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Via Toniolo, 3/A
61032 Fano (PU) Italy
Tel: 011 39 0721 854476
Fax: 011 39 0721 854975
E-mail: columbro@columbro.com
www.columbro.com
Production:
Durum wheat; egg noodles; pasta with cepes, cuttlefish, truffle, pesto, lemon, saffron, beetrot, tomato, spinach.
The “Columbro” Pasta Factory was established in 1972 by Acrisio Nicola Columbro and Ines Ghiandoni.
Now the factory, which covers an area of about 4,000 square metres, is a quite big one, but the craftsmanlike care with which our products are made is still the same as in the past. Important investments in technology have been made in order to improve the product rather than to increase the output, because technology can actually improve quality, provided that it is not used only to increase production. The use of 10-quintal presses to produce 3.5 quintals per hour, and the drying process at a low temperature (55 to 60 degrees) prevent the product from warming up, thus keeping all its nutritional properties unchanged. That is why our products are tastier and go farther than those by other brands, by about 20% for short pasta and by 40% for “fettuccine”, noodles, etc. We use bronze dies to get rougher pasta, which allows better absorption of seasoning. Only Italian raw materials are used, 80% to 90% of which from the Marches, because high quality and wholesomeness are a must for Columbro. Unfortunately, today many big industries buy raw materials from countries where sanitary checks are not so strict, and where chemical products which in Europe have been banned for years are still used. At Columbro, any of our products is made with the same care we would put in preparing food for our children.
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