Members of the Pallante family have worked as millers in Irpinia since 1949, using an ancient water-powered stone mill to provide some of the factory’s power (see the photograph below of the family standing with the original millstone).
They're an established business, which, like COOK, is still family owned and remains independent. They use a traditional recipe to make our amazing pasta sheets and have an online system that we can log on to and track our pasta as its being made.
Established in 1949 by the Pallante family, Pastificio occupies a modern, purpose built factory in the province of Caserta, north of Naples. Their factory was built in 1966 and saw significant investment between 2006 and 2007 as part of their expansion plan. When the business first opened, they produced 2.5 tonnes of pasta per day. This has now increased to a humongous 300 tonnes per day, the equivalent weight of 94 hippopotamuses! They achieve this by running three shifts a day using five production lines, with three producing short shapes and two producing long pasta. The factory has a total area of 17,743 Sq M and employs 55 full time staff.
Pastificio is a very food-safety conscious business and, recognising that the UK is a leader in this field, sent a team to England two years ago on a fact finding mission, focusing on areas they could replicate in Italy. This was a great success and Pastificio are planning to repeat this initiative in the future. The business is currently certificated to BRC (British Retail Consortium) Grade A, IFS (International Food Standard) Grade A, ISO9001:2005 (International Organisation for Standardisation) and hold Organic certification, very impressive!
Tony Mayer, Head of Supply Chain
Richard Pike, Technical and Sustainability Director