In the heart of Chiavenna, the Pastificio di Chiavenna began its journey in 1868 as a Mill and Pasta Factory. Guided by the Moro family’s passion and expertise, it has grown across five generations into a symbol of tradition and innovation. In the 1960s, the factory moved to a modern facility on the city’s edge, continuing to produce high-quality pasta.
Over time, the company became a European leader in the production of Pizzoccheri della Valtellina PGI, officially recognized with PGI status in 2016. Its offerings include pastas made from buckwheat, rye, and legumes-key ingredients of the local culinary identity. The factory also leads in the production of dietary and children’s pasta, in collaboration with renowned international brands.
The Pastificio was recently awarded the honorary status of “historic company” by the Chambers of Commerce, recognizing its role in preserving and passing down generations of entrepreneurial values and artisanal knowledge.
Today, tradition, health, and innovation come together in every product. The company carefully selects raw materials such as durum wheat, whole buckwheat, rye, and legumes to create pastas that are not only rich in fiber and nutrients but also full of authentic flavor. Ancient grains like buckwheat bring a unique touch to the table, blending rustic roots with modern taste.
Its commitment to dietary and baby pasta reflects a long-standing focus on health and wellness. Certified by the Ministry of Health for dietary pasta production, the company employs 70 people and produces 10 million kg of pasta annually-40% of which is exported-generating €23 million in revenue. A portion of the energy used comes from certified green sources, such as the company’s own hydroelectric plants in Valtellina.
Among its most iconic products, the Pizzoccheri della Valtellina PGI represent a culinary tradition made known worldwide. The fusion of buckwheat and the pure water of the Alps creates a pasta that is not just food, but a real culinary experience, it is a story of passion, dedication, and respect for nature and local traditions.
More than just food, it’s a sensorial journey that brings the heritage and taste of the Valley to every dish. Alongside buckwheat, rye plays a central role in the company’s production philosophy.
With its slightly spicy flavor and deep agricultural roots in Valtellina, rye, with its rich and slightly spiced taste, is a grain that has deep roots in the agricultural history of Valtellina. Its flour, integrated into our production processes, gives the pasta a distinctive texture and flavor that reflects the genuineness of the territory.
Each product tells a story-of the land, the people, and a deep connection to nature and tradition. It’s an invitation to savor authentic flavors and rediscover the culinary soul of Valchiavenna.
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