Pasta: tradition, culture and identity of a territory
Tell me what you eat and I'll tell you who you are ... We are what we eat ... There are many quotes in literature that associate products with the person and both concepts with a specific territory. Pasta, in particular, has become over the centuries a cultural expression of every single territory, has been transformed into a tradition, has entered its development processes, in other words, pasta is part of the history of a territory and has also contributed, in a significant way, to the definition of the identity of the people. In short, pasta is a food that has gone beyond itself, and has moved from the kitchen tables to areas, until a few years ago still unthinkable. When we talk about pasta, therefore, we talk about people, tradition and territory. And our pasta was born in a territory, the Marquisate of Crotone, characterized by vineyards, olive groves, woods and an abundance of water: all ideal conditions to produce an excellent wheat and therefore an excellent product. But the good product must be accompanied by a manufacturing process that is as close as possible to the traditional, and this is why our company has the pride of defining itself as an "artisanal pasta factory", applying cutting-edge technologies to production that allow products with visual, intrinsic and visual characteristics to be obtained superior organoleptic, in full respect of tradition.
The Artisanal Pastificio Astorino
Pastificio Astorino was established in 2002 in an agriculturally focused area, where nature expresses its diversity through favorable climatic conditions and fertile land, within a context rich in tradition and innovation. The use of durum wheat semolina and artisanal processing are the fundamental elements that have allowed us to achieve the highest quality in the production of both fresh and dried pasta. From the beginning, the company's philosophy has driven Astorino Pasta to pursue quality. By selecting the best raw materials available on the market and using cutting-edge technologies to obtain products with superior visual, intrinsic, and organoleptic characteristics, all while respecting the traditional features inherent in various regional pasta shapes.
Tradition as a Driver of Development
How wonderful it was to see our grandmothers prepare the famous "homemade pasta". Watching them mix different ingredients, with varying colors, skillfully combined so that they all come together into one product that was unimaginable at first. The secret? Undoubtedly the excellent quality of the ingredients, which characterized its pure authenticity, and the ability to combine different products and flavors into a single dish. An art and tradition that must not be lost over time. Over the years, the Astorino company has specialized in the production of typical regional products: short and long maccheroni al ferretto, covatelli, strozzapreti, trofie, and orecchiette. The use of durum wheat semolina and artisanal processing have been the key elements to achieving the highest quality results in pasta production. The pride of the company is its Calabrian pasta shapes, such as covatelli and maccheroni.
Innovation as a Way of Life
Pastificio Astorino has participated, in collaboration with the Magna Graecia University of Catanzaro, in several studies on its products, funded by the Calabria region. This partnership has been at the center of various university research projects, which led to the creation of new types of pasta. One such pasta is a functional pasta enriched with hemp seed flour, developed through the ALIFUR project, "Development of New Functional Foods for Rehabilitation," where it was developed, produced, and scientifically tested. This research had the honor of being published in the prestigious journal "Nutrients". This new functional food was administered to patients undergoing rehabilitation after arthroplasty at the FKTSalus srl center, leading to both a reduction in pain symptoms and a decrease in bone alkaline phosphatase in just 6 weeks. Another new functional pasta was developed through the PAFUCOL project, effective in treating polygenic hypercholesterolemia, helping reduce serum LDL cholesterol levels. Finally, the latest project, still ongoing, involves producing functional pasta made by blending ancient Calabrian grains, provided by ARSAC, to be used as a new option
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Pasta: tradition, culture and identity of a territory
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