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Pasta of Italy

​​Pasta 
​
​Barilla and De Cecco are likely the best known (rich history since the 1800s.)
​Brands like Rummo and Felicetti offer unique regional flavors. Garofalo and La Molisana blend sustainability with tradition. Brands like Pastificio Gentile and Benedetto Cavalieri showcase artisanal craftsmanship.

​22 Italian Pasta Brands ​Available in the US 

Pasta ​Barilla is the largest pasta company in the world with an estimated $4 billion in annual revenue. Barilla has grown by acquiring companies in France, Turkey and Greece; it also has two pasta plants in the U.S. The business was founded in 1877 in Parma, Italy.

1) Barilla
The company was founded by Pietro Barilla in 1877 as a bakery in Parma, Italy. The company keeps being run by his descendants: the three brothers Guido, Luca and Paolo Barilla.

The Barilla group produces many types of pasta and is the biggest pasta producer of the world (40-45% of the Italian market and 25% of the US market). Barilla produces many types of pasta in several sizes. Moreover it is the biggest seller of baked goods in Italy, (also because of the acquisition of the Swedish company Wasa) and is the world’s foremost manufacturer of flat bread (over 60.000 tons per year). The company markets its pasta in the United States and the wheat it uses is mainly local.

Barilla group all around the world
​The Barilla group has several facilities around the world: in Italy, Greece, France, Germany, Norway, Russia, Sweden, Turkey, Mexico and the States (in Ames, Iowa and Avon, New York). The company also has mills in Italy, Greece, Sweden, Turkey and in the United States. The headquarters are in Parma, but it has offices in several other countries, such as Austria, Belgium, France, Germany, Greece, the Netherlands, Poland, Russia, Slovenia, Sweden, Switzerland, Turkey, the States, Mexico, Brazil, Australia and Japan.

2) De Cecco
Number two of the list is De Cecco, which was founded in 1886 by the brothers De Cecco in the small town of Fara San Martino, in Abruzzi (central Italy). Nicola De Cecco initially used to produce wheat in his stone mill before he founded the factory.
In 1908 the company adopted as its logo a girl carrying some stacks of wheat. After World War II the factory was rebuilt after its destruction due to the German bombardment. In 1950 a new factory was built to meet the growing demand in the post-war period. In the 80’s, in Fara San Martino a new production site was built, which doubled the production. In 1986 the company started a diversification of the supply, creating its brand of olive oil. Nowadays De Cecco sells sauces, cereals and tomato-based products.
Since 2013 De Cecco is the third pasta producer in the world.

3) Divella
Since 1890 Divella produces high-quality durum-wheat. Its story started when Francesco Divella obtained his first mill to make wheat in Rutigliano, a small town near Bari. Through the years the hard work of several generations paid off and the company kept expanding in the international markets. Nowadays the fourth generation leads the company, and Divella keeps stressing the importance of tradition in the production of high-quality pasta.
The company produces a wide variety of pasta; it currently exports its products in about 30 countries and offers a service of production of labels. Since 1890, when the first Divella mill was built, the company carries out quality controls and accurate selection of the raw material. Great attention is paid to the safety and health of the consumer, to social responsibilities and to the environment as well.

4) Garofalo
The history of Garofalo is the history of Gragnano. Garofalo products are the result of the old art of manufacturing pasta, and the highest quality standards are maintained through regular controls both of the raw material and of the final product, also with the help of cutting-edge technologies.
This pasta stands out for its quality and flavor, and even for the peculiar packaging, which is transparent. Transparency is an important value for the company, who doesn’t hide the use of the most modern machinery. The packaging is transparent on the sides too, making small imperfections and pieces of broken pasta visible, unlike most other brands. The idea behind this is wanting to be still like those artisans who made pasta before us and would have loved to have machinery to make their work easier and their products even better.

5) Rummo
Last but not least is Rummo, a small pasta factory in Benevento (central Italy), one of the few who still use the old, slow-processing method for making pasta. The result of this choice are products of excellent quality, that stand out for the flavor and properties. Nowadays, after 170 years, the old factory in via Dei Mulini has become a piece of the history of Benevento, relic of an ancient tradition. Thanks to this tradition and to six generations of experience, today Rummo Lenta Lavorazione®  is one of the finest pasta brands in Italy.

Authentic Designations

De Cecco 

​History

Social Responsibility 

GASTRONOMIA PICCININI – ITALY
Located in the hills of the
​Tuscan-Emilian Appennines

​OUR ORIGINS
​Gastronomia Piccinini is located on the hills of Reggio Emilia near the Carnione park and has been working in the sector for about 10 years with origins that date back to a century-long history of a pasta makers’ family.
The history of our fresh pasta dates back to about one hundred years ago from the tasty and unique recipes born from the traditions of grandma Amedea in her small restaurant located in via Radici, Muraglione di Roteglia, near Reggio Emilia.

​Our Mission

​Pasta Piccinini blends Italian tradition with American innovation. Rooted in the Tuscan-Emilian culinary legacy, our pasta embodies cherished recipes passed down through generations. Acquiring Gourmet Fresh Pasta in 2017 marked our entry into California’s gastronomic history since 1971.
Committed to tradition and innovation, we offer a unique fusion—where Old World recipes meet modern American creativity. Celebrating the culinary tapestry of both nations, Pasta Piccinini crafts pasta harmonizing the best of Italian heritage and American ingenuity.

​The history of the Italian brand Buitoni ends. Here’s why

​After almost two centuries, the history of Buitoni is over. We are talking about one of the oldest and most prestigious Italian food brands, born in 1827 in Sansepolcro (Arezzo, Tuscany) by the will of Giulia and Giovanbattista Buitoni. After 13 years Nestlè, the owner of the brand, has not reconfirmed the concession to the Newlat Food group (owned by entrepreneur Angelo Mastrolia) which in 2008 had acquired the historic factory in Arezzo where pasta and bakery products have been produced over the years. The factory remains in the hands of Newlat, that will produce only with other brands in its portfolio such as Delverde, Polenghi, and Giglio.

“Newlat Food had obtained from Nestlé the license for the use of the Buitoni brand for 10 years, extended by another 3 years for dry pasta and bakery products (Fette Biscottate and Crostino), paying about 1.7 million per year in royalties for a total of 22 million.

Newlat Food has chosen to invest the royalties – 1.7 million euros a year – in its own brands, Granfetta and Crostino Dorato for bakery products and Delverde brand for pasta. Nestlé has committed not to compete with Newlat in the pasta business for the German market for 18 months,” says Angelo Mastrolia.