In our land producing pasta is an art, a heritage of history, culture and traditions.

Fresh Pasta


Filled Pasta

  • TORTELLINI TRADIZIONALI
  • MEDAGLIONI RADICCHIO E SPECK 
  • TORTELLONI RICOTTA E SPINACI
  • MEDAGLIONI TARTUFFATI
  • TORTELLI DI ZUCCA
  • RAVIOLI RICOTTA E SPINACI
  • TORTELLINI PROSCIUTTO CRUDO
  • MEZZELUNE POMODORO MOZZARELLA
  • MEZZELUNE FORMAGGIO E PERE
  • MEDAGLIONI FORMAGGIO E NOCI
  • RAVIOLINI DI CARNE

Short Pasta

  • MACCHERONCINI
  • MACCHERONI
  • PENNE
  • FUSILLI
  • PACCHERI
  • PASSATELLI

Long Pasta

  • CAPELLI D’ANGELO
  • BIGOLI
  • SPAGHETTI
  • TAGLIOLINI
  • TAGLIATELLE
  • PAPARDELLE
  • SFOGLIA PER LASAGNE



Montaldi fresh egg pasta, whether extruded or filled, revives ancient sensations; taste and pleasure unite with quality research, ensuring a range of high-quality products without colouring or preservatives. Enthusiasm, innovation and development are the values that Montaldi pursues, while firmly maintaining traditions.

Careful selection of raw materials, the best products and pasta-making with the latest technologies guide a path which has found the perfect combination between tradition and innovation.

A final product which is not merely pasta, but preserves all its taste, colour, flavour, consistency and filling. Backed by professionalism and a company which selects excellent ingredients: a truly exceptional fresh pasta.

In our land producing pasta is an art, a heritage of history, culture and traditions. Everything in our production is certified and controlled, starting with the supply of raw materials, selected from guaranteed suppliers, right to controlled temperature transport of the finished product.

Montaldi's fresh egg pasta differs from competition and spasmodic research into creating an industrial product which attempts to approach craftsmanship as much as possible. Montaldi’s success lies in the use of selected raw materials, plus recipes which follow tradition and include significant percentages of egg and an equal pasta/filling ratio.


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