A packet of Astorino Pasta narrates and holds the territoriality, typicality, the peasant tradition and the flavors of the past that is a piece of Calabria and of being Italian.

The Astorino Pasta Factory was founded in 2002 with the aim to produce pasta combining tradition and innovation. During the years it specialized in the realization of regional products such as: short and long  maccheroni,  cavatelli, strozzapreti, trofie and orecchiette.  The pride of the company are the Calabrian pasta shapes like macchaeroni and cavatelli. Today Astorino is present in Calabria and in the best delicatessens specializing in Italy as well as abroad with small market shares in Germany, England, France, Luxembourg, Switzerland and the United States.

The Philosophy of the Company

From the beginning, the philosophy of the company has led the Astorino Pasta to pursue production of quality: selecting the best raw materials available on the market, applying to production technologies that would allow products to be obtained from visual characteristics, intrinsic and organoleptic with full respect for the tradition. The company, strong of thought and developing a sustainable production policy in 2012, has created co-generation environmentally friendly solar plant which has enabled it to significantly reduce CO2 emissions into the environment.



Always with an eye towards business development, which would take in account of a policy of sustainable development, the Astorino Pasta has set, from the start, the aim of making production distinctive, making reference to the recovery of old varieties of wheat cultivated in the past on the territory, with the intent to obtain semolina for pasta and bread making. Starting from this idea and contextualizing it in a perspective of biodiversity, providing for a better environment, the Astorino Pasta has included it in an industry chain, with the aim of obtaining products at zero kilometers with nutritional requirements and organoleptic superior to conventional productions.



The Senatore Cappelli durum wheat with its cultivation in Southern Italy and especially the Marchesato Crotonese represented for generations a valuable tool for food and economic sustenance. Durum wheat with exceptional characteristics, free from contamination by mutagenesis resulting from exposure to radioactive rays, thus deemed variety elected, both as progenitor for many other varieties still grown today and as a guardian of exceptional protein and sensory characteristics.
Unfortunately, in the early 70s the industry decided to supplant for varieties with more productive characteristics, but leaving its excellent peculiarities. After a preliminary testing phase, today Astorino pasta is almost ready to make a production of sizes obtained with resulting from Senatore Cappelli durum wheat. In these years of experimentation the Astorino Pasta performed tests of making pasta, adding to the semolina obtained by the Senatore Cappelli durum wheat made from other grains grown increasingly in the territory of the Marchesato in Crotone.