Pastificio Lettieri was born from the love of four brothers for pasta, a feeling which was transferred to them from their maternal grandfather, who was a skilled pasta maker.
In this production company, in a charming town in Tuscany, high-quality dried pasta is produced, in particular dried egg pasta, with special attention to the genuineness of raw material: durum wheat semolina made from 100% Italian wheat, fresh Italian eggs and water.
The factory rises in Follonica, a little and quiet town in the province of Grosseto, in the heart of the Tuscan Maremma.
The structure housing Pastificio Lettieri consists of 350 mqs, in the production laboratory the production and packaging of dry pasta occur in compliance with HACCP principles.
Our priorities: quality and safety
Our main objective is to guarantee the quality of our pasta, focusing our attention on the genuineness and the local origin of the only three ingredients used: durum wheat, eggs and water.
We only purchase Italian raw material, working with suppliers who act respecting HACCP rules. We ensure traceability of every single lot in each production of pasta, from farm to table, as required by legislation.
Raw material is chosen on the basis of nutritional, hygienic and ethical quality guarantees given by the seller: about semolina, suppliers are chosen considering their capacity to provide semolina with appropriate humidity values, protein content, gluten index and specific granulometry; we chose these features after thorough research and organoleptic tests.
Eggs we use are fresh and pasteurized to ensure maximum hygiene safety. The farm from which they come provides hygienic guarantees on the feeding of the hens and the genuineness of the eggs, free of preservatives or dyes.
The water used is analysed to obtain guarantees about its purity and adequacy in reference to Legislative Decree n.31 / 2001. Also final product is constantly tested in an accredited laboratory to assess the compliance with the limits of humidity, ash content and microbial load values.
Our operating methods
We use traditional and artisanal methods. Our pasta is extruded through bronze: this process gives it a rough and porous texture, characteristics that allow it to capture sauces and condiments. Furthermore, the thickness of our formats, carefully selected after research and experimentation, provides it with an extraordinary cooking resistance (average cooking time: 10 minutes).All our pasta products are dried in static cells at a low temperature (no higher than 40-50 ° C) and very slowly (for about 24/36 hours), this approach ensures that the product preserves its organoleptic and nutritional qualities.
Our production potential Currently our factory daily works about 550 kilos of semolina in one turn of job, however we are able to double the actual production force and produce about 11 quintals of pasta every day. We also aim to further increase our production potential by purchasing new equipment and plants and expanding our staff to get to the processing of 22 quintals of semolina every day over the next few years.We have the ambition to become a regional market leader in the next five years and to enter the national and international market over the next ten years.
Our customersCurrently we are present on the Italian market, but also on the European one, where our pasta is becoming increasingly popular. Our customers are small retailers and restaurants, but also the GDO appreciates our pasta, in fact we now are already suppliers of the Conad group.