Our production

Tradition, craftsmanship and technological research

What is tradition? Tradition is passing on a craft: know-how, craftsmanship and manual skills, fantasy and research, experience and the desire to teach. Fresh pasta has been Pastificio Gaetarelli's craft since 1964. Over the years this craft has remained unchanged in its essence while evolving and upgrading its technology. To date Pastificio Gaetarelli boasts direct control and accurate management of each single stage of its production process, from the selection of raw materials to packaging. The meticulous care paid to the health and hygiene and the relevant standards is a guarantee of total quality and has earned the factory several national and international awards and acknowledgements, among which are the certifications from BRC (British Retail Consortium – level A) and IFS (International Food Standard). These certifications qualify Pastificio Gaetarelli as a food supplier for the premium market thanks to its capability of offering products compliant with the international law requirements.

Recipes and specialties loved by the gourmet and dedicated to all those who appreciate the pleasure of the best traditional Italian main courses. Gaetarelli’s fresh pasta is the queen of the kitchen in the best restaurants and hotels of Northeast Italy, and the protagonist on the top-class menus of some airlines, in the best national and international food stores and specialty shops, as well as large-scale distribution stores, where it can be found in the shelves dedicated to premium quality products.