Pasta di Liguria, Italy - Liguria

Pasta di Liguria, Italy - Liguria The Minaglia brothers in Montoggio, a small town in the Ligurian hinterland behind Genoa, have been making handmade durum wheat semolina pasta for over 30 years. The family-run company Pasta di Liguria, which for centuries has preserved the centuries-old Ligurian pasta tradition, Paolo and Francesco have become the main producers of regional formats known and appreciated all over the world.

The Minaglia brothers in Montoggio, a small town in the Ligurian hinterland behind Genoa, have been making handmade durum wheat semolina pasta for over 30 years. The family-run company Pasta di Liguria, which for centuries has preserved the centuries-old Ligurian pasta tradition, Paolo and Francesco have become the main producers of regional formats known and appreciated all over the world.

  • Pasta di Liguria


    copyright photo / image: pastadiliguria.it
  • Pasta di Liguria

    Between the sea and the mountains

    Liguria, one of the smallest Italian regions, is an area characterized by strong contrasts: the coastal area and the hinterland.
    The interplay between the territory that offers products of a different kind and the ingenuity of the population make Ligurian cuisine one of the healthiest and most balanced on the peninsula. The extreme diversity of the climate and the serenity of the residents led to the development of a distinctive kitchen idea between the coast and the hinterland. There is a wide range of tasty and simple dishes from this area.


    copyright text : pastadiliguria.it
  • Pasta di Liguria


    copyright photo / image: pastadiliguria.it
  • #userlike_chatfenster#