A mix of authenticity, link (very tight) with tradition and innovation. Here is the DNA of the Real Pasta factory, which produces fresh Emilian pasta using ancient grain flour, chicken eggs Romagna, red cow meat and cheese and black pork ham. The story was born in 1962, when Gino Boccedi and Norma Pifferi, Modenese husband and wife, they opened a small workshop for the production of fresh Emilian pasta. Today, the Real Pasta factory walks in the path traced by the founders, with the imperative to respect the values ​​of the cuisine of the past. The goal is to make people known, or rediscover, the flavors and quality of fresh homemade pasta. How to bring together innovation and tradition? By focusing on the link with the territory and its typical features, rigorous attention in the choice of raw materials (all of high quality and of Italian origin), Emilian tradition and experience. "We bring all this into our products through innovative manufacturing processes - says Renzo Bervini -. We set ourselves the goal of maintaining artisan excellence, avoiding to produce in a serial or standardized way, in full compliance with the Emilian and national characterizations ".
No use of preservatives and dyes. The manufacturing processes and technologies guarantee healthiness and safety (both from a health and organoleptic point of view), maintaining and respecting the taste.