This is the HISTORY of our PASTA, of our FAMILY and of our LAND.
We look to the past to go back to our origins in 1881
Country you go, Vermicellaio you find
The vermicellaio was the person in charge of the production of vermicelli pasta.
We could say that our story begins with Giuseppa Calamaro's father, who was called Giovanni Battista Calamaro (born around 1778) and that already in 1806 we find him as a vermicella boy in Carmagnola and in 1809 by profession a vermicellaio.
Francesco Casalis's parents were Domenico Casalis (born in 1818) by profession pristinaio and his wife Giuseppa Calamaro (born around 1819) by profession vermicellaia, in charge of the production of vermicelli pasta.
In turn, the son of Francesco Casalis (born in 1845) by profession.
Francesco Casalis as tenacious as pasta
It all began in La Loggia, a city in the province of Turin. It is here that we trace our story more directly and concretely with Edoardo Casalis (born in 1881) formerly a shopkeeper in pasta products and then later with the founder of ITALPASTA Francesco Casalis (born in 1910) was the son of Edoardo Casalis.
The beginning of our pasta-making adventure dates back to two centuries ago, years in which 3 small artisan pasta factories were already active. It is precisely Francesco who, thanks to his great love for pasta and his entrepreneurial spirit, brings these realities together by founding the Italpasta company.
Good pasta starts with milling
The Berruto family becomes the owner of a mill in Chieri where the wheat is ground for the production of flour and semolina, the roots of a family tradition that will be inextricably linked to pasta.
Renato Arrighi founds the pasta factory of the same name in Carmagnola, launching the brand and starting to successfully distribute the product to the nascent large-scale retail trade. The path of this company soon led it, starting from the 70s, to turn primarily to the foreign market, so much so that in the 90s Arrighi was one of the leading exporters of pasta on the difficult market in the United States.
Experience and Tradition
The Berruto family expands the business activity by bringing together the experience and tradition gained by the three original pasta factories under a single brand; in fact, from their merger, the Italpasta company was born in La Loggia (TO), which started the production of different types of dry pasta.
More and more pasta makers
The Berruto family acquires the majority stake of Arrighi, giving a glimpse of the firm will to unify the pasta-making traditions of the Piedmont area in which his entrepreneurial adventure is taking shape under a single management. The strength of this union lays the foundations for further corporate growth that will materialize in the years to come.
Unity is strength
The circle between the various protagonists of the historical journey closes, Pasta Berruto brings together the two main brands Arrighi and Italpasta, thus capitalizing on the production of pasta of all types and sizes over a century of experience and tradition.
Having retained its vocation for exporting to markets around the world, the internationality and authority of the company was strengthened in 2007 with the entry into the shareholding of Webcor Group, an important multinational holding.
A Full of Values
In 2014, an ambitious business expansion plan was launched, which passed in a very short time from the design study to the operational phase.
Areas adjacent to the current plant have been acquired, for a total area almost doubled, on which the construction of new buildings is planned to support the company's production expansion.
It is in fact the installation of new lines and the consequent necessary implementation of offices and spaces for the adequate storage of goods.
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