Our roots extend from the Sibylline Mountains to the sea, amidst an endless series of rolling hills. Matelica and Ancona are not just the cities where the two establishments of our Pasta Factory, one dedicated to dried egg pasta and the other to fresh pasta, are located, but also two garrisons of Italian taste. Over time, history and gastronomic culture have become the pride of the territory. Luciana Mosconi is one of the most emblematic stewards of this centenary evolution. Think about it every time you choose one of our specialities on a shelf or in a fridge counter. In there, there is much more than fresh eggs, fragrant and selected semolina and high-quality fillings made with the best ingredients from Italy. Our specialities boast the soul and experience of time, the cibus handed down over the centuries that has “dirtied” the hands of countless generations with flour and love
In just over twenty years, our perseverance has infected everyone – consumers and traders alike – and we have become the benchmark for Italian egg pasta. But there’ more. Every day, we strive to live up to our leadership. The results for 2017 speak for themselves: in an unsteady market, the company recorded a 7.5% growth and a 16.5% value share in the entire Dried Egg Pasta market, thereby consolidating its position as the Italian Number player One in the premium segment as well as the Number One player in Emilia Romagna, Le Marche, Umbria and Tuscany – where egg pasta is a staple of tradition and culture – and the second largest brand in Italy.
Just 25 years after its foundation, our Pasta Factory, after reaching the top of the “dried pasta” ranking, is raising the bar and entering the “fresh pasta” market. 2018 saw the establishment of a 2nd modern plant in Ancona for the production of Fresh Pasta made with 100% Italian eggs as well as semolina and raw materials for top-quality fillings. This revolution of true taste will involve a large, ever-growing market that demands the utmost quality also in this sector.