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Small businesses grow… – Gambero Rosso

By March 22 2023May 24th, 2023No Comments

Small businesses grow when there is passion, the spirit of research and the rigor of the first hour.

Aldo's Pasta continues to be in great shape and to have a golden, rough and vibrant appearance, the result of a concentration of eggs (30%, from free-range hens), a mix of 3 Italian semolinas, a slow and accurate manual with drying within 36 degrees.

It began in 2001 in a small laboratory, producing 20 kilos of egg pasta in one day that some talent scout butchers sold in shops.
Ten years later La Pasta di Aldo (acronyms of the surnames of the owners: Maria Alzapiedi and Luigi Donnari) has tripled the production spaces and the staff who work there, churns out 180 kilos of pasta every day, is present in the best Italian delicatessens (one in all Eat's just opened in Milan in the center) and exhibited all over the world, from the United Kingdom to Russia, from Sweden to the USA, to China. And to the formats of the beginnings – filini, pappardelle, tagliatelle, farrine and saracene – the “chitarrine” have been added, the tagliatelle with saffron, the tagliatelle from the Marche region (a cross between pappardelle and fettuccine, with a thin and tenacious preferred in the Adriatic areas from Emilia Romagna to the Marches), the Amalfi tagliatelle (thicker, as Campania consumers like it) and a small but wonderful production of lasagne sheets. Small businesses grow when there is passion, the spirit of research and the rigor of the first hour. Aldo's Pasta continues to be in great shape and to have a golden, rough and vibrant appearance resulting from a high concentration of eggs (30%, from free-range hens), a mix of 3 Italian semolinas, a slow and careful manual processing with drying within 36 degrees.

NOVEMBER 2011

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