Starting with our flour from wheat cultivated and ground in Italy, to the Basilico Genovese DOP chosen for our pesto the raw ingredients that we use are linked with our philosophy, we use strict parameters to reach the results that we want for our end product.
We quality check each and every ingredient we use, tasted and analyzed to guarantee an excellent standard for our consumer
Every day we produce over thirty types of pasta, six different sauces and four ready to cook products, rigorously prepared without any preservatives or antioxidants.
Our quality check starts with the analysis and the evaluation of our ingredients, then during the production processes till the organoleptic test of the final products, these are at the basis of our daily work.
All our products are fresh, and that is why their shelf life is short, about 8-11 days, our products are made for short-term consumption as though they were made at home. To emphasize this special characteristic, in addition to the expiry date, we also write down the date of production on each package.
This is important for our philosophy because adds value to our products, we want to convey that we prioritize freshness and genuineness.
We distribute our products all over Liguria, Piedmont, Lombardy, Aosta Valley and Tuscany. The delivery take place daily in 24 hours from production, in this way we maintain all the organoleptic characteristics that we can offer to our consumers, all the aromas and fragrances that has a very fresh product like ours.
The pasta factory aims to pass on the culture linked to Ligurian gastronomy, an example of distribution of the historic “Sori Trophy Festival” and participation in events such as SlowFish.
When you use our sauce to dress your pasta, be it Walnut sauce, Pesto Genovese or the Pesto Mediterraneo we suggest adding a tablespoon of cooking water to make them softer, remember not to heat the sauce, you should consumed it raw, so they can maintain their organoleptic characteristics. All our products can be frozen at home, in your freezer, but are best enjoyed sooner after purchase.
When you want to take out of the fridge the pasta, you just throw it in a pot of boiling water that you have prepared, for the sauce you can take it out just before and help it melt using the cooking water of the pasta and the heat of the same once drained.