the evolution of pasta

The Antico Pastificio Umbro lies at the foot of Mount Subasio, between Assisi, Perugia and Spoleto, all jewels of the green Umbria region. Our production is inspired by the tradition of Umbrian pasta makers who existed already at the beginning of the century. During the 80’s, the activity was revamped thanks to the initiative of Fernanda Mariottini, portrayed in the wheat fields that her family cultivated on the hills between Spello and Assisi. Our family started to operate in the field of farming when men were a key resource and our hills were dotted with sheaves of freshly harvested wheat and with barns ready to face the winter.

The production of dried pasta was then the natural development of this vocation for farming. It all started in a small laboratory, which in the 90’s developed into the present facility, to be modernised and expanded in 2003. Production is still tightly linked to tradition: bronze die plates, wooden frames, handcrafted skeins, low-temperature slow drying. All this, together with the water from the sources of our region, makes our pasta rougher and porous to better retain sauces for a unique taste and texture. Our unique and fine design of our products allow us to present our customer with a product whose roots are in our genuine tradition of top-quality Italian pasta. Our pasta production addresses a market requiring quality and authenticity of the handmade product, while seeking the taste of handmade first courses on the shelf of their trusted retailer.

Antico Pastificio Umbro S.r.l. – Via Lago di Fusaro, 9 – 06034 Foligno (Perugia) – Italy – P.IVA: 02065030542 – REA: CCIAA PG 176935 – Capitale Sociale € 20.800,00 i.v.