La Pasta di Aldo was created in the town of Monte San Giusto, a charming spot in the inland of the Marches region that straddles the Adriatic Sea and Sibylline Mountains.
Embodied within the pasta are the glistening golden hues of the wheat fields that submerge our hills in summer. With a perfect roughness that tickles the taste buds, our pasta is redolent of the authentic taste of yesteryear, when our grandmothers would prepare the dough while singing, as if to instil their harmonies and joy into is very fabric.
The first point of interest derives from the name ALDO: an acronym made up of the first two letters of the surnames of Maria ALzapiedi and Luigi DOnnari, the creators and engineers behind this culinary masterpiece.
The pasta originates from the union of their hearts, united in their passion for quality and beauty. But is also originates from their sharp minds, from an ancient wisdom and from expertise developed night after night, when Luigi and Maria would combine the wheat flour with the eggs and dry it out in the quest for the perfect balance. They would calculate the right times for an optimal consistency and for a pasta that would ensure both quality and practicality.