Why did you choose to produce fresh pasta?

For us fresh pasta means Italian culinary tradition, combined with the company’s cutting-edge production technology, authentic and selected ingredients and attention to the needs of the consumer.

With great passion and strong enthusiasm, our daily commitment is to create high-quality pasta with traditional flavours for those who love eating well.

You have faced important milestones, including organic food. What is your story?

We started on July 16, 1990 in a small workshop in San Pietro in Gu (PD) where we initially produced pasta shapes typical of the local tradition. With the passage of time, we have added other formats and especially stuffed pasta, our modern workhorse. In 2011 we inaugurated the new plant, thanks to which we have been able to increase our production capacity and, also address markets abroad.

We were among the first to look at organic and for twenty years we have specialized in this sector creating refined products, full of taste and quality.

We also possess the most important Italian and international certifications related to the food sector: BRC, IFS, HACCP and ICEA for organic products.