From pizzoccheri to special pastas, Moro Pasta tells a story of passion and innovation, even when it comes to a traditional product
Pastificio di Chiavenna is a leader in the production of Pizzoccheri della Valtellina IGP as well as a range of other pastas made with buckwheat and rye. It is also a leading producer of dietary (gluten-free) and baby food pastas and a partner of internationally renowned brands.
Over 150 years and 5 generations of businessmen have come and gone since Carlo Moro founded Pastificio di Chiavenna in 1868 and began milling grains and producing dry pasta. In this century and a half, Pastificio Chiavenna has become a benchmark for the entire industry, thanks to its ability to innovate even a traditional product like pasta, revisiting, and in some cases rediscovering, historic ingredients.
TRADITION
The company has deep local roots, with the vast majority of its workforce born and raised in Valchiavenna. The purity of the air and spring water and the attention paid to raw materials have allowed for the production of pasta that increasingly meets customers’ new demands in terms of health and well-being, while also respecting tradition and the territory.
The raw materials themselves, buckwheat and rye, are part of this company philosophy. In fact, buckwheat, the main ingredient in the ancient recipe for pizzoccheri, is quite common in the Alpine valleys, particularly in the province of Sondrio, as is rye. Both are the foundation of the product line: fidelin, fusilli, penne, lasagna, and legume-based pastas’ which accompany the pizzoccheri IGP.
FLAVOUR
In addition to being traditional and healthy, pasta must, of course, taste good. This is why Pastificio di Chiavenna has selected the best blends of durum wheat, whole buckwheat, and rye to create its pasta lines. These represent a source of fibre and can be prepared using recipes similar to those used for semolina pasta, but with the added value of buckwheat’s distinctive taste: an ancient, yet unusual flavour, that brings a touch of originality and surprise to the table compared to the pastas that our palates are typically accustomed to.
WELLNESS
Buckwheat is rich in minerals and fibre, has high-quality proteins, and contains natural antioxidants. Rye is also rich in minerals and fibre. Specifically, the fibre in rye has unique and interesting nutritional properties due to the presence of lignans, beta-glucans, and arabinoxylans.
