Il Pastaio di Brescia a history of success and quality
Il Pastaio di Brescia was born in 1983, by two clever partners, Mr. Angelo Zampedri & Mr. Pasquale Maestri, who still manage the company together with their sons.
Il Pastaio di Brescia has since made great strides using the intuition of the properties to point to the single-product specializing in the production of dumplings and potato specialties, in its own brand Patarò and/or “private label”.
Now a day Il Pastaio is a limited liability company with seventy employees, two production facilities covering a total area of about 30,000 square meters (of which over 15.000 square meters of covered production area) and a target market that stretches from Italy to the rest of the continent, including the countries of Eastern Europe, United States and Australia.
What is the secret of this success?
Surely the recipe for success is the result of a long-term strategy that has seen the company (from management to the invaluable support of employees) to focus on innovation and technology in the service of quality and food safety. In fact Il Pastaio has worked with advanced industrial technology but never forgetting tradition and passion for the culinary culture.
The company has managed in order to achieve a brilliant balance between product quality and large-scale production. The company’s activity is carried out 24/24 h., 6 days a week, reaching an amount of packaged product of 1000 tons per day.