Alfieri Suisse Sagl

Piedmont, early 1970s: a Turinese gentleman fascinated by the culinary traditions of the wife's family, native to the area, begins to travel the countryside of Langhe and Roero collecting ancient recipes.

It is Domenico Masucco, the first food dealer and then founder of Alfieri, the first Italian pasta factory entirely dedicated to enhancing the tradition of Langarola pasta, in particular the Tajarin.

The challenge is not one of the easiest: It is a question of recreating the tastes of pasta and condiments made by the women of home in a world now very different from the past, not only in the gastronomic field, but above all in the technological level.

Domenico immediately realizes that the bet can only be won by creating a network of strong collaboration with the producers of the area, so as to ensure the supplies of the most genuine ingredients and close to those used by the grandparents, mechanizing the least possible phases of processing of pasta.

The challenge is not one of the easiest: It is a question of recreating the tastes of pasta and condiments made by the women of home in a world now very different from the past, not only in the gastronomic field, but above all in the technological level.

Domenico immediately realizes that the bet can only be won by creating a network of strong collaboration with the producers of the area, so as to ensure the supplies of the most genuine ingredients and close to those used by the grandparents, mechanizing the least possible phases of processing of pasta.

This is why some steps are still being made by hand, such as packaging, and maximum attention is placed on the control of the entire supply chain, so as to preserve the organoleptic and taste characteristics of the ingredients.

In order to safeguard the quality of the products it was necessary to develop a special technology, cold rolling, which contrary to the most common. . .