- About us
- Company details
Pastificio CENTONI was born in January 2000 in Mottola, Apulia, aiming at the production of durum wheat semolina fresh pasta. Soon, it placed itself in the high-end market thanks to the search for high quality raw materials and an innovative production line. Starting from 2009, the company introduced the durum wheat semolina dry pasta line, thus allowing the export of a brand which has become a byword for very high quality product. And that was acknowledged inside major events in the agri-food sector, such as "TuttoFood" fair in Milan or the international food fair "Anuga" in Cologne (Germany). With a unique experience, Pastificio Centoni has been handing down the basic concept to produce pasta, "your pasta": the power of authenticity. A power given by the careful daily choice of the best durum wheat semolina, the use of cutting-edge technologies and the traditional recipe of "family pasta", a unique and inimitable ingredient. Between tradition and innovation, every day Pastificio Centoni produces fresh and dry pasta. The love for craftsmanship and the strong drive for innovation create a product full of past and present that places Pastificio Centoni into a very prestigious perimeter.
Year of establishment:
2014
Number of employees:
FROM 3 TO 9 EMPLOYEES
Annual turnover:
between 0.5 and 2.5 million Euro
Reference year of turnover:
2020
Export turnover:
Less than 75.000 Euro
Activities:
Manufacture of farinaceous products
- Videos
- Catalogue
PASTIFICIO CENTONI - LA FORZA DELLA GENUINITÁ
Centoni - Complete Catalog
Centoni Fresh Pasta - Combinations
Centoni Dry Pasta - Combinations
- Contact Information
- Business Proposals
Company:
LORÈ S.R.L.
Telephone:
+390998861475
Web site:
Address:
VIA P. BORSELLINO 4
City:
MOTTOLA (TA)
Zip Code:
74017
E-commerce:
Social media:
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Pasta Centoni - Dry Pasta
Care and attention to the genuineness of the product. The selection of the best durum wheat semolina is mixed with water to obtain the right elasticity and to move on to the delicate drawing phase where the dough is passed through the dies and takes on the characteristic shapes of the Apulian and Italian tradition.
The slow drying at low temperatures according to the traditional method allows the organoleptic and nutritional characteristics of the cereals to be preserved intact.
The result is a pasta with the characteristic taste of wheat, with a delicate color and a virtuous consistency, ideal for holding sauces and stimulating the palate.
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Pasta Centoni - Fresh Pasta
Unlike the technology normally adopted in the production of fresh pasta in which double heat treatment is used, Pastificio Centoni has decided to equip itself with an innovative production system that allows to maintain the quality of the raw materials used unchanged thanks to a production line that allows a single heat treatment at high process speed.
This allows the perfect pasteurization of the product thanks to which the organoleptic characteristics are preserved intact.
The result is a product packaged in a protective and controlled atmosphere with a shelf - life of 60 days.
The dough, passing between the formers, enters the pasteurizer where, with a high temperature, the total elimination of microbial loads is obtained; the surface of the paste at the exit of the pasteurizer is slightly humid and it is not necessary to ventilate it to dry it.
The normalization of the humidity is carried out by the transition phase in a shaker equipped with an automatic extractor of excessively humid air so as to avoid the formation of a film of water on the product. From the shake, the pasta enters the rapid cooler with icy air and at the exit it is dry on the surface.
The last process is packaging in a protective atmosphere made with a film with a high barrier effect and very low oxygen permeability.
The quality of the product has proved to be particularly evident both for the excellent yellow color characteristic of the semolina and the typical good flavor that distinguishes the pasta after cooking.
This feature has been then highlighted by catering operators and high-level gastronomy.
Documents