Welcome! We are finally online with our Elle Pi Food Blog, a space dedicated to our loyal customers and to all those who will come into contact with us by browsing.
Opening a blog entirely dedicated to our company represents for us the beginning of a new adventure, in which to make all our knowledge available but above all to reach those who do not know us and can find interesting news to discover in our reality.
Our goal is to tell the best of our company, offer more information about our services and respond to comments and requests from web users.

To this end, we will briefly tell you how our long, egg and flavored pasta are made

La pasta di Elle.Pi.Food,

Born thenth and rigorous selection of excellent raw materials: durum wheat semolina with superior characteristics; high protein content; high gluten content; high granulometry values ​​and a limited ash residue.

Our egg pasta and "gourmet specialties" (durum wheat semolina pasta with the addition of porcini mushrooms, olives, truffles ...) are produced by "rolling", a process used by few producers due to the high processing costs.

This type of processing avoids, unlike extruded pastes, the overheating of the dough, thus maintaining the intrinsic organoleptic characteristics of the raw materials.

The slow drying, which lasts from 15 to 18 hours, is carried out in static dryers at low temperatures to avoid alteration in the gluten structure

The high quality does not forget, however, the essential requirements to guarantee the final consumer a strictly controlled product: in the factories where we produce our pastes, the most scrupulous application of HACCP is followed and the controls required by IFS BRC certifications are applied.