Catalogo Fiere Parma

Tagliatelle “sfoglia classica” are simply extraordinary: they taste real, genuine. They seem “handmade”. The secret lies in the “Luciana Mosconi Method”: the best semolina, the freshest eggs, a rough and firm texture and a very slow drying process lasting more than 24 hours.
Our Pastificio has always been committed to the fight against climate change. In 2012, we were the first in the sector to sign a Voluntary Agreement with the Ministry for the Environment aimed at reducing and offsetting the CO2 released during the production, distribution, use and disposal cycles of pasta.