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Astorino Pasta S.r.l.

The Astorino Pasta was born in Crotone in 2002 with the aim of producing quality pasta, combining tradition and innovation, and has specialized in making various formats. From the beginning the Astorino Pasta has set itself the objective of bringing distinctive quality elements to the production,...

Azienda Agricola Caccese "Pasta Caccese"

Our farm is located within an uncontaminated hill called Camporeale in Ariano Irpino, province of Avellino (Italy), an area strongly suited to the production of high quality durum wheat, obtained following the traditional cultivation of our ancestors, using the seeds ancient which have low...

AZIENDA BIOAGRICOLA BERTOLI

Tuscan pasta, healthy and natural ONE LAND, ONE PASTA For three generations, the Bertoli family has been growing wheat in Santa Luce, on the green Tuscan hills overlooking the sea south of Livorno. A long tradition in the production of old, historical grains in a land that is particularly suited...

Calabrian Pasta

Calabrian Pasta was born from the passion for a land and its products, and from the desire to bring to the table the gastronomic specialties of a region, Calabria, rich in traditions, tastes and flavours. 'Nduja, spicy chili peppers, Sila potatoes, red onion from Tropea, bergamot, black pig,...

Casa Prencipe S.N.C.

Il concetto di qualità della vita è soggettivo. Per qualcuno si declina nella ricerca di locali dove trascorrere le serate o nella presenza di un negozio ogni tre metri. Per noi significa altro, respirare l'aria di casa. Non a caso, ci siamo trasferiti in campagna, lontani dal centro abitato". È...

CEREALVENETA

CerealVeneta has been in the food ingredients business for 30 years, producing flours and semi-finished products from grains, seeds and legumes. It was founded in 1992 by Livio and Vanna as an artisan company focused on processing whole grains. It has grown steadily over the years, now...

Delizie Group srl

“Le Delizie del Grano” is a modern and young company, in constant evolution, which, thanks to its many years of experience, presents itself on the market as a reality of guaranteed reliability in compliance with the rules dictated by community directives.

Fiber Pasta

L’azienda promuove da sempre l’ alimentazione a basso indice glicemico, utile per il controllo del peso e del colesterolo e funzionale per la dieta di chi pratica sport. FiberPasta oggi non è solo pasta, ma è anche farina, piadina, pane, pizza, focaccia, taralli e biscotti… tutti prodotti...

Forte Srl

Pasta FORTE is made from the best selection of durum wheat semolina, using the bronze making procedure and a slow drying process (24/30 hours). The natural ingredients (water and durum wheat semolina), the quality control of the production process, the cooking test and the hand-made packing...

Glutiniente

The first artisan pasta factory entirely dedicated to the production of gluten-free pasta comes to life from the shared passion of the Francesca brothers and Michele. Our story begins with a scrupulous selection of raw materials, a decisive element in guaranteeing the excellence of our...

La Campofilone s.r.l.

Did the egg or the pasta come first? La Campofilone was founded in 1912 by Adorna Albanesi, a master pasta maker from Campofilone. Since then we have been producing dried egg pasta with a unique philosophy: in the heart of the Marche region, we have created a modern farm whose mission is to...

Macaronicus Italia Srl

UNA PASTA MIGLIORE PER UN MONDO MIGLIORE Fa bene a te Biologica, senza glutine, vegan e da ingredienti non OGM, la nostra pasta non contiene coloranti, aromi o addensanti. Fa bene al pianeta Abbiamo scelto cereali che crescono anche senza irrigazione artificiale, per preservare le risorse...

Molini F.lli Amoruso S.p.A.

In 1958 three brothers – Leonardo, Nicola and Vincenzo – put all their physical and economic efforts into the project of a soft wheat mill. The success of their dream was ensured by their thirst of knowledge that brought them to what we could define as the scent of bread which is connected to...

Naturpuglia Srl

Naturpuglia was founded in 2002 with the aim of enhancing and making known some typical features of the area that stand out for the excellence of the raw materials used and for the traditional manufacturing procedures. The taralli are a classic example of this, an exquisite bakery product made in...

Nuovo Pastificio Vietri SPA

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Pastificio Agricolo Lenato

Pastificio D'Amicis

Le nostre origini e l’amore per la pasta sono ben chiare dal 1980; oggi facciamo un’ulteriore passo avanti con Famiglia D’Amicis, per valorizzare la nostra famiglia ed il sogno di portare sulle vostre tavole il vero sentimento italiano per la pasta. Scegliamo solo materie prime italiane e le...

Pastificio Fiorillo S.a.s.

Il Pastificio Fiorillo è un pastificio artigianale della pasta di qualità premium. Nato nel 2001 come ditta individuale, oggi è diventato una società di persone i cui soci sono tutti fratelli. La conduzione è pertanto a carattere familiare in tutti i settori: dagli acquisti alla produzione;...

Pastificio Minardo S.r.l.s.

Pastificio Minardo is an artisan production laboratory, organically certified, established in Sicily, in 2007, with the aim of producing high quality pasta, with local ancient grain varieties such as Russello and Timilia, respecting the environment and people's health.

PASTIFICIO SOMMA S.A.S. DI SOMMA SATURNO

The history of Pastificio Somma began at the end of the 15th century when the production of 'macaroni', not mainly for family use, was practised in simple workshops and was a secondary activity compared to milling. Today, the Somma workshop is still a small business, purely artisan in vocation...

Pastificio Tanda & Spada

Since 1990 Tanda & Spada produces high quality dry pasta, with a particular focus on the regional specialties of Sardinia. The production plant has 3 modern production lines and 4 low temperature static drying cells. These features, together with the selection of the finest durum wheat and the...

Pastificio Venturino

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TERRE E TRADIZIONI SRL

Terre e Tradizioni è il frutto di un’avventura che inizia nel 2012 a Raddusa (Città del Grano). Un piccolo agricoltore locale decide di recuperare alcune varietà antiche di grani italiani ormai scomparse sul territorio, coltivandole secondo i principi dell’agricoltura biologica diventandone...