- About us
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Massi's Pasta Factory.
An extraordinary land.
Our pasta factory was born in the Marche region, an authentic place, disputed between green hills and the sea and strongly linked to the oldest traditions for pasta production. A land with a naturalistic heritage of extreme value that gives us, every day, excellent raw materials.
We only produce pasta of absolute quality.
We have created a completely new product, of which the greatest novelty lies in the Pietro Massi’s cold method. A real revolution created by listening and respecting the raw materials that the earth gives us.
The best method ever, for a unique Pasta.
In all the production phases we operate at low temperatures, constantly controlled and in the absence of mechanical and thermal stress. Thanks to sophisticated technological innovations we are able to produce a high-quality Pasta with excellent nutritional characteristics.
An intuition, that of Pietro Massi, that led us to conceive, design and implement the first complete cold production chain of Pasta, from pre-dough to packaging.
We have reinvented the way of making pasta, with a single goal: to create a production chain suitable for the natural needs of raw materials, and not vice versa.
The result is a “living” product, because it preserves all the nutritional characteristics of the raw materials unaltered, and guarantees a unique taste experience for its incomparable porosity, the natural irregularity of the pastry and for its unmistakable aroma.
Year of establishment:
2018
Number of employees:
FROM 10 TO 19 EMPLOYEES
Annual turnover:
between 250.000 and 500.000 Euro
Reference year of turnover:
2019
Export turnover:
0
Activities:
FOOD INDUSTRIES
Production of pasta, couscous and similar flour products
Retail trade or any type of product over the internet
Engineering firm and other technical firm activities
Inspections and technical analysis of products
- Videos
- Catalogue
Mauro Uliassi’s recipe. Over the years we have had the honour of seeing extraordinary recipes created with our products and we are extremely proud that Pasta Pietro Massi is used daily in the Uliassi restaurant, both in the classic menu and in the renowned “Lab”. “An extraordinary synthesis of taste: Pietro Massi mezze maniche with egg whites with cod tripe, cheese, pepper and onion jam. A dish that has everything needed to be seductive to the palate: beautiful to look at and fragrant with its scent and pungent aroma of pepper and cheese. It also has perfectly balanced flavors: sweet and bitter, acidity and savory put in harmony with each other, and the extraordinary soft tripes that alternate with the crunchiness of Pasta Pietro Massi. It is truly an extraordinary dish.” Chef Mauro Uliassi, 3 Michelin Stars.
Massi's Factory Catalogue 2022
Pietro Massi Catalogue 2022 -gourmet line
Pietro Massi 12 Catalogue 2022 - classic line
Pietro Massi Scientific Research 2022
- Contact Information
- Business Proposals
Company:
ITALIANA PASTIFICI S.R.L.
Telephone:
+39 071 973 9527
Web site:
Address:
VIA G. SEGANTINI 14
City:
SENIGALLIA (AN)
Zip Code:
60019
E-commerce:
Social media:
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Calamarata n°25 - semolina pasta
Diameter 25 mm
Cooking time 12-14 min.
Ingredients:
Durum wheat semolina
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.
High quality with zero compromises.
Durum wheat semolina pasta:
- 100% Italian semolina
- low temperature supply chain
- high protein percentage
- unique & inimitable taste
Documents
Mezze Maniche n°17 - semolina pasta
Diameter 17 mm
Cooking time 11-13 min.
Ingredients:
Durum wheat semolina
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.
High quality with zero compromises.
Durum wheat semolina pasta:
- 100% Italian semolina
- low temperature supply chain
- high protein percentage
- unique & inimitable taste
Documents
Spaghettoni n°2.5 - egg white pasta
Pietro Massi’s exclusive Egg white Spaghettoni are produced without the use of a die, thus eliminating any type of pressure or thermal stress that would alter their nutritional and sensorial properties. The result is a “living” product.
Length 240 mm
Cooking time 12-13 min.
Ingredients:
Durum wheat semolina & pasteurized Category A egg white (15%)
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.
High quality with zero compromises.
Durum wheat semolina pasta:
- 100% Italian semolina and eggs
- low temperature supply chain
- high protein percentage
- unique & inimitable taste
Documents
Fusilloni Rigati n°19 - egg white pasta
Diameter 19 mm
Cooking time 12-14 min.
Ingredients:
Durum wheat semolina & pasteurized Category A egg white (15%)
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.
High quality with zero compromises.
Durum wheat semolina pasta:
- 100% Italian semolina and eggs
- low temperature supply chain
- high protein percentage
- unique & inimitable taste
Tagliatelle n°5 - egg pasta
Length 240 mm
Cooking time 5 min.
Ingredients:
Durum wheat semolina & fresh pasteurized Category A eggs (35%).
Country of wheat cultivation: Italy.
Country of wheat milling: Italy.
High quality with zero compromises.
Durum wheat semolina pasta:
- 100% Italian semolina and eggs
- low temperature supply chain
- natural source of protein
- authentic taste
Documents