Pastificio Di Lella 50 anni

How we make pasta

Pastificio Di Lella 50 anni

The excellence of our pasta

is the result of successful synergy between an artisanal approach and cutting edge infrastructure and production techniques. Together they allow us to maintain an excellent quality-price ratio even at high volumes. In our special departments for gnocchi production, ravioli production, and our culinary laboratory, we keep our phases of production distinctly separate.

100% natural, with no preservatives and just the right amount of salt, our ravioli fillings are created entirely by hand, starting from seasonal ingredients that are almost always local. Ticino is a region rich in high quality food production and for us it’s always a pleasure to be able to work every day with local artisans, from butchers to farmers, to dairies and mills.