Savigliano, CUNEO, Piedmont.
Nonno Giovanni, born in 1889, and Nonna Paola, born in 1897, planted the first wheat seed of Pasta Bossolasco. To them we owe the passion transmitted through the generations and the merit of fields cultivated with dedication starting from the 1920s, in the Marene farmhouse in the Tetti Famolassi district.
The history of the Bossolasco family continues with Nonno Bernardo and Nonna Orsola, entrambi classe 1924. After moving in 1962 from Marene to Savigliano, in via Torino in the “Peschiera” farmhouse, , they lay the first brick of what is currently our farm. Nonno Bernardo continues to be a silent guide who – with his agricultural vocation and the pride of the wrinkles around his eyes, signs of hard work in the fields – lives lives in our wheat and in our pasta.
Born in 1961, Piero is always by his son’s side to guide him in his daily choices, helping him build the future of the farm without losing sight of the past. Where his hand ends, Emanuele’s begins.
Until 1990 the Bossolasco family also dedicated itself to the breeding of piedmontese friesian cattle, which then abandoned to specialize solely in the cultivation of cereals. Farming, which began in the 1920s, has passed through each of the generations of the family …
And then Emanuele choice to change the fate of the farm.
The young Bossolasco continues to be a farmer but with the courage to close the circle of the supply chain, thus transforming the wheat of his grandparents into a dream: the production of Pasta.
“We haven’t invented anything, we make pasta, but we make it best!”
Savigliano, CUNEO, Piedmont.
The territory is an integral part of the reality we create and in which we live. A real ecosystem that also clearly contributes to the production cycle of Bossolasco pasta. Our farm was born in the countryside of Savigliano, a city in the province of Cuneo surrounded by a vast plain, clear rivers and majestic mountains including Monviso, a UNESCO biosphere reserve. We are proud to be included in the 1% of dry durum wheat semolina pasta factories in northern Italy. We are proud to have created a production and processing chain in northern Italy. We have risked betting on a geographical area, Piedmont, unconventional for the production of pasta, but the risk has paid off and the flavor of this land can be found on your tables.
The raw material is totally cultivated on the farm, we do not limit ourselves to being a pasta factory: all the wheat from which our artisanal pasta is born is grown in the 77 hectares of fields of our farm in Savigliano. A land with a strong agricultural vocation, characterized by a continental climate ideal for the cultivation of durum wheat. A clayey soil rich in organic matter. Growing durum wheat requires, in fact, careful consideration in choosing the most suitable soil to obtain excellent quality and yield in terms of productivity. Our family has carried out a careful research in order to identify the most suitable land for each type of wheat. An important choice that affects the quality of the raw materials grown. You can rediscover this by tasting our artisan pasta.