- About us
- Company details
Pasta di Canossa is produced in the countryside of San Martino Ferrara in the Cuniola Estate, where its sole ingredient, durum wheat, is cultivated. For over a century the Canossa family has been taking care of the fields and the factory belonging to the estate is run with enthusiasm and determination leading to outstanding farm-to-table quality.Our bronze drawn pasta born in the heart of Emilia Romagna from the semolato of durum wheat grown in our farm It has an antique flavor and a unique color. We supervise with great care the entire cicle of our pasta and each pack is dated with all the passage : sowing , growth , earing , harvesting , milling , La Pasta.
Year of establishment:
2013
Number of employees:
FROM 10 TO 19 EMPLOYEES
Annual turnover:
between 0.5 and 2.5 million Euro
Reference year of turnover:
2020
Export turnover:
From 75.000 to 250.000 Euro
Activities:
FOOD INDUSTRIES
Production of pasta, couscous and similar flour products
Production of ready-made pasta based dishes
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CATALOGUE PASTA DI CANOSSA
- Contact Information
- Business Proposals
Company:
PASTA CUNIOLA
Web site:
Address:
Via dei Transvolatori Atlantici 48
City:
Ferrara (FE)
Zip Code:
44121
E-commerce:
Social media:
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- Map
IL PACCHERO
Tenuta Cuniola estate where we grow the durum wheat to produce our 0 km granulated pasta. Our idea of 0 km are the boundaries of the estate and inside them we follow every stage of the cultivation of the durum wheat and pasta production with care. Only the grinding stage is entrusted to a carefully selected local mill. We sow. We cultivate. We produce.
Web site
https://pastadicanossa.it
LE LINGUINE
The main component of a healthy and tasty diet, Pasta di Canossa presents a range of products that are all bronze-drawn and have high protein value. Pasta di Canossa is also high in energy. After many tests using different varieties of wheat, we identified a combination with the perfect balance of taste and nutrition.
Web site
https://pastadicanossa.it
IL RIGATONE
Drying takes place very slowly (14 hours for short shapes pasta and up to 20 hours for long shape asta) in order for Pasta di Canossa to get the right consistency and porosity. We allow the right time to the pasta in order for it to unleash its flavor.
Web site
https://pastadicanossa.it
IL CHITARRONE
Drying in the Pastificio proceeds slowly from 14 hours for short pasta up to 20 hours for long pasta, so that it acquires the right consistency and porosity. We give the pasta the right time to release its flavour.
The traditional bronze drawing gives it an unmistakable colour and a particular roughness to better absorb the condiments.
Web site
https://pastadicanossa.it
IL PENNONE
Drying in the Pastificio proceeds slowly from 14 hours for short pasta up to 20 hours for long pasta, so that it acquires the right consistency and porosity. We give the pasta the right time to release its flavour.
The traditional bronze drawing gives it an unmistakable colour and a particular roughness to better absorb the condiments.
Web site
https://pastadicanossa.it