Alfieri S.R.L.

Alfieri company was established in the ’70 and immediately distinguished itself for the selection and distribution of excellent regional products, all made by small local artisans. The selection is always made not only on the finished product but also includes choice of raw materials and production recipes, often taken from family history. Alfieri business started with a good selection of salami and cheese and then it increased its range up to include today more than 3.000 products: from ham and cheese to appetizers and sauces, pasta and meat, marmalades and pastries, Alfieri offers the best of the traditional Piedmont cuisine. Wishing to introduce in the market the typical egg pasta from traditions of Piedmont farming, in the ’90 started the search of a pasta factory who could make the egg pasta following the traditional recipes from the Massucco family, having been passed along generations of Piedmont women. Finally in 2000 year Alfieri founded its own pasta factory in Magliano Alfieri to exclusively produce dried egg pasta with the purpose of offering a unique product in quality, genuineness and taste. In 2008 Alfieri entirely renewed its factory to offer not only the traditional family recipes and artisanal manufacturing methods but also the best of modern technology. Alfieri pasta is indeed obtained from the mixture of selected durum wheat semolina of “extra” quality and fresh eggs, with no added preservatives or colouring. The durum wheat semolina comes from Italian (40%) and Canadian production (60%) and it is exclusively of “extra” quality: coming from the first grinding of grains it shows many more facets than a standard semolina and it is of an extraordinary quality, both in color and protein content. Fresh eggs, only of “A” category, are daily supplied by well known Italian farmings. Unlike many pastas in the market “trafilate al bronzo”, Alfieri pasta is flatted by a cold process - “laminazione a freddo”: a very slow and gradual process of pastry reduction which maintains the pasta at room temperature and preserves the proteinic contents. Very important step is the drying process which is exclusively made at very low temperatures and for at least 12-24 hours, where the typical industrial pasta is usually dried for only few hours: this slow process gives an excellent cooking resistance, keeping at the same time all the organoleptic properties intact. Alfieri pasta is produced “without water” as a very small amount of water is used to mix the ingredients and it totally evaporates during the process: this helps to obtain a bigger volume in portions with a small amount of product (1 kg for 14-15 portions, depending on the condiment). The packaging is handmade as the Massucco family wants to keep tradition and semplicity. In recent years, the request of dried and fresh egg pasta increased therefore Alfieri started the production of fresh pasta following the traditions of Piedmont farming and the same proceedings of dough, flatting and shaping of the dried product. A fresh product of excellent quality, with a very thin layer which requires only 1-2 minutes of cooking and which keeps all the organoleptic properties intact. Together with the traditional shapes – Pappardelle, Fettuccine, Lasagne and Tajarin – Alfieri also offers stuffed fresh pasta like Ravioli del plin and Agnolotti, with a filling obtained by selecting the best meats from Piedmont region. In all these years Alfieri had very demanding consumers therefore it was able to search for the best food technology, raw materials and quality. Adding a great collaboration of the people inside the company Alfieri has managed to conquer not only the Italian market but also abroad.