• OUR HISTORY
  • FROM SEED TO PASTA
    • THE WHEAT
    • THE FIELDS
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    • The Fields
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  • OUR HISTORY
  • From Seed to Pasta
    • The Wheat
    • The Fields
    • Pasta
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shop pasta bossolasco
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pasta bossolasco

OUR HISTORY

It consists of 77 hectares of fields that we have cultivated for more than 3 generations.

Be part of it
FROM SEED
TO PASTA

At nature’s rhythm from wheat to pasta, this is our way of doing the supply chain.

Discover the supply chain
CONTACTS

Our journey continues with a fork

Contact us

We cultivate dreams

we collect quality

the history

“The earth produces the grain. But man produces the dream of wheat, and it is the dream that allows things to come true.” 

Proverbio Indiano

The new generation of Bossolasco family starts here.

Discover the history of Pasta Bossolasco

FROM SEED TO PASTA

The wheat
We are Growers of the Earth’s gold.

Everything starts from the beginning, the raw material: the wheat. Discover the grains we have selected.

Discover our wheat
The fields
We are farmers

We are farmers: we live at nature’s rhythm, declining the magnitude of our passion over an extension of 77 hectares of fields, cultivated with passion.

Discover our fields
Pasta
We are brave dreamers.

Making pasta is simple, wheat and water are enough, but it’s not that easy. The manufacturer’s signature is left in the texture of the pasta.

Discover our pasta

Choosing which pasta to eat is deciding

what kind of italianness to promote.

Let the experts speak

masters of food

Simplicity, creativity and freshness. Bringing the flavors and tradition of Italian cuisine to the table is a real challenge. It all starts with the selection of the right ingredients, the guarantee to create a quality first course. The choice of raw material is what embodies the essence of the recipes. Bossolasco artisan pasta is the ideal ally for a taste experience. Our table experts can confirm this.

Giuseppe Paganini

Tota Virginia (Serralunga d'Alba)

«Over the years we have witnessed an evolution of Italian cuisine. We started asking ourselves a series of questions about the quality of what we eat. »

Lukas Weber

Lukas Weber (Bra)

«A tourist always associates Italy with pasta and pasta with Italy. For tourists, eating good pasta with a sauce made properly is another matter entirely.»

Francesco Oberto

Ristorante Da Francesco (Cherasco)

«The tourist arrives in Langa and looks for a good dish of pasta. Let's talk about durum wheat pasta, what do you expect? We can put all the seasonal ingredients, cooked perfectly, but I always say: it is simplicity that wins.»

Manuel Bouchard

Antinè (Barbaresco)

«If you start your meal with a quality pasta you don't need to accompany it with too many ingredients, but in my opinion a cleaner taste makes the raw material stand out.»

Gabriele Piscitelli

Ristorante Donna Selvatica (Neive)

«The choice of the ingredient becomes fundamental. That's 60% of the dish. Pasta is our symbol, we cannot change it and for this reason it is important to give the best of ourselves.»
Contact Us
info@pastabossolasco.it
Pasta Bossolasco Società Semplice Agricola
Strada San Grato Collarea, 3
12038 Savigliano (Cn) Italy
P.IVA 03977860042 – C.F. 03977860042
REA CN-327661
pastabossolasco@mypcert.it

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Pasta Bossolasco Società Semplice Agricola
Strada San Grato Collarea, 3
12038 Savigliano (Cn) Italy
P.IVA 03977860042 – C.F. 03977860042
REA CN-327661
pastabossolasco@mypcert.it

PRIVACY

Contact Us
info@pastabossolasco.it
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