Latest News

Pasta Academy .2 Bogotà, Colombia, 2023
Second edition of Pasta Academy

The second edition of PASTA ACADEMY was held in Bogotà from November 20 - 24.

Fava and Storci merger
Together to face the challenges of the future

We made it happen! Effective October 1st, Fava S.p.A. and Storci S.p.A. merged.
The company name is Fava S.p.A. and it combines both businesses and brands into a single entity making it more competitive and efficient on national and global levels...

Technical Assistance Service (SAT)
A conversation with Salvatore Minutolo

For Fava Storci, customer service is of crucial importance, as it is the key to building lasting relationships based on trust and ensuring that every need is best met. We interview Salvatore Minutolo...

Research and Development
Our strong points? Passion for pasta and innovation

The Technical & Research Director for the company is Engineer Renato Dall’Agata, who we interviewed to ask about the most cutting-edge solutions that the company is providing for its clients.

Our laboratories
Research leads to extraordinary results

Fava Storci presents its integrated laboratories and offers a comprehensive platform designed to stimulate innovation and product development, promptly responding to the needs of pasta factories and allowing them to maintain a competitive advantage on the market...

The insight of a timeless idea
Beltmix: a dough preparation unit with a stabilization and hydration belt

The BELTMIX has been on the market for over twenty years.
The insight with which it was designed and built has made it a cutting-edge machine.

Egg dosing system
Why it is important to have a reliable and innovative system

Storci’s great experience allows the creation of egg storage and dosing systems according to the different needs of pasta factories. We offer three types of systems: manual, semi-automatic and automatic management. Today, our technical director, Mr Alberto Serventi...

Interpack 2023 - Düsseldorf
Fiera Interpack 2023 - Düsseldorf

We will be at the Interpack Fair in Germany, Düsseldorf, from the 04th May to the 10rd of May.
Nowhere in the world, a packing industry fair can give such solutions and innovative ideas to all industrial sectors...

Storci aluminium trays
Strong and lightweight. Designed to maximize the air flux effectiveness on the drying product.

Nowadays it is of the main importance for the food industry machines to comply with very high sanitary standards, particularly during the drying or dehydration process of fresh foods.

MOG 231
Storci S.p.A. has adopted its Organisational, Management and Control

With a view to continuous improvement of company processes, ever greater transparency in every operation and the adoption of virtuous behavior by all company subjects, since May 2022 Storci S.p.A. has adopted its Organisational, Management and Control.
Read the whole news!

Lines and machinery for fresh pasta
Technologies and innovative systems for the small, medium and large industry

Storci’s experience in fresh pasta dates back to the 1980s, when Anzio Storci was still President of Parmasei. Those were the years of the American dream...

Storci/Europromec
Dry pasta automation at the highest levels

Automation comes to the aid of man’s work, avoiding the alienating activity typical of certain production movements. One might ask how much automation really affects pasta production today...

IIoT Storci Spa
That’s why pasta factories cannot do without it anymore

Our everyday life is full of systems that continuously connect us with everything and everyone. Why should companies not introduce these connections meant to be a mean of protection and help as well as improvement and control? A brief talk with Simone Zardi...

Quadrucci forming machine by Storci
The most innoviative on the market

Perhaps not everyone knows that quadrucci is a speciality in our country coming from the trimmings and scraps of pasta, that means the leftover dough after preparing fettuccine...

Cooking systems for ready-meals R2E
The only patented cooker that guarantees the cooking time

So many interests and a hectic, busy lifestyle mean that there is now less time to spend seated at the table as a convivial moment. What can you offer the market? As an alternative to the classic sandwich, fast and balanced meals...

Storci production workshop
Working together to grow together

For our thirtieth anniversary, some of our staff of the production dept told us about their work experiences in Storci...

Industry 4.0 & IoT
We are a step ahead of our Competitors. Find out why.

The Fourth Industrial Revolution (or Industry 4.0) is the ongoing automation of traditional manufacturing and industrial practices, using modern smart technology. The internet of things (IoT)...

Instant pasta Storci
Story of a winning combination

To find out about the origin of instant pasta, we must get back to 2014.

That year, Storci started a research to meet the need of a Customer. A project that was going to until mid-2015...

Thirty years together
Interview to Michele Storci

We are about to celebrate an important anniversary this year: thirty years of history are a significant achievement for any companies. We would like to regard it, however, not as an arrival point...

Dry pasta lines
Find out all the news of state-of-the-art plants

The decision of producing pasta, today, is a forward-looking hoice that is becoming more and more the mirror of our Tmes. Pasta is an extremely healthy food, accessible and appreciated all over the world...

From teleservice to IoT
Future is today

It is increasingly important nowadays to keep abreast of changes and be ready to face new challenges. From this perspective...

1200 Kg/h: the Storci's way of ravioli forming machine

Filled pasta: two words that call to mind feelings well settled in the culinary traditions of our Country as we are, in fact, great admirers and consumers of this kind of pasta...

Kneading work into art. Anzio Storci and the technology of the pasta factory
Our President’s biography is out

We are proud to tell you that our President’s biography is out.
It is the story of an extraordinary life, full of love for his own work and consecrated to achieving his goals...

Renewable and sustainable
We have got the photovoltaic system, and not only that one

We have participated at “Bando Energia”, that is an operative project of the PorFest (the European Fund of the Regional Development) 2014-2020 by the Emilia-Romagna Region, co-sponsored by the European Fund of the Regional Development...

New line for short pasta and special shapes, capacity 1200 Kg/h
Reliable, inexpensive and flexibile

It is there for all to see that on the shelves of the mass retailers, not only has the short pasta a larger display space, but it also has a greater selection, thanks to the several types of pasta for sale...

Press V90 – 250 G
The little one with a big heart

Our presses summarize high level technique solutions, flexibility, reduced footprint, complete functioning automation and long-lasting characteristic...

New Static Dryers HW-8T by Storci – Advanced Dryer
Versatile, powerful and convenient

About two years ago, thanks to an important study carried out by Storci R&D, an ambitious project was conceived concerning the improvement of the drying process inside the static dryers...
 

Instant Pasta by Storci (IPS System)
Interview to Michele Storci - by WIPPA

Michele Storci tells us about the latest market trends and in particular the Instant Pasta by Storci- IPS System...read the full interview!

Trends of pasta market in Egypt
Interview to Mr Ashraf El Sayed El Wasify

We interviewed Mr Ashraf El Sayed El Wasify, Egypt area Sales Manager, who told us what he thinks of the trend of the Egyptian Market and thoroughly examined the prospects for the future...

Instant pasta producers has now their association
Interview to Aldo Monti

Aldo Monti, WIPPA Managing Director tells us about Wippa project.
Read the full interview.

Tortellini forming machine Storci by Cavallini
Technology meets tradition

Thanks to the cooperation between our Company and Cavallini’s, that boasts a long experience in manufacturing automatic forming machines for filled pasta, an important project was born: investing in Italy’s most symbolic fresh pasta, the tortellinis...

High or low temperature drying?
Which are the differences?

During the 1st Pasta Convention organized by Storci in Cairo last April, Mr Alessio Marchesani – Food Technologist and Storci R&D Laboratory Supervisor – led a speech about the differences between high and low temperatures drying systems...

New trend of pasta market
Mr Antoniazzi, Professor at University of Parma tells us about it

Pasta is a food product with a timeless fame. Since ancient times it has always been an essential element of human nutrition. During the centuries its capacity to adapt to the evolving life styles has been constant... Read all!

Pasta Museum
Anzio Storci: Find out the history of this charming Museum

Inside the medieval farming court of Giarola (Collecchio), there is the Pasta Museum, one of the six food museums of Parma province, testifying the story, culture and technology of pasta-making...

Fava & Storci: The story of a winning combination

The partnership was made possible by the strong relationship of professional esteem that was created with Eng. Enrico Fava in our early years. At that time, we were both working on a project for a large Barilla factory.
Our mutual respect and understanding developed over the years to come...

My work? A 67-year-long passion
Our President interviewed by Gazzetta di Parma

Read the interview with our President Anzio Storci published by "Gazzetta di Parma": the beginning, the success in the pasta machinery sector, the humility and love for his work which are his distinguishing features...Read it all, download the pdf!
 

Couscousline Storci

Couscous is the main food in North African diets. It is a product associated with an almost infinite number of recipes, and that is why it is bought and used by everyone. Its consumption has now reached Central Africa, and it is also spreading to Western countries...

WD presses: 100% washable
Our USDA-washdown presses are a guarantee

When aiming to export to the USA, machinery must observe the very strict FDA and USDA standards: washdown is the right word.Here at Storci we give this aspect a great deal of thought; systems are conceived in such a way as to allow for regular and constant manual...

Storci: offering our clients energy savings in the name of ethics and sustainability

Storci has for some time now been installing the Beltmix: this is the most interesting innovation of the last few years in terms of dough preparation technology. The Beltmix replaces the traditional shaft and blade mixing tank thanks to its pairing with the Premix^® pre-mixing unit and a patented slow-moving accumulation conveyor...

On everyone’s lips - Food blogger event in Storci
A day to remember

In October we welcomed 11 food bloggers and lifestyle experts into Storci for a day of  full immersion into our company business. A really packed day which kicked off with our rendezvous at Parma railway station followed by transfer to Storci and a welcome aperitif and  speech from our President, Anzio Storci...

Storcicom X is on line!
Special feature on Instant Pasta

The latest issue of our magazine is now available where this year you can read all about Storci's latest innovation in the feature on instant pasta.
Instant pasta is a healthy and tasty product which is ready in an instant!
 

Storcicom no.9 is now on line!
Find out all the latest news!

The latest edition of our magazine is now available and this year we have some great news for you:  our instant pasta lines! And there’s more: two important testimonials talk about us, find out who is behind them... and if that’s not enough, do you want  “A chat with...”?

Storci: analysis of a successful year
An interview with Michele Storci

2014 was important for us.  A year full of innovations and confirmations, which saw Storci as a main actor in an ever-expanding market. As usual, side by side with our partner of Fava...

Storci included in “La carica delle 101”
For sale online from Il Sole 24 Ore

Storci is mentioned in “La carica delle 101”, the e-book by journalist Adriano Moraglio, for sale online from Il Sole 24 Ore, the Italian daily business newspaper.

The e-book covers 101+ companies which, despite the current crisis...

Anzio Storci wins the “Parma Nostra” Sant’Ilario Award

The winner of the twentieth edition of the Parma Nostra Sant’Ilario Award is our President Anzio Storci, who was presented with the coveted prize during an event held in Storci on 18 January and attended by the Mayor of Collecchio and the Chairman of the Young Industrialists’ Association.

Storcicom VIII is fresh off the press!

Lots of news in this issue: we start with “turnkey”, Anzio Storci presents an important service offered to pasta-makers;  two exceptional testimonials: Pastificio Fabbri and Sarl Moulin Bouguerra, two very different companies, a single mutual referral: us!

We’re on TV Parma...
Look why!

Together with Barilla we have been awarded significant regional funding in recognition of our commitment to research and development, a sector which for us has always been of prime importance; in fact technology, development and innovation are the cornerstones of our philosophy and company culture.

The University of Parma: great collaboration with our laboratory

The Storci  Research and Development Laboratory boasts an important collaboration with the food science and technology and mechanical engineering Courses of the University of Parma. This helps to increase the prestige and fundamental role...

Storcicom VII is fresh off the press!
Don't miss it!

Our news bulletin is in its 7^th edition. Read what’s new at Storci this year:  learn about Storci’s commitment to energy savings: the results achieved with the Beltmix lines installed: "180 Beltmix systems, 73,000,000 kw/h saved, equivalent to 44,000 barrels of oil saved..." ...it’s all in this issue!