Le MARCHE, a LAID TABLE

Our roots extend from the Sibylline Mountains to the sea, amidst an endless series of rolling hills. Matelica and Ancona are not just the cities where the two establishments of our Pasta Factory, one dedicated to dried egg pasta and the other to fresh pasta, are located, but also two garrisons of Italian taste.

Over time, history and gastronomic culture have become the pride of the territory. Luciana Mosconi is one of the most emblematic stewards of this centenary evolution. Think about it every time you choose one of our specialities on a shelf or in a fridge counter. In there, there is much more than fresh eggs, fragrant and selected semolina and high-quality fillings made with the best ingredients from Italy. Our specialities boast the soul and experience of time, the cibus handed down over the centuries that has “dirtied” the hands of countless generations with flour and love

Fresh pasta, uncompromised quality. Just 25 years after its foundation, our Pasta Factory, after reaching the top of the “dried pasta” ranking, is raising the bar and entering the “fresh pasta” market.  2018 saw the establishment of a 2nd modern plant in Ancona for the production of Fresh Pasta made with 100% Italian eggs as well as semolina and raw materials for top-quality fillings.

OUR METHOD

The excellence of our egg pasta begins with the high quality of the raw materials we use: only great semolina and grade A fresh eggs.

The kneading phase is carried out thanks to simple technology, similar to that used at home, but only at a slightly larger scale. Unfortunately, here you cannot perceive the typical aroma of the semolina and egg mixture, which takes you back in time.

In egg pasta, the dough is paramount: ours is rough and tenacious. Moreover, it is obtained by means of an exclusive patented process, which does not include any mechanical pressing so as to eliminate thermal stress and preserve its taste and fragrance. It is already very good as it is, and it is always ready to embrace and exalt any type of sauce.

Taste takes shape: in the photo, you can see the birth of tagliatelle. Of course, this is just one of our many products. Most likely, Luciana Mosconi produces the widest range of products on the market, especially when it comes to long egg pasta.

Here are the “nests”. Every phase, here at Luciana Mosconi, is carefully supervised and overseen by experienced pasta makers and carried out in perfect hygienic conditions, well beyond the strict standards required by law.

The rolled dough is arranged in an orderly fashion on the typical wooden frames. From here, it will proceed to the delicate drying phase.

While it is true that our pasta’s popularity is due to the high quality of the raw materials, it is through drying that the “superior” taste of the product is achieved. Indeed, the drying process, which lasts for more than a day at low temperatures, enhances the high quality of the ingredients. As a result, Luciana Mosconi offers the unique flavour of homemade pasta to all its customers”.

Here is a tribute to our women: it is they, Luciana Mosconi in particular, who make the preservation and “handing down” of Italian products of ancient artisan origin possible in this technological and globalised century. In the photo, you can see the final inspection and packaging stages entrusted to the expert hands of our collaborators.