Did Columbro pasta originate from the tradition of pasta made at home?

Nicola Acrisio Columbro was a commercial agent with a great passion for pasta made in his home, made from a coarse, tasty and thin pasta dough in the traditional Marche-Romagna region fashion. In 1972 he decided to open the Columbro pasta factory with a motto that still distinguishes it: "All our products must be good enough to be eaten by my children".

In Italy you were among the first to propose organic pasta; what pushed you to such an innovation?

Columbro originated with the idea of ​​offering the quality and genuineness of homemade pasta, so we were pleased to have been the first to welcome the organic culture and make it our own, proposing the San.ri brand as well as Iris Egg Pasta, the first brand of the house. The thin sheets of pasta, combined with organic ingredients and a high-quality crafting process, has made our pasta more and more appreciated to the point that it has reached abroad.

What is the origin of the Bontà di Fattoria brand?

We decided, once the market expanded into Europe, to also offer a pasta with a lower percentage of eggs; a lighter and therefore ideal pasta for palates that appreciate rich and tasty condiments.

Columbro is never satisfied, is it? It is appropriate to say that "always new ideas boil in the pot" ...

Yes, with the new millennium, we have also created "Columbro, le Specialità Italiane" line, more than 100 formats including short and long pasta, egg pasta, small sized pasta and special pasta with truffles, mushrooms, saffron, orange, lemon, cuttlefish ink, made with more than 10 different flours!