Recently entered into the premium food market 100% italian, the Company makes the highest quality dried pasta, destined to become a flag- ship product worldwide for made in Italy gourmet food. The result of years of passionate research and attention to detail, Pasta Pietro Massi seeks to satisfy the attentive, discerning connaisseur who is convinced that the only way forward is via all-round innovation and uncompromising quality.
“Process & product innvoation, combined with constant scientific verification – comments Gaetano Castiglione, CEO of Pasta Pietro Massi – are the aspects we believed to be crucial to investe in”.
Pietro Massi has revolutionised the cold processing method, producing recipes that com- bine innovation with tradition: an eye to the past with its traditional recipes of egg pasta and Du- rum wheat flour pasta, together with an eye to the future, thanks to exclusive recipes such as dried pasta with 15% or 22% egg white, which is an absolute novelty for the whole market. The flour used by Pietro Massi for his pasta is also selected with great care. Produced exclusively in Italy, only the best is chosen, and the individual characteristics of the different varieties are preserved and enhanced by the Pietro Massi processing method.
Apart from his use of the famous Senator Cappelli variety and the Durum wheat flour, his decision to employ monococco farro (Littlespelt) for long egg pasta is totally original.
Amongst the various departments, research and development plays an extremely important role: the care for the product and the attention to the latest innovations and issues, is of crucial importance in order to continue to evolve. Controls on the products are carried out by major Universities and medical centers: a company that not only works to protect Italian raw materials and flavors.
It is undoubtedly true to say that Pasta Pietro Massi is a real revelation. It is the trait d’union, the link, between an enduring past and a future which is being constantly revisited and renewed, thanks to the development of new technologies. A tangible example of this are the durum wheat semolina Spaghettoni, out this October.
An Italian story that has its origin scene in the city of Senigallia, in the Marche region, a place that has also allowed the birth and consolidation of a thirty-year friendship that culminated in the exclusive partnership between Mauro Uliassi and Pasta Pietro Massi. Both natives of Senegallia, a small, coastal town in the Marche Region, the 3 Michelin Star Top Chef Mauro Uliassi and Pietro Massi have many things in common.
In fact, Mauro Uliassi has for years been a symbol of creativity and precision in the kitchen, and these characteristics are summarised in his careful choice of top quality products cooked to perfection. In the same way, it is quality and precision that equally distinguish the work of the Pasta Pietro Massi team.
“Scientific validation – comments Caetano Castiglione, CEO of Pasta Pietro Massi – is the basis of our way of working. It shows us that the path taken generates a real value that does not sim- ply live in sterile slogans“. A series of proudly demonstrated qualities that allow the company to literally “welcome” the public: the pasta factory willingly opens its doors to people interested in tasting the food and getting to know the processes necessary to make them firsthand.
A unique experience of its kind, to verify personally how the pasta is processed in the Senigallia plant respecting the Italian tradition thanks to innovative technological processes, rediscovering how all the steps, from the dough to the drying, can be made with great delicacy and experience.
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