NUOVO PASTIFICIO ITALIANO SRL

The production reality of Nuovo Pastificio Italiano S.r.l. perpetuates the consolidates pasta italian and foreign food industry of Fioravanti. The plant can satisfy the most different production requirements, in fact the company produces tortellini/raviolini with three different preservation methods: fresh (+4°C); stabilized in atm (+24°, 120 days shelf-life) and dry (+24°, 365 days shelf-life); in 2008 the company was able to benefit from the addition of a production line dedicated to fresh egg pasta, and from 2019 also fresh durum wheat semolina's pasta +4°.