Meet Astorino

Meet Astorino

Established in 2002 in a region renowned for its agricultural vocation, Pastificio Astorino embodies the diverse bounty of nature, benefiting from favourable climatic conditions and fertile landscapes, all while embracing a rich tapestry of tradition and innovation.

Pasta: Tradition, Culture, and Regional Identity

When we speak of pasta, we speak of people, tradition, and the essence of a territory. Our pasta is born in the marchesato of Crotone, a land blessed with vineyards, olive groves, woodlands, and an abundance of water—ideal conditions for cultivating exceptional grains and producing outstanding products.

At Bonobono, we resonate with the notion that food defines us. "Tell me what you eat, and I will tell you who you are." The literary connections between products, people, and their specific regions are numerous, and pasta has evolved into a cultural expression of each locale. It has woven itself into the fabric of local development, significantly shaping the identity of its people. Beyond mere sustenance, pasta transcends the kitchen, infiltrating diverse spheres of life.

We take pride in Pastificio Astorino’s commitment to crafting artisanal pasta that honours tradition while integrating advanced techniques. This approach results in products that excel in visual appeal, intrinsic qualities, and organoleptic attributes, all while remaining true to traditional processes.

Since its inception, Astorino Pasta has relentlessly pursued quality, selecting the finest raw materials available and employing state-of-the-art technologies to produce pasta that respects the distinctive characteristics of various regional formats.

A Tribute to Tradition


The joy of watching our grandmothers prepare "pasta di casa" is a cherished memory. Witnessing the careful mixing of diverse ingredients, each with its own colour and character, culminating in a singular, exquisite product is an art that must not be lost to time. The secret lies in the exceptional quality of the ingredients, which underscore the authenticity of the final dish and the ability to blend diverse flavours into a harmonious plate.

Over the years, Pastificio Astorino has specialised in regional delicacies, crafting short and long maccheroni, covatelli, strozzapreti, trofie, and orecchiette. Their standout offerings include traditional Calabrian pasta formats, such as covatelli and maccheroni.

Innovative Collaborations

In collaboration with the Magna Graecia University of Catanzaro, Pastificio Astorino has participated in various studies on its products, supported by the Calabria region. This partnership has been integral to several university research projects, resulting in the development of new pasta types. Notably, they have created a functional pasta enriched with hemp seed flour, born from the ALIFUR project, which focuses on developing new functional foods for rehabilitation. This innovative product has been scientifically validated and even featured in the esteemed journal Nutrients.

Furthermore, they are engaged in the PAFUCOL project, which aims to produce pasta beneficial for managing polygenic hypercholesterolemia, effectively lowering serum LDL cholesterol levels. An exciting ongoing project involves the creation of functional pasta using ancient Calabrian grains supplied by ARSAC, offering yet another nutritious option for consumers.

At Bonobono, we are thrilled to feature Pastificio Astorino and its remarkable contributions to the art of pasta making, where tradition meets innovation to create exceptional quality products.

 

 

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