Secures Global Vision: A Success at Food Africa 2025

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Regina Group successfully concluded a highly strategic four-days participation at Food Africa Exhibition 2025. Our presence served as a dynamic platform to highlight our commitment to premium quality, market leadership, and accelerated global expansion across the MENA region and Africa.

The exhibition opened with immediate, high-level engagement, setting the tone for the week.Regina Group inaugurated its booth under the leadership of Mr. Kareem Abou Ghali Owner of Regina Company for Pasta and Food Industries.

The day’s primary highlights focused on key governmental and diplomatic support:

Ministerial Meeting: Mr. Kareem Abou Ghali held a productive meeting with H.E. Kamel Al Wazir, Minister of Transport and Industry fostering strong connectivity crucial for future strategic projects and the enhancement of Egypt’s export capabilities.

Following the recent meeting with H.E. Kamel Al-Wazir, Minister of Transport and Industry, Mr. Kareem Abou Ghali, Owner of Regina Company for Pasta and Food Industries, had the privilege of hosting H.E. Agostino Palese, the Ambassador of Italy, for a talk centered on his interest in the pasta industry and its importance on a global scale. The discussion reflects the significant international interest in Regina brand and its potential for strategic cooperation within the global pasta industry.

Days two and three focused heavily on the progression of business deals, in a significant show of executive commitment.

Regina Team was engaged continuously, showcasing Regina’s excellence, quality, and strengths to secure promising leads. These efforts were shown on Day 3 by the arrival of Mr. Kareem Abou Ghali. 

Mr.Kareem Abou Ghali personally joined key discussions, immediately reinforcing the brand’s stability and commitment to partnership. This high-level presence was particularly critical during meetings with new Italian strategic partners, ensuring that trust and long-term vision were established at the highest level.

 

The final day was dedicated to converting promising leads into firm agreements. The urgency of the final hours drove successful outcomes, resulting in numerous agreements for strategic supply across new regional markets.

The success of our participation was rooted in two core pillars:

  1. Premium Quality: Highlighting that Regina’s 100% Durum Semolina commitment is the foundation of our product integrity and customer loyalty.
  2. Commitment to Partnership: Demonstrating that the Regina Group provides the logistical stability, production capacity, and executive dedication required for large-scale international distribution.

Regina Pasta’s engagement at Food Africa 2025 was more than a presence; it was a clear execution of our strategic vision. By successfully leveraging diplomacy, executive leadership, and our premium quality, we have secured a strong pipeline for export growth and global partnerships. 

 

The Science of Al Dente

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The phrase al dente, meaning “to the tooth,” is the gold standard of pasta perfection, defining a texture that is firm, resilient, and slightly resistant when bitten. Achieving this ideal state isn’t luck; it is a direct, predictable result of the quality of the raw materials used. At Regina, we believe consistency is paramount, and our scientific approach to production ensures that the perfect al dente pasta is delivered to your table every single time.

The Non-Negotiable Foundation: Premium Durum Semolina

The ability of pasta to maintain its integrity during cooking starts and ends with the wheat. Regina pasta is made exclusively from 100% selected Premium Durum  wheat that is critical for structural stability. This high protein content creates a dense, robust gluten matrix within the pasta. Think of this gluten network as the essential framework that holds the pasta’s shape, preventing it from collapsing into a mushy state when introduced to boiling water. This foundation is why our consumers can rely on Regina for unrivaled pasta consistency.

The Health and Digestibility Advantage

Achieving the perfect al dente texture offers more than just superior taste, it provides a significant health benefit. Pasta cooked al dente possesses a lower Glycemic Index (GI) than overcooked pasta. Because the starchy core remains partially protected, the body breaks it down gradually. This slow release of energy provides sustained fuel, avoiding the rapid blood sugar spike associated with soft, mushy pasta. By choosing Regina, you are opting for a healthier, more digestible source of sustained energy, perfect for an active lifestyle. 

 

Achieving Savory Excellence

The resilience of Regina pasta is also crucial for the final, most important step of preparation: tossing the pasta in the sauce. True culinary perfection requires that the pasta finish cooking in the sauce itself for a minute or two. The firm, structural integrity of our pasta ensures it can withstand this final toss without disintegrating, allowing it to fully absorb the sauce’s flavor while retaining that signature al dente bite.

When you purchase Regina, you are not just buying pasta; you are investing in consistent quality, superior structure, and guaranteed performance. Experience the scientific difference that makes Regina the choice for truly perfect pasta every time.

The Secret to Velvety Creamy Sauce

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The Golden Rule: Always turn off the heat before adding cheese or cream.

For perfectly creamy pasta sauce, always remove the pan from the heat before incorporating any dairy, especially cheese, cream, or egg-based mixtures (like for Carbonara). High heat rapidly affects the proteins in dairy, causing them to condense or separate and leaving your sauce lumpy, greasy, or grainy.

The Pro-Chef Method:

  1. Remove from Heat: Take the pan completely off the burner.
  2. Add Dairy: Introduce the cheese (like freshly grated Parmesan or Pecorino) or cream.
  3. Emulsify: Use the residual heat of the sauce and the pasta (and a small splash of reserved pasta water) to melt the dairy. This allows the ingredients to combine evenly and slowly, creating a beautiful, glossy, velvety texture and giving you full control over the final thickness.

Once combined, you can gently warm the sauce back up if needed, but never let it boil. For the creamiest, most stable results, stick to stable options like heavy cream, mascarpone, or freshly grated, high-quality Parmesan (always grate it yourself!).

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