It all started on December 13, 2006… After 35 years as a shopkeeper, Aurora decided to take a leap and reinvent herself as a pasta artisan, turning her passion into a real business, from her home kitchen to a full-fledged fresh pasta workshop. Together with her children, Monica and Michele, the latter being the creator and mastermind behind the "IL PASTAROLO" project, they work daily to convey their dedication and creativity in every pasta and dish. All of our pasta, stuffed or not, is handmade using free-range organic eggs and national soft wheat and durum wheat semolina flours, and in some cases, special organic flours grown in our region, sometimes even at zero kilometer.
For a long time now, our TORTELLO, strictly HANDMADE, has set us apart, allowing us to create colorful pastry designs, refined, tasty, and sometimes creamy fillings using only fresh, high-quality ingredients from our region.  
In all our processes, no additional preservatives are used, and they are subjected to state-of-the-art pasteurization processes that allow us to maintain the final quality of the product unchanged.  
In addition to our main headquarters, where our principal laboratory is located, we have two locations set up for restaurant service, where guests can sit at a table and choose their favorite first course from a wide assortment that changes daily.  
From our hands, great passion, innovation, and tradition.