Discover our best offers on Pasta Riscossa

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Dear Customers, We are pleased to present our best offer on Riscossa pasta!

Artisan tradition, passion, dedication and over one hundred years of experience have transformed a small family-run business into an entrepreneurial reality projected towards the future. The story of Riscossa begins in Corato, Puglia, in 1902. It is here that Cavalier Leonardo Mastromauro founded the "Leonardo Mastromauro & Figli" pasta factory, a small family-run artisan business. Soon, the quality of Mastromauro pasta determines its success locally: already at the end of the 1940s the production of the pasta factory reached the impressive figure of thirty quintals per day. During the fifties, production grew further, rising first to one hundred and then to three hundred quintals per day. The pasta factory's activities move to a larger location, and the company is renamed "Pastificio Riscossa": a reference to the impetuous and innovative character of the founder, but also a note of hope in a difficult historical period - the immediate post-war period - in which the country ardently dreamed of economic rebirth and social redemption. In 1971, with a production that now reaches five hundred quintals per day, the Riscossa pasta factory begins to equip itself with the first industrial plants, still manually adjustable. The traditional processing method is gradually perfected thanks to a constant innovation process, which continues today. Meanwhile, Cavalier Mastromauro's sons, Nunzio and Giuseppe, take over the management of the company, giving life to the current corporate structure. Today, with over a century of history behind it, Riscossa is a large industrial reality projected towards the future: it has over one hundred employees, and exports its products all over the world. The passion and love we put into our work, however, has remained the same as it once was. Pasta Riscossa is prepared exclusively with durum wheat semolina and water. Even today we follow the classic processing method - which involves the three phases of kneading, drawing and drying - to keep the properties of the wheat grain unaltered, and bring the great tradition of Italian pasta to your table.


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