If we were to choose a starting point for our story, it would be 1993—the year that marked the establishment of our processing and packaging laboratory for legumes, dried fruit, and flour in Tito, a charming town near Potenza. However, the connection between our family, the Crisci family, and authentic Italian cuisine goes back even further.

It all began in 1928 with the founding of the first wholesale food business in Potenza, which became one of the largest in southern Italy and a trusted hub for the region for years. This legacy continued with ventures like Caffè Fratelli Crisci and Ilpa. Then, in 1999, Pasta Alica was born.

Today, Pasta Alica stands as a symbol of artisanal excellence, crafted with bronze dies and dried at low temperatures to preserve the full nutritional integrity and proteins of premium 100% Italian durum wheat. Renowned for its exceptional quality, Pasta Alica has become a favorite among chefs, families, and gourmet food enthusiasts who value the finest in Italian cuisine.