our values

Rough, tenacious, from the Marche region

From the heart of the Marche region, the best of Italy. That's how we are: rough like our porous pasta dough that embraces every sauce, but also tenacious in defending true quality. A simple philosophy that in thirty years has taken us from a small workshop to become the leader in egg pasta in Italy.

The Luciana Mosconi Method

Our secret? None: only double dough, dough processing without mechanical pressing or thermal stress, and slow, low-temperature drying. An exclusive process that respects the raw materials and preserves all their flavor. Because quality is nothing to be trifled with.

Only the best, strictly Italian

Premium durum wheat semolina and fresh, Category A, 100% Italian eggs. Our fresh pasta uses only the finest ingredients: select meats from Italian farms, 24-month Parmigiano Reggiano, and Ricotta from the Colfiorito Plateau. Never compromise, never make an exception.

From tradition to innovation

We've never stopped perfecting perfection. Over 650 quintals of dried and fresh pasta leave our two plants in Matelica and Ancona every day. Cutting-edge technology at the service of an ancient art, to protect and renew the great Italian food tradition.

Respect for the land

As true Marche natives, we love our land. In 2012, we were the first in the industry to sign a Voluntary Agreement with the Ministry of the Environment to fully offset the CO² emitted during the production cycle. Because true quality also respects the world around us.

A true story

Luciana Mosconi is a genuine person who, since childhood, inherited the age-old family secrets of homemade pasta. Today, her name represents a pact with consumers: to bring to their tables every day the authentic flavor of a happy land, made of rolling, endless hills, beauty, and goodness.