Marcozzi: Pasta Makers By Tradition
The excellence of master pasta makers combined with high quality ingredients and respect for the environment.
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About
Business Type
Country
이탈리아
Year Established
1998
Number of Employees
Annual Sales Revenue
Company Website
Company Address
Contrada Valdaso 47/A - CAMPOFILONE - FERMO
Company Description
Marcozzi Brand is the owner of two pasta factories: one in Campofilone (Marche region, Italy) and another in Amatrice (Lazio region, Italy).
My two brothers and I, we followed the passion of our grandma Adelina that used to produce egg pasta. At first we opened the Marcozzi® egg pasta factory in Campofilone.
Year after year, we combined artisan care with technological evolution, creating a different and wider range of specialities that responds to people's needs.
Marcozzi egg pasta has increased its notoriety, became appreciated and known all over the world.
After all this success, we carried on an ambitious project, a pasta factory for the production of durum wheat semolina. We chose the Amatrice area because we wanted to maintain a strong bond with gastronomic tradition of Amatrice, in order to enhance the local dishes such as Cacio e Pepe, Gricia, Amatriciana and Carbonara. Furthermore, we are the only pasta factory located in the beautiful Gran Sasso and Monti della Laga National Park. We strongly believe that "The company enhances the territory as much as the territory enhances the company!"
My two brothers and I, we followed the passion of our grandma Adelina that used to produce egg pasta. At first we opened the Marcozzi® egg pasta factory in Campofilone.
Year after year, we combined artisan care with technological evolution, creating a different and wider range of specialities that responds to people's needs.
Marcozzi egg pasta has increased its notoriety, became appreciated and known all over the world.
After all this success, we carried on an ambitious project, a pasta factory for the production of durum wheat semolina. We chose the Amatrice area because we wanted to maintain a strong bond with gastronomic tradition of Amatrice, in order to enhance the local dishes such as Cacio e Pepe, Gricia, Amatriciana and Carbonara. Furthermore, we are the only pasta factory located in the beautiful Gran Sasso and Monti della Laga National Park. We strongly believe that "The company enhances the territory as much as the territory enhances the company!"
Main Products
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Photos & Videos
Photos
Bronze die extrusion process
Both for Marcozzi egg pasta and Strampelli durum wheat semolina the rough and porous appearance of our pasta is the key to blend perfectly with any sauce and seasoning.
Marcozzi Campofilone laying
This action it’s a typical operation of the Campofilone pasta makers, still entrusted to our most skilled personnel. It consists in manually laying the pasta strands on paper sheets with the blade of a knife.
Marcozzi egg pasta drying process
Paper sheets with the fresh pasta are laid on specific frames and then slowly dried (24-34 hours) at low temperatures (28°-55°C).
The drying process is personalized for every shape depending on the humidity and ventilation. Regarding the eco-friendliness of our production, our dryer are powered with photovoltaic energy.
The drying process is personalized for every shape depending on the humidity and ventilation. Regarding the eco-friendliness of our production, our dryer are powered with photovoltaic energy.
Marcozzi egg pasta controls
Our pasta has to pass strict controls, such as:
weight control with digital scale; visual control of every produced and dried sheet; humidity control with thermobalance; cooking test and tasting of samples of every batch; control of the potential presence of metallic particles in the packed product with metal detector; chemical and microbiological analysis of samples.
weight control with digital scale; visual control of every produced and dried sheet; humidity control with thermobalance; cooking test and tasting of samples of every batch; control of the potential presence of metallic particles in the packed product with metal detector; chemical and microbiological analysis of samples.
Strampelli Amatrice production
Durum wheat semolina pasta Strampelli is characterized by absolute purity of the ingredients, by the accurate artisanship and a lot of love for the territory of Amatrice.
Strampelli Amatrice production
The long-cut type of Italian pasta par exellence, with the U-shaped process: perfect with the Lazio region dishes such as Cacio and Pepe, Gricia, Carbonara or Amatriciana.
Certifications
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BRCGS - Food Safety
Organization
Certiquality S.r.l.
Certificate Number
P1684
Issued Date
11월 14, 2023
Validity
11월 14, 2023 ~ 11월 27, 2024
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IFS Version 6
Organization
Certiquality S.r.l.
Certificate Number
P1683
Issued Date
11월 24, 2023
Validity
11월 24, 2023 ~ 1월 16, 2025
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Organic Certification - EU
Organization
Suolo e Salute Srl
Certificate Number
IT-BIO-004
Issued Date
11월 02, 2023
Validity
11월 02, 2023 ~ 11월 01, 2026
Export History
Click on the map or browse the table for more information about Marcozzi SRL's export history.
알바니아
호주
오스트리아
벨기에
브라질
캐나다
중국
크로아티아
체코
덴마크
프랑스
독일
그리스
홍콩
인도네시아
일본
몰타
네덜란드
필리핀
폴란드
러시아
세르비아
싱가포르
슬로바키아
슬로베니아
대한민국
스페인
스웨덴
스위스
대만
태국
우크라이나
아랍 에미리트 연합국
영국
미국
Our People
Representatives
Barbara Marcozzi · Supplier
Myriam Peple Missinga · Supplier
Why Us?
01
TOP QUALITY
For Campofilone egg pasta our strength is 100% made in Italy and top-quality ingredients: eggs from free-range hens, fed exclusively with cereals, no GMOs ; selected durum wheat semolina; slow drying at low temperatures. Our products stay firm after cooking, thanks to the use of durum wheat semolina. While for Amatrice pasta we use the best durum wheat semolina from 100% Italy and pure water from the uncontaminated environment of the Gran Sasso and Monti Della Laga National Park. The artisanal process is necessary to guarantee the pasta the right consistency and porosity, that allows it to perfectly absorb differents sauces.
02
SUSTAINABILITY
Our packaging is fully recyclable in paper to protect nature and facilitate low environmental impact practices. The material used consists of: pure cellulose for primary packaging; PLA for the transparent biodegradable plastic window, made from cane sugar or glucose.
The Marcozzi company uses renewable energies:
two photovoltaic systems are installed on the roof of the factory (with a capacity of 100 kWp and 20 kWp). In this way, optimising electricity leads to a reduction in environmental impact
03
AROUND THE WORLD
Worldwide our commercial brand are available in more than 30 countries and we plan to enhance business in some other countries. Our experience as master pasta makers and our achievements in gastronomic excellence allow us to meet the various needs and demands for consistently high quality products. For these reasons we meet the requirements of private labels. In fact, we have clients in GDO market with our brand “Antica Pasta”, but we have also clients in GDO with private labels. The advantage in commercializing Marcozzi’s products is that the client qualifies himself as careful to the taste, to the quality, differentiating itself over competitors.
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