Meet the producer
Giuseppe Destefano founded "Pastificio Destefano" in 1948 as a small family-run fresh pasta laboratory in Ivrea.
Over time, the demand for "agnolotti" pasta grew so much that the business moved to a more extensive laboratory in Bollengo.
Today, with over 70 years of experience under their belt, the Destefano family have managed to combine skill, creativity and modern production techniques to produce over 300 kg/hour of pasta.
The secret of their success has been to keep the typical features of homemade fresh pasta, but with a shelf life of at least 30 days.
Their product line-up include "agnolotti" pasta with different fillings, "gnocchi" and egg pasta.
When give their best
The perfect match
"Agnolotti" pasta can be served with meat or tomato sauce, in broth or simply with butter and sage or mint.
The more unusual "ravioli" pasta, like those filled with salmon, are excellent with shrimp and shallot sauce, while "fiorelloni" pasta work well with chestnuts, lard and honey or simply with some cheese on top.
- FSSC 22000
Via G. Ceresa Rossetto, 14
10012 Bollengo (TO)