Alfieri Suisse Sagl

Passion for the product,
passion for the land

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

He is Domenico Masucco, first a food merchant and then the founder of Alfieri, the first Italian pasta factory entirely dedicated to promoting the tradition of Langhe pasta, in particular Tajarin.

The challenge was not an easy one: it involved recreating the flavors of pasta and sauces made by hand by local women in a world that was now very different from the past, not only in terms of gastronomy, but above all in terms of technology.

Domenico immediately realized that the challenge could only be met by creating a strong network of collaboration with local producers, in order to secure supplies of the most authentic ingredients, similar to those used by his grandparents, and by mechanizing the pasta-making process as little as possible.

The challenge is not an easy one: it involves recreating the flavors of handmade pasta and sauces made by housewives in a world that is now very different from the past, not only in terms of gastronomy, but above all in terms of technology.

Domenico immediately realized that the challenge could only be met by creating a strong network of collaboration with local producers, in order to ensure the supply of the most authentic ingredients, similar to those used by his grandparents, while mechanizing the pasta production process as little as possible.

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

In order to safeguard the quality of the products, it was necessary to develop a special technology, cold lamination, which, unlike the more common extrusion process, fully preserves the flavors and nutritional properties of the pasta.

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

Over the years, it became natural to expand the Alfieri range with other traditional products. Not only traditional sauces and condiments from southern Piedmont, but also other local specialties such as fruit preserves, desserts, truffles, and appetizers. A shop was opened next to the pasta factory, and the range was expanded to include various typical products of the Mediterranean diet, such as anchovies, oil, breadsticks, and high-quality semolina pasta.

This is how we arrived 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 heritage our company preserves and passes on with tenacious, patient passion.