Pastificio Temporin

It was 1964 when Mario Temporin started producing pasta and tortellini in a small kitchen in Lugagnano, a small town in the province of Verona, along with his family. Antonio Temporin, Mario’s son, some years later became more passionate about pasta making and decided to produce the very best egg pasta, which has resulted in the very highest quality Mediterranean pasta dishes that you can now bring to your table in complete confidence. As the years passed the Temporin kitchen became too small and in 2000 Pastificio Temporin decided to move to Sommacampagna, in the province of Verona, into a 1800 square meter factory. The new factory has three complete production lines: dry, fresh and filled pastas. This makes it possible for them to produce 5,000 kgs of fresh and dry pasta every day.