 The Spigadoro brand took shape in 1822 with the basic pasta-making ingredients of a grinding stone, pure water, golden wheat and the passion and the craftsmanship of Mr. Antonio Petrini. Since then five generations of family experience enhanced by technological innovations guarantee a premium quality pasta enjoyed on dining tables the world over.
The reason that makes Spigadoro better is due essentially to its content: the durum wheat – and therefore its protein and gluten content – which gives the pasta its resistance to overcooking, provided it is made without technological shortcuts. In fact the qualities of good pasta depends not only on careful selection of ingredients, but also on processing methods employing state-of-the-art technology to preserve its nutritional and organoleptic feature.
Spigadoro in India today: we have been working to build Spigadoro as a high quality pasta. It is now recognized as such and Spigadoro is the leading brand of pasta in India.
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