Celebrate Organic Month the Authentic Way with Alce Nero!
Alce Nero invites Malaysians to enjoy wholesome, earth-friendly meals with versatile, organic pasta made for every home kitchen.
This September and October, Alce Nero is joining Malaysians in celebrating Organic Month and National Pasta Month, two occasions that honour the joy of wholesome eating and mindful living. They are to highlight the importance of choosing food that is both authentic and organic. With its range of organic pasta, Alce Nero unites these celebrations into one delicious experience, making it simple for Malaysians to enjoy meals that are good for themselves and good for the world.
As Italy’s leading organic brand, Alce Nero has been a trusted name for decades, committed to growing food that is good for people and the planet. Every product is a reflection of Alce Nero’s philosophy: “Grown with love, free from chemicals.” From farm to fork, Alce Nero works with dedicated organic farmers who nurture their crops in GMO-free, pesticide-free fields, ensuring authentic and wholesome goodness in every bite. As an Alce Nero organic wheat farmer shares, “The land is life. It’s a gift we must nurture, preserve, and protect.” Every plate of Alce Nero pasta reflects the farmers’ collective effort to care for the soil and preserve its authenticity.
Alce Nero’s organic pasta is made from premium organic durum wheat, naturally rich in fibre and nutrients, and cultivated without pesticides, herbicides, or chemical fertilisers. These qualities are assured by the European Organic Certification, which ensures the highest level of food safety and integrity. Because it is free of any harmful chemical substances and GMOs, Alce Nero pasta nourishes the body while respecting its natural functions. An organic diet like this is known to support a healthier lifestyle and may help reduce the risk of chronic diseases. Alce Nero’s coloured pasta also uses natural colouring, made with plant-based ingredients — orange and red pastas from organic tomatoes and the green ones from organic spinach, staying true to the brand’s organic principles. When paired with Alce Nero’s organic sauces, olive oils, or vinegars, every dish becomes a wholesome satisfying meal, rooted in the simple belief that food should be as honest as the people who grow it.
Alce Nero is rooted in Italian recipes, carrying the soul of Italian culinary traditions, yet it also adapts beautifully to Malaysian twists, letting you enjoy both authentic and local flavours.
“Malaysians don’t just choose between Western or local flavours — they love both. With Alce Nero’s organic pasta, you can enjoy a baked macaroni one day and a spicy pasta goreng the next. Our pasta is the perfect canvas for any recipe, whether it’s Italian-inspired or uniquely Malaysian.” says Teoh Wei Ling, Head of Marketing at A.Clouet (Malaysia) Sdn. Bhd.
In celebration of Organic Month and National Pasta Month, from 1 September to 31 October 2025, Alce Nero invites Malaysians to join the Buy & Win Contest and stand a chance to win prizes worth over RM8,000:
Step 1: Spend a minimum of RM20 on Alce Nero organic pasta
Step 2: DM your receipt via @alceneromy (IG) or Alce Nero Malaysia (FB)
Step 3 (Bonus Prize): Snap a creative pasta dish with Alce Nero and tag @alceneromy
Go Organic, Go Authentic! With Alce Nero, every meal is a celebration of wholesome goodness. Discover more Malaysian fusion recipes at www.alcenero.asia/recipes, or follow @alceneromy on Instagram and Alce Nero Malaysia on Facebook for everyday inspiration, new recipe ideas, and a little something different to try in your kitchen today.
Check out the recipe for Laksa Johor here:
Recipe: Laksa Johor
INGREDIENTS
Part A (Blended) 2” of lemongrass 2” of fresh Ginger 2” of galangal 2 big onion 2 bowls of dried chili 8 dried prawns/shrimps
Part C 1/2 cucumber (hollow removed and sliced) 1 bowl of boiled beansprouts 1 bowl of sliced long beans 1/2 limes 1 cup of chopped selasih Lime Alce Nero Organic Spaghetti
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| Part B | |
COOKING METHODS
1. Boil the fish with water, debone and lightly blend. Reserve half a cup of the fish stock.
2. Prepare the pasta according to the instructions on the pack.
3. Blend 2 stalks of lemongrass, 5 cm of gingers, 5cm of galangal, 2 large onions, 3 dried chilies and 8 dried shrimp. Fry it until fragrant. Stir in the blended fish, then add fish curry powder, santan, kerisik and the served fish stock. Incorporate well and bring the mixture to the boil. Allow it to be thickened too!
4. To serve, place a nest of pasta in a shallow bowl, pour over the fish laksa and add julienned cucumber, blanched beansprouts, finely sliced long beans and onions, fresh basil and sliced calamansi.
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