It is 1951. Ugo and Jole Avesani found their pasta factory in Bussolengo. A family activity, guided by the tradition of homemade fresh pasta, by the passion for craftsmanship and good things. The best ingredients, family values. More than 65 years have passed, and the Pastificio Avesani is still there, with people driven by the same passion, to bring excellent fresh pasta to tables throughout Italy. And not only. The pasta factory has obviously changed over the years. New production lines have been introduced, with a major restructuring of the processes in 2018: the introduction of the lines to a single pasteurization, to offer an increasingly good fresh product. To guarantee absolute quality, all company processes are IFS and BRC certified. From the preparation of pasta and fillings, to the control and packaging, everyone at Pastificio Avesani works with a smile, certain of contributing to the dream of the founders ... and of all the final consumers.
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