Perfil
Antico Pastificio Morelli 1860 has been making fine pasta in Tuscany for five generations. Today the
company is still run by the father, Dino Morelli, and his three sons Antonio, Lucia and Marco.
The characteristic that makes Morelli pasta unique, is the wheat germ that is reintegrated into the
pasta mix. Wheat germ is the heart of the grain of wheat, rich in flavour and nourishing active
ingredients. The pasta is still produced using old traditional methods beginning with the careful
selection of the best durum wheat semolina. The pasta is kneaded slowly and dried at low
temperature in compliance with Italian food and health regulations. However installations in stainless
steel, equipped with a metal detector, are of the latest generation.
Morelli produces a wide range of pasta: pasta with wheat germ, egg and special organic pasta,
traditional pasta like pici, pappardelle, flavored pasta with truffle, squid ink, saffron, lemon pepper,
red chilli.... as well as pasta gift packs.
We have always relied on our craftsmanship to develop those niche markets that represent a vital
segment for the pasta production sector, using our flexibility and experience over a hundred years.