Tradition and quality moving into the future

The Barbieri pasta Factory was estabilished in 1920 by Augusto and Erasmo Barbieri.
In the course of its long-standing activity, its products have always met the increasing favour and appreciation of consumers throughut Italy and world.
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.