Laboratorio Artigianale Tortellini was created in 1980 by Edoardo Bacchini and his wife, who have generations of experience in pasta-making. Their two great plans were: selling fresh pasta to local restaurants, and freezing. In 1984 Edoardo patented a machine for garganelli romagnoli, after which production became faster and the cold chain was increasingly employed. By the 1990s there were about 60 types of fresh pasta distributed to various parts of Italy, and two production lines were started: pre-cooked lasagne, under the Prontosfoglia brand name, and potato gnocchi. In 1998 Surgital Spa and the Fiordiprimi lines appeared, for quality ready meals. The market developed throughout the world. Today there are nine brands and the same number of product lines of frozen fresh pasta, single or multi-portion ready dishes, and frozen sauces in pellet form. The company is a benchmark for the catering industry, bars, hotels and fast-food venues.

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