Pastificio Di Chiavenna

Pastificio di Chiavenna” was born as a mill and dried pasta factory in 1868 in the centre of Chiavenna (Sondrio), in the north of Italy along the river Mera.

In the late 1960s Pastificio di Chiavenna moved to the current location in Prata Camportaccio near Chiavenna and from that period, besides the traditional production of durum semolina wheat pasta, Pastificio di Chiavenna began to produce also the “Pizzoccheri della Valtellina”, a speciality of the Valtellina Valley, made with buckwheat flour.

Shortly the Pizzoccheri della Valtellina came out from the local area and through the large-scale retail trade are today known and appreciated in all the Italian regions and abroad.

Pastificio di Chiavenna also obtained  by the Italian Ministry the authorization to produce dietetic pasta and pasta for babies (baby food), that's to say pasta with different requirements from the traditional pasta with durum semolina wheat.

The Company has specialized more and more in the production of gluten-free and other dietetic pasta.