Since 1995 produces under HACCP, a lot before it became mandatory in 1999; in 2005 we've been certified ISO 9001/2000; since 2008 è IFS (International Food Standard) e BRC (British Retail Consortium, product quality level "A")
Raviolificio Lombardini is a company founded more than 50 years ago and it is managed by the third generation of Lombardini family. Grandparents, Pietro and Giulia, started the production in 1957 with Tortellini and Lasagna, distributing them in lands nearby. The success of traditional recipes and great quality persuaded the son Luciano and his wife Gaia to bring on the tradition: they changed laboratories and powered production and wrapping machines. Soon they added new fresh pasta formats and some Italian regional specialities, widening the market. Nowadays the nephews, Luca and Stefano, are walking the same path taking italian traditions and quality abroad.
We bring ancient traditions and recipes of our motherland to market, producing all the varieties of pasta and stuffed pasta, specialities from Italy, with all the passion and dedications our family has tought us.
We stick to original recipes, totally refusing to use conservatives, nitrites or nitrates, additives and selecting our suppliers among those who do the same. Our certifications of product and procedures quality reward our belief.
Our grandparents started the activity, our parents perfected it introducing modern machines while keeping traditions alive. We are committed to spread the Made in Italy we represent all over the globe, meeting new cultures and tastes while taking ours with ourselves.
Typical stuffed egg pasta from Lombardy, Italy. Its origin is uncertain, but thanks to what reported by Paolo Guerrini, Monsignor, in his book about centuries XV-XIX, in a document dated 1478 talking about the plague, it's said that corpses were stacked as done with CASONCELLI. Besides it's dramaticity, it's a witness that in XV century casoncelli were a well known pasta variant.
Typical egg pasta from Puglia, Italy. Besides it's considered typical of Puglia, its origin is to be sought in France, where during Middle-Ages were produced because suitable to be stored and preserved: this made them greatly adopted on ships for long trips. Probably that's why they were largely adopted in south Italy too.
Typical stuffed egg pasta from Piemonte, Italy. Traces can be found in Giovanni Boccaccio's Decameron, written in 1349 after the Black Plague in Europe, where it's reported "a land of people doing nothing else but cook maccheroni and ravioli". Sure is a famous inn in Gavi (Piemonte) run by a family whose surname was Ravioli, and greatly cooking them.
Typical stuffed egg pasta from Emilia, Italy. Its origin is found in "Secchia rapita", poem by Alessandro Tassoni in 1624, where to help solving the war between Modena and Bologna come Bacchus, Venus and Mars; they stopped to sleep at an inn in Castelfranco Emilia, where the innkeeper was conquered by the curves of Venus, and reproduced her navel with pastry he was brewing.
Same as Tortellini, but quite bigger and stuffed with lighter fillings, mushrooms, ricotta, spinach, basilico...
Typical pasta shape from Liguria, Italy. Origin is uncertain, but it's widely accepted they were used on ships during crusades. The sticky dough of floor and water were wiped out from hands rubbing with one another, so producing little pieces of rolled pasta, recovered and cooked.
Gnocchi have a very ancient origin. In Italy have been found remains of gnocchi dated at bronze age in the northern third, between Lombardy and Trentino. Very appreciated during Renaissance as a noble course (made of bread and almonds), they gained the actual recipe of flour and potatoes in XVI century, with the potato arrival from the Americas.
Typical pasta shape from Tuscany, Italy. It is a review of tagliatelle from Emilia. Tuscan cuisine is of a much more intense flavour and saucy: this needs a much more wide pasta to be kept on, and rough. That's why in Tuscany the egg pasta is double the larger and rough, the pappardelle.
Typical pasta shape from Emilia Romagna, Italy. Origin at the dawn of time, it was present yet from 1200 BC. And even if in 100 BC leavened bread was an overall standard, piadina still was the preferred by poor people. First official document addressing the "piada" is dated 1371 by Cardinal Angelico, listing the items to be pretended as taxes.
Typical pasta shape from Emilia Romagna, Italy. Origin is to search since VIII century, when Emilia Romagna went under Papacy. Taxes were very high, and among people raised the hate towards clergy. And while wives had to prepare pasta without eggs, all taken by clergy, husbands, eating pasta with no eggs, wished it could choke priests, "strozzapreti" exactly.
Typical pasta shape from Emilia Romagna, Italy. Its legendary origin is the story of a wedding, between Lucrezia Borgia and the Duke of Ferrara, Sir Alfonso d'Este. The bride was beautiful, with long goldie blod hair. The wedding chef, master Zefirano, took inspirations from those blonde hair and cut egg pasta in long yellow gold stripes.
Offices +39 02 9094185
Fax +39 02 9094009
Sales manager Mr. Stefano Lombardini
mobile +39 335 7608316
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