Italy

Pasta Reggia

/
Pastas
Pastas

REGGIA PRODUCTS

Since 1949 a family story

Quality

Even in the last 10 years production has rapidly increased, we are confident we have maintained the promise made by Antonio Pallante Senior from the origins of the first production site the true founder of the pasta tradition of the family he strongly claimed that we should never sacrifice quality for the volume. 

Factory

Members of the Pallante family have been engaged as millers in Irpinia since 1949 in the first water powered mill by millstones and pasta factory with a daily production then of 25 q.li per day. Today the factory produces 2900 q.li daily still selecting premium semolina and using the best combination of tradition and technology

Production

The high technology in production and the mechanisation process allows the Company to compete in price whilst maintaining a high quality product. The total area of the factory is 25200 sq. metres with the indoor included of 17743 sq. metres. Pastificio Antonio Pallante Srl has 45 employees whereas the warehouse and other related activities outsources.

Method Zero Residue Of Pesticides And Glyphosate

Armando is also able to guarantee “ZERO PESTICIDES”!

SEED

Selected Italian wheat varieties
with high performance
(protein and gluten).

FARMER

Direct production agreement with Italian farmers. Implement agronomic practices with helpfrom dedicated agronomists. Minimum price wage guaranteed.

WHEAT

High quality Italian wheat with a minimum of 14.5% of protein.

PASTA

Integrated production process. A guaranteed safe and controlled product with traceability.

With Sun Valley and
Pasta Reggia

Culinary enthusiasts in the United States can enjoy a self-contained and delicious experience, bringing the flavor and tradition of distant regions to their tables. 

Gallery
Gallery

Pasta Armando