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
In 1951, Ugo and Jole Avesani founded their pasta factory in Bussolengo, a family business guided by the tradition of fresh pasta homemade using the finest ingredients and by a passion for quality craftsmanship and goodness.
More than 65 years have passed and Pastificio Avesani is still led by people with this same passion, working hard every day to bring the finest fresh pasta, and more, to Italian tables.
Over the years, the pasta factory has demonstrated successful innovation and modernization, with the introduction in 2018 of new production lines with single pasteurization, producing an even higher quality fresh product.
To guarantee absolute quality, all company processes are IFS, BRC, BIO and KAT certified, from the preparation of the pasta and fillings to quality control and packaging.
All the employees at Pastificio Avesani work with a smile, confident that they are contributing to the dream of our founders and all our end consumers.