Since 1951, the year of its foundations, the evolution of Pastificio Avesani has been frenetic with strategies aimed at pursuing increasingly ambitious goals, up to the current production of around 15,000 hundredweight of tortellini and fresh pasta with a trend of constant growth over the years.
Here are three significant figures:
TONS OF TORTELLINI
It is 1951. Ugo and Jole Avesani establish their pasta company in Bussolengo. A family business, guided by the tradition of homemade fresh pasta, the passion for craftsmanship and good things. The best ingredients, family values. More than 65 years have passed and Pastificio Avesani is still there, with people guided by the same passion for bringing excellent fresh pasta to the tables of the whole of Italy. And not just that.
Obviously, the pasta company has changed over the years. New production lines have been introduced, with a major reorganisation of the processes in 2018: the introduction of single-pasteurisation lines in order to offer a fresh product that is always the best.
To guarantee the absolute quality, all the company processes are IFS and BRC certified.
From the preparation of the pasta and the filings through to the control and the packaging, everyone at Pastificio Avesani works with a smile, certain they are contributing to the dream of the founders… and the end consumers.
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