Alfieri Suisse Sagl

Passion for the product,
passion for the land

Piemonte, early 1970s: a gentleman from Turin fascinated by the culinary traditions of his wife's family, originally from the area, begins to travel the countryside of the Langhe and Roero collecting ancient recipes.

He is Domenico Masucco, first a grocery trader and then the founder of Alfieri, the first Italian pasta factory entirely dedicated to enhancing the Langhe pasta tradition, particularly Tajarin.

The challenge is not one of the easiest: it is to recreate the flavors of pastas and sauces made by hand by the women of the house in a world now very different from the past, not only in the gastronomic field, but especially at the technological level.

Domenico quickly realizes that the bet can only be won by creating a network of strong collaboration with producers in the area, so as to secure supplies of the most genuine ingredients close to those used by his grandparents, while mechanizing as little as possible the stages of pasta making.

The challenge is not one of the easiest: it is about recreating the flavors of pastas and dressings made by hand by the women of the house in a world now very different from the past, not only in the gastronomic field, but especially at the technological level.

Domenico immediately realizes that the bet can only be won by creating a network of strong collaboration with producers in the area, so as to secure supplies of the most genuine ingredients and close to those used by his grandparents, mechanizing as little as possible the stages of pasta making.

This is why even today in the pasta factory some steps are done by hand, such as packaging, and maximum attention is paid to controlling the entire supply chain, so as to preserve the organoleptic and taste characteristics of the ingredients.

In order to safeguard the quality of the products, however, it was necessary to develop a special technology, cold rolling, which, as opposed to the more common drawing, fully safeguards the flavors and nutritional properties of the pasta.

Drying takes place slowly with a steam oven, avoiding any alteration of the final product and recreating the same result as the traditional process, when Tajarin were left to dry in the sun in courtyards.

Over the years, it has come naturally to complete the Alfieri offer with other traditional products. Not only the traditional South Piedmont sauces and condiments, but also other specialties of the area such as fruit preserves, some desserts, truffles and appetizers. A store is opened next to the pasta factory, and the offerings are expanded to include various products typical of the Mediterranean diet, such as anchovies, oil, breadsticks, and high-quality semolina pasta.

This is how we arrive at the Alfieri taste experience, as good and simple as the pasta made by our grandmothers, as unique as the tradition of this generous land, whose legacy our company preserves and passes on with tenacious, patient passion.