Quality

The characteristics that pasta should have in order to meet the consumers’ requirements and expectations are the following:

1. An even amber yellow colour without any reddish shade, and without black, red or with dots.
2. After cooking, the surface of the pasta must be smooth and not sticky. The appearance in the dish must be untied and must give a good resistance to the mastication (the so-called “al-dente cooking”).
3. A pleasant aroma and typical of pasta.
4. A product without any chemical contaminations.

All those features can be judged through tools of laboratory and/or panel tests and are the basic requirements of the prime Italian quality pasta.

Pasta Berruto products are manufactured according to the Italian, European and international regulations.
The management is aware that the product security is a target that the company must not renounce to in order to fully satisfy our clients.

The quality system is constantly renewed in accordance with the ISO 9001:2000 regulations and with the international quality standards IFS and BRC.

To achieve these goals, our company purchases raw materials exclusively from prime Italian mills, it applies the most modern technologies to process them, and above all, it focuses in all the human and technical resources for the production of prime quality pasta.

In the production process, the semolina is analysed and monitored in our Lab before final acceptance; the phases of the pasta production, the packing process, the storage and shipment are constantly under control thanks to an advanced tracking system within the company. This tracking is guaranteed by the use of a computerized labelling system which makes use of the EAN 128 (SSCC) standard.

These actions result in a finished product that always conforms to the organoleptic specifications and that fully meets our clients’ requirements.
CLICK HERE TO DOWNLOAD THE IFS/BRC CERTIFICATES.