Barbieri pasta Factory was estabilished in 1920 by Augusto and Erasmo
In the course of its long-standing activity, its products have always
met the increasing favour and appreciation of consumers throughut Italy
Tha high standard of Barbieri's gastronomic specialities is the result
of a constant and continuous commitment to quality in all phases of production,
from the selection of only the best ingredients through to the final product.
Barbieri's pasta products whether made of durum wheat flour or whit eggs,
come in various traditional and special shapes and sizes.
But whatever the format, Barbieri pasta can invariably be distingued thanks
to its unique quality, namely:
Its rigorously selected, top-of-the-range, quality controlled ingredients!
In fact, the flour, the eggs and every other ingredient are thoroughly
analyzed and only the best go into making Barbieri pasta.
Additional chemical, nutritional and hygienic controls are also carried
out to ensure the consumer a truly superior product.
Particular attention is given to controlling the quality and quantity
of the gluten in the semolina as well as to its granulometry, so as to
guarantee only the finest flour.
various other controls are also carried out including the determination
of humidity levels during drying.
Moreover, thorough inspection are conducted to check the appearance, texture
and quality consistency of the various shapes and sizes of pasta.
On the verge of the 21st century, the Barbieri pasta Factory has acquired
new tecnology and made considerable investments in modernizing and expanding
its manufacturing facilities.
Ever careful to maintain the high level of its long-standing legacy, Barbieri
is nevertheless equally committed to innovating its production tecnhniques
and methods, so that both quality and tradition may successfully move
together into the future.