We recommend an interesting interview to Jean and Babis Antoniou, owners of Antoniou Bros Group that, since 1895, has been producing high quality pasta combining the latest mechanical technologies with secret recipes to supply both the Egyptian and international markets with excellent products.Connected by a long-term friendship, Jean Antoniou and Anzio Storci turned this emotional bond into a business relationship, when Antoniou purchased six lines for the production of long-cut, short-cut and nested pasta.
Pasta Mancini is produced in a pasta factory in the middle of the Mancini farm’s wheat fields in Monte San Pietrangeli, in the Italian region of Marche.
Massimo Mancini’s pasta is so pleasant that it has been praised by many important chefs that are using it in their restaurants all over the world.
During his transition from farmer to pasta producer Mr. Mancini has worked side by side with Storci. His pasta is made with Omnia...Read more
The dimension of pasta as a global food is demonstrated not only by its diffusion worldwide, but also by the many typical specialties of every single geographical area.
In North Africa without a doubt couscous is the main product, accompanied in recent years by a huge increase in the consumption of dry pasta.
The history of SARL MIS (Moulins Industriels du Sebaou) is that of a mill which...Read more
Storci and “Mulino di Gragnano” pasta factory, have created a winning duo bringing together the latest technology and traditional craftsmanship to the production of pasta. It is the high quality product you are looking for.Read more
Overlooked by Pienza, known by many as "the ideal city", and surrounded by fairytale countryside where the landscape is a work of art in itself, lies the Val D'Orcia, a magical place where time stands still; the ultimate picture of charm and tradition. Right here in the heart of ancient Tuscany, the Panarese family grows exceptionally high quality durum wheat which they then use to make artisanal pasta in their very own pasta making plant.Read more
The collaboration between Storci and Rustichella d’Abruzzo is important and long-standing, so long that Gianluigi Peduzzi, CEO of the latter company, talks about it like a marriage.
As he says...
Under the brand names “Al Mattarello” and “Pasta Ligorio” the Ligorio family have been dedicated to the production of top quality fresh pasta for over thirty years now. Together with the opening of their new headquarters, a fruitful partnership was set up with Storci which responded with the utmost commitment...Read more
Thanks to the experience acquired over the years, we are able to satisfy each and every customer’s specific requirements.
For some time now, we have been concentrating all our expertise, experience and efforts on the creation of couscous lines capable of obtaining the best.
We are well aware that this dish so rich in history, which has by this stage spread throughout the world, requires a process capable...
In search of a partner capable of guaranteeing high quality - a primary goal for a pasta manufacturer like Pastai Gragnanesi that has been producing the typical superior quality artisanal pasta of Gragnano since 1980 – its meeting with Storci was decisive...
Pastificio Fabbri, on the strength of over a hundred years of tradition and production, has hit the bull’s eye: it is going to be producing pasta for the LUNA ROSSA Challenge 2013 Team.
After the SPEEDMASTER Team...