The selection of Italian Tradition: pasta factories not to be missed
In the heart of Emilia, where every pastry is tradition and every filling a family story. Fresh, hand-made pasta continues to represent the authentic soul of one of the most beloved cuisines in the world. A living heritage, handed down by generations of sfogline, still today protagonist thanks to the excellence of craftsmen and pasta makers who guard its identity.
To enhance this gastronomic treasure, the editorial staff of Italian Tradition has selected the best Emilian pastries, true ambassadors of regional tradition, able to combine craftsmanship, research and respect for historical recipes.
The art of the sfogline, school of Italian culture
The Sfogline are the soul of this culture: women who, armed with a rolling pin, know how to create from a few ingredients – flour and eggs – a universe of shapes, textures and flavors. Their hands are precision tools, they pass on an almost ritual gesture, where each step is codified by centuries of experience.
The selection of Italian Tradition: pasta factories not to be missed
After a careful analysis of production, supply chain, attention to the ingredients and fidelity to tradition, the editorial staff of Italian Tradition has identified five artisanal excellences that keep alive the true Emilian pasta.
Fresh red pasta (Modena)
Founded in 1955, Pasta Fresca Rossi represents the tradition of fresh handmade pasta in Modena, in the heart of Emilia-Romagna. The production follows traditional Emilian recipes, using carefully selected and high quality ingredients, such as Parmigiano Reggiano and Mortadella Bolognese PGI.
La Lanterna pasta factory (Bologna)
Born in 1955 from the passion of Gabriele and Ettorina for fresh pasta and traditional Emilian cuisine, the Pastificio La Lanterna is dedicated to the production of fresh egg pasta according to the best tradition. Offers over 90 types of pasta, including drawn pasta, stuffed pasta and gastronomic specialties. The company is certified IFS (International Food Standard), guaranteeing safe and high quality products.
Gastronomy Piccinini (Reggio Emilia)
Located on the hills of Reggio Emilia, near the Carnione Park, Gastronomia Piccinini produces fresh pasta following ancient Emilian recipes, using only local raw materials. The company has a century of history, dating back to the culinary traditions of grandmother Amedea in her small restaurant in Muraglione di Roteglia.
Real Pasta (Reggio Emilia)
Founded in 1962 by the Emilian couple Gino Boccedi and Norma Pifferi, Real Pasta has grown from a small laboratory to a nationally recognized industrial reality. The company combines innovation and tradition, selecting high-quality raw materials, including eggs from land-raised hens, mortadella, cured ham and Parmigiano-Reggiano aged 24 months. Real Pasta is BRC and IFS certified, guaranteeing high quality standards.
Pastificio Battistini (Cervia)
The Battistini pasta factory, located in Cervia, is renowned for selling fresh pasta and traditional products. Offers a variety of products, including cappelletti, tortellini and other local specialties. The shop is located in Via Levico, 33, and is open every day from 8:00 to 13:00, except on Wednesdays.
These pastries represent the excellence of the Emilian tradition in the production of fresh pasta, keeping alive the recipes and craft techniques that make unique the gastronomy of this region.
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