Since 1931, Pastificio Pressenda has continued to dedicate itself to what it knows best: making pasta. With the same simplicity employed by its founders, and what anyone in their position would use, Pastificio maintains the traditions started in 1931, carrying forward a legacy of artisanal production with the third generation.
MoreWater, flour, and eggs still blend today to create a high-quality product. The connection to the land influences every decision made by the company, always with the goal of preserving the tradition jealously guarded since 1931.
Every ingredient is selected with meticulous attention to ensure that each recipe is special. If an ingredient does not meet high-quality standards, it is not accepted in the Pressenda world, as it does not reflect the ideal of perfection that the company strives for.
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