Pastificio Di Lella 50 anni

Our Story

Pastificio Di Lella 50 anni

Italian creativity, Swiss quality

Bellinzona, 1st May 1968.

 

A half a century ago Angelo and Maria Di Lella founded the fresh pasta factory Di Lella, transforming an innate passion for Italian culinary tradition into their own entrepreneurial dream.

From the start, a careful attention to the ingredients and their artisan’s skill have been essential to a success that has carried on, and continued to grow, until today.

A successful second generation

In 1990 the second generation took over and guided the company as it took a leap forward in terms of size, production capacity, and market position.

Di Lella’s fresh authentic products began to be celebrated not in only Ticino but also beyond the Gotthard Pass. From a small local workshop the company began to serve all of Switzerland with their growing and diversifying range.

Innovation and respect for the environment

Creativity, dynamism and innovation are the key ideas that the new owners brought to the table in 2017. Bringing together a chef with experience abroad in various Michelin-starred restaurants, alongside their most traditional recipes, Di Lella began to offer striking new creations that pay particular attention both to sustainability and the locally-sourced products. Step by step they’re adopting a fresh, modern image that’s perfect for the digital world.

Today Di Lella is one of Ticino’s largest producers of fresh pasta: the Bellinzona factory employs nearly a dozen people who supply fresh pasta to supermarkets, restaurants and specialist shops every day.