In Le Marche, preparing tagliatelle is a ritual. As a child, Luciana Mosconi learned to pull the dough from her mother. As she grew, so did her mastery, and she created delicious, varied, tasty recipes. Towards the end of the 1980s, Luciana opened a homemade pasta shop in Matelica, in the heart of Le Marche. That is where the true story of Luciana Mosconi, Lady Tagliatelle, began.
In 1991, Manfredo and Marcello Pennazzi – a father and son from a family that had been working in the food industry for three generations – ended up in Luciana Mosconi’s small laboratory in Matelica almost by chance. They listened to her story. They bought her “legendary” egg pasta. They cooked it. It was love at first sight. Their entrepreneurial senses started to tingle. That small shop full of delicious specialties could become something more. Thus, in 1992, a technological, albeit stubbornly traditional pasta factory was born.
Nothing has changed in our pasta factory, other than the production capacity. A proverb from Le Marche goes: “Even haste takes its time”. That’s why we only use the best wheat and the freshest eggs. We work with a “double dough” and “pull” it gently, without mechanical pressing, to avoid shocks that could alter the taste and fragrance of the raw materials. Finally, we subject it to a very slow drying process, which lasts more than 24 hours. This a rough, tenacious and marchigiana doughthat enables seasonings, the great sauces of Italian cuisine and the flavours of international cuisine to come together perfectly.
The specialities of the new “La Pasta Fresca” line are a throwback to Luciana’s first love, as she started out with a small fresh pasta shop. The new range of filled and non-filled pasta, produced in the 2nd dedicated factory in Ancona, which is a pristine example of efficiency, hygiene and technology, is produced with raw materials of the highest quality in order to offer the market unprecedented taste.
Our dough is rough, tenacious, and marchigiana. In short: excellent! It is made only with outstanding certified products: 100% Italian grade A fresh eggs and 100% Italian durum wheat flour from first extraction. Every day the dough is skilfully rolled out with simple and exclusive equipment that is very similar to the old “rolling pin” used by our grandmothers.
The fillings, which are prepared only with high-quality ingredients, ensure absolute deliciousness: meats selected from Italian farms, Parmigiano Reggiano matured for 22/24 months, Prosciutto crudo, Ricotta cheese from the Colfiorito plateau and fresh spinach. All without the addition of glutamate, breadcrumbs or preservatives. We don’t use semi-finished products in our Pastificio!The creation of the dough is entrusted exclusively to our chefs who work and braise fresh meat in our kitchens every day.
Like everybody from Le Marche, respect for our Mother Earth is in our DNA. We are proud of the fact that in 2012 we were the first in the sector to sign a Voluntary Agreement with the Ministry for the Environment aimed at offsetting the CO² released during the production, distribution, use and disposal cycles of our main products.
Since October 2017, Luciana Mosconi has been the main sponsor of Campetto Ancona Basket,officially renamed “Luciana Mosconi”. Love for its city, Ancona, and love for sport are two converging values of this company that has fully embraced basketball’s extraordinary values: fair play, compliance with rules, loyalty and team spirit. A “recipe” for success that, in just eight months of partnership, has led the energetic Luciana Mosconi team to move up from the C Series League to a well-deserved place in the B Series League!
Those who want to get a special gastronomic gift must visit the new Pasta Fresca factory in Ancona, in via Pontelungo 85, where the lovely Piccolo Negozio della Pasta is found. It is an excellent shop where you can buy the freshest specialities of the day, such as Tortellini, Ravioli, Cappelletti, Tagliatelle, Lasagne dough… and get to know the aromas and flavours found in the first Luciana Mosconi fresh pasta store.