Pastificio Palandri SRL

The pasta factory Palandri produces pasta for over 110 years, from the late 1800s.

In those years, the dough was produced mostly in a home, were grandmothers who know the right angles of the house knew where to store it, just made, to be able to dry it properly.

The ingredients were sourced from local farmers and tools were basic, it was perhaps this that guaranteed the pasta that taste of grain and that genuineness.

In the following years the high demand derived from population increase and the advantages in terms of perishability have been the occasion for a rapid evolution in the production method, is able to obtain greater quantities due to rudimentary systems which basically reproduced what you He did before in the home, large hand-presses and systems with forced circulation of hot air and sped allowed to control the process.

They are being born the first plants to static cells, large wooden boxes or even entire rooms where air is introduced at about 45-50 ° and are unable to obtain a finished product in 24-30 hours.

From here on the advancement of food technology evolves very quickly, in the 60s are introduced the first machines called "low temperature" that let you use air to almost 60 ° leading the drying time up to 15 hours.

In ten years you get to use "high temperature systems" which halve the time using air at 80 ° and in the nineties are only 4 hours with the implants to "very high temperature."

Today we pass from the semolina to the packaged product in less than 3 hours.