There are over 90 types of fresh pasta produced by Pastificio Bolognese Muzzarelli of Turin. And there are 70 years, in 2019, of presence on the Turin square with product lines sold to the final consumer, in the laboratory in Via San Secondo 69, and to the majority of entrepreneurs in the catering industry in Turin and Northern Italy.
The production boasts a wide variety of choices: from filled pasta to wholemeal pasta or with special flours such as khorasan wheat, from short/long pasta to tagliatelle, from gnocchi to pasta for special moments such as red hearts for Valentine’s Day, green abetini and capon agnoli for Christmas to fresh pasta without eggs.
At the base there is always the use of fresh and seasonal products (coming from exclusive suppliers), the passion of a third generation family – led by sisters Cristina, Laura and Elena with the careful and discreet eye of their father and patron Achille – and a wise creativity, elements that characterize the history of the pasta factory.
This long story began in the post-war period when grandmother Alda started to produce tortellini by hand in a small store in Turin; since then innovations have followed year after year always respecting the environment and the territory to offer the consumer a high quality product.
The equipment and the production technologies used ensure the products the maximum hygienic and sanitary control in relation to the Decree Law 626/94 and the C.E.E. stamp. (IT 9-1638/L C.E.). A careful work of planning and self-control in collaboration with a chemical laboratory affiliated to the Pasta Factory, allows to certify every single outgoing processing both for Italy and abroad.