Raw materials, traditional recipes, Pasta masters who turn the best ingredients into high quality products every day, expertise and passion. A pure Italian soul, deeply rooted in Puglia, a land which is symbolized by wheat and pasta. An international perspective as it is open to foreign markets with the eventual aim to let Europe and the World live the best taste experience ever.
Alò Puglia Food Group is present at Tuttofood with its two brands: Pasta Show with its catalog designed for the horeca sector and La Pasta di Mario, a new retail line.
Pasta Show is aimed at the Horeca sector as we guarantee our quality can meet even the most expert and demanding clients’ needs. We are certain we can recommend all our products to our customers thanks to several distinctive traits such as the raw materials which are surely Italian, the best suppliers, the IFS Food certificate (quality and security standards which are applied on every production level) as well as the FDA certificate (export certification towards the USA), the strong bond to Italianness and the authenticity of our recipes, the desire to experiment new shapes and fillings and finally, the chance we give our clients to customize our products.
La Pasta di Mario is a retail line comes from the example, creativity and ideas of Alo Puglia’s founder. It looks back to the past to explore the future. It felt the need to tell business story to the end customer, from mothers who care for authenticity or young adults who need ready meals to food lovers who pay attention to details.
Thanks to this line of frozen fresh pasta, created for families, daily meals or even special occasions, La Pasta di Mario wants to be by your side when eating at home.
Pasta is homemade as if it has actually been made at home, in Apulian houses in Italy, by our grandmothers and mothers. The added value is the freezing process, the blast chilling technique to – 18° C in a very short time.
The speed of cooling while freezing do not damage the biological structure of food and its nutritional values and organoleptic properties remain basically unchanged.
