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Italian Pasta Box of excellence
Italian Pasta Box of excellence
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Italian Pasta Box of excellence

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€19,90
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€19,90
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€21,60
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At your request we have created the box with the top of the range of best Italian pasta factories , those selected by starred chefs

Given the general increase in prices, the difference between large-scale and high-quality pasta has narrowed considerably.

With a few cents more you can afford excellence .

A selection of 6 packs of Paste dei best Italian pasta factories that can not fail to entice you: the best quality on the Italian pasta market can be found in a single package with a mix of long and short pasta used by the best Italian chefs and not!

The box contains:

  • Martelli artisan spaghetti 500g;
  • Toscani Martelli artisan macaroni 500g;
  • Left Hand Bronze Drawn Rigatoni with Self-Produced Wheat 500g;
  • Left Hand Bronze Drawn Long Fusilli with Self-produced Wheat 500g;
  • Slow drying orecchiette maritate Benedetto Cavalieri 500g;
  • Paccheri Pàche Mat Bio bronze-drawn Monograno Felicetti 500g.

Click in the sections of our Pasta makers to discover their stories, processing methods, secrets, curiosities and everything you need to know about the most loved and consumed product in Italy and in the world!

Pastificio Martelli

Tuscany is a land of great artists and small masterpieces. In Lari, hidden within the high walls of the old medieval village, there is the small Martelli Family Pastificio. In contrast to the large industrial plants, this is still a traditional artisan pasta factory. Artisan because it welcomes 8 people in all, all members of the Martelli family. Traditional because behind every process, from the dough to the packaging, there is the skilled hand of a Master Pasta maker.

Mancini pasta factory

 Mancini Pastificio Agricolo produces pasta only with the wheat that it grows directly in the fields that surround it in the heart of the Marche, obtaining a living product every year, the son of the agricultural year.

Benedetto Cavalieri pasta factory

Since 1800 the Cavalieri family was dedicated to the cultivation of durum wheat in suitable lands in the center of Puglia. The agrarian crisis following the unification of Italy no longer ensures the traditional comfort of the family; hence the need to venture, first in the trade of that grain in distant lands, then in the construction of millstones designed to obtain the best milling of durum wheat. It was in 1872 that Andrea Cavalieri began this commercial activity. With the wealth of experience in the cultivation and milling of durum wheat, inherited from his father, Benedetto Cavalieri inaugurated, in 1918, the MOLINO E PASTIFICIO BENEDETTO CAVALIERI expressly designed to produce quality pasta with selected fine durum wheat from the sunny hills of Puglia and Basilicata. . Since its foundation, Benedetto Cavalieri has focused on innovation and quality using the most modern machines for kneading, kneading, pressing and drawing. To avoid the drying of the pasta in the street, as it happened in those years, it introduces a modern system, called the Cirillo Method, which consists in drying the pasta in dedicated rooms, equipped with a hot water radiator and a large fan, the whose times were marked by the experience of the pasta maker. In the 1950s, Benedetto left the baton to his son Andrea who gave the company a modern managerial approach and passed on the passion for pasta to his son Benedetto, the current owner. Benedetto has been leading the company for over 30 years, obtaining numerous national and international awards and increasingly consolidating its presence on foreign markets. Andrea, the fourth generation of pasta makers, joined the company in 2007 and together with his father continues to carry on the family tradition with great enthusiasm and rigor. Since 2005, the pasta factory has been the teaching center of the University of Gastronomic Sciences in Pollenzo (Piedmont) frequented by students from 5 continents; The thematic workshops on pasta last one week and are an occasion and stimulus for us for continuous in-depth studies.ontinui.

Felicetti pasta factory

Valentino Felicetti (born in 1864), a building contractor at the service of the Austro-Hungarian Empire, reached an agreement with Luigi Giacomelli for the purchase of the First Fiemmese Pasta Factory. Emilio, Valentino's eldest son, takes over the reins of the pasta factory. It is worked by hand for twelve hours, producing 10-12 quintals of pasta per day. A very important natural resource in this period is running water, channeled and used as a driving force. A devastating fire strikes the wooden structures of the plant. In the absence of the Predazzo firefighters, the Felicetti and the whole community are forced to put out the fire by themselves. Only the large house is saved. Less than nine months after the disaster, the presses get back into operation and we start all over again from what is literally a "blank slate", with renewed vigor and stainless enthusiasm.

Pastificio Felicetti

In Trentino there are 11 pasta factories. Exports to Austria begin, also favored by a bilateral agreement in favor of cross-border trade. The seven members of the Pastificio's shareholder structure propose to Emilio Felicetti's son, Valentino, born in 1935 and named in honor of his grandfather, to take the helm of the company. The Cielo di Rovereto pasta factory is among the most important in Trentino, with a production five times higher than that of the Felicetti. With determination and daring, but also with happy intuition, Valentino buys it and has its modern machinery transferred to Predazzo, projecting the company into a higher production dimension. The innovative spirit of those years led to the purchase of the first magnetic stripe computer at the Pastificio. All the IT innovations will gradually follow, while the brand new long pasta line is inaugurated in the factory. The generational change brings the three cousins Riccardo, Paolo and Stefano to the top of the company management, while Valentino becomes President of the Pastificio. The new course gives a formidable acceleration also on international markets. Monograno Felicetti is born, the top production line, to meet the needs of the most demanding consumers and catering professionals. The external aspect of the establishment is renewed and the facade takes on a modern, lively and integrated aspect in the environment, with "talking" serigraphs that explain each letter that makes up the word PASTA.A.