“We were four friends at the bar wishing to change the world”, an Italian song says. The idea of opening a Fresh home-made style Pasta factory was established just for fun. I already had my own business and the other two members too.
Another friend of ours worked in Germany and was about to get married. In front of the bar of the country, “joking and laughing”, without thinking about it too much, we have built our future in the heart of the Pollino National Park. “The idea was to continue to live in our villages and to start a family business. And just in front of the bar, we decided to open a small pasta factory.” “With my previous job, an industrial laundry, I had already contact with food and beverage operators in the area. The other partner, who was a cook, had relevant relations too. With our patrimony of relations and the financial support of the other two partners we have opened in 1998, in Latronico, a small pasta factory in 47 square meters. “
“From words to action and a definite taste for adventure, our Pasta Pasta firm begun.” We benchmarked a factory at Battipaglia, in region Campania, and then with subsequent training courses “we have learned to work the dough and build proficient relationships with the rural world so to design and create synergies and integrations. The experience of the short supply chain of quality food in Pollino is an example. “The determination of the shareholders, the help of our wives in the corporate work, with experienced suggestions for new types of dough to work with, the first tests, and also creativity to invent new formats and the combinations with the agricultural food production in the area, where all the factors that, together with the positive feedback fro the firs customer, brought Pasta Pasta to expand and to relocate from Latronico to Episcopia.” “Today, our product is known in the area and distributed in the region. We also supply several Events organisers in the Lagonegrese area and in Matera, and our product is present in some small delicacy shops in the province of Potenza selling quality products and typical food of Basilicata. A small portion, however, is also exported to Germany. “
Pasta Pasta the “modern” firm is now working with brand new equipment: mixer, air drying, pasteurization, drying, and packaging for the various sizes of pasta, with and without eggs, All these machines did not replace all the manual activity, which still exists in a part of the production. In any case, “the machinery used respect and do not alter the characteristics of the product and meet the local traditions of Pollino, especially for what concerns re the” rascatieddi “, and the “ferretti”, traditional format of home made pasta.
Innovation in recovering local traditions with the production of a special kind of artisan pasta, the “ miskiglio”, a mixture of legumes flours: beans, chick peas and barley. It ‘s a niche product that is beginning to be known outside the region and is featured on the menus of some renowned restaurants offering high quality Lucan food. Another novelty is the pasta with the “Krusco sweet pepper”, a naturally dried pepper made in the region that is beginning to be required by our clients. The next step of Piero and his associates is to buy a new machine to make the famous “ravioli” in order to expand the production with stuffed pasta more in the long run. Today, the four friends still believe more than thirteen years ago in the “traditional pasta” and work hard to create always new links between “innovation and tradition,”, an effort that everyone appreciate when it comes into our homes to be enjoyed.