The Pasta Factory

Since 1964, our history has been written in pasta. And pasta runs in our family’s blood.

The origins

Way back in 1964, Mario Temporin and his family started making pasta and tortellini in a small workshop in Lugagnano, a small village in the province of Verona. A sincere, genuine passion that inspires. Thus it was that Antonio Temporin, Mario’s son, decided to follow in his father’s footsteps, learn how he did things and get his hands dirty - with flour, throwing himself wholeheartedly into the production of egg pasta. The results were soon the talk of the town.

The Evolution of Quality

As time went by, Antonio’s pasta-making art increased the success of the small workshop in Lugagnano, that started to feel a bit cramped. It was time to think bigger: in 2000, the Temporin Pasta Factory moved to Sommacampagna, in the province of Verona, in markedly more spacious premises. Today the factory boasts four complete production lines, for dry, fresh and filled pasta, that have allowed it to bring the taste of tradition and the balanced goodness of Mediterranean cooking to the world.


What does the future hold?

The future of the Temporin Pasta Factory is as golden as an ear of wheat. The company continues to grow, under the watchful eye of the third generation. It grows in figures and in the number of employees and with it grows the production plant, which has become more efficient and competitive. But we have not allowed technology to change us: our love of things done well is as genuine as it was fifty years ago, when Mario and Antonio would plunge their hands in a bag of flour, in their little village workshop.

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