Pastificio Andalini & Aleotti was founded, a small artisan fresh pasta shop in the historic centre of Cento, born from the love between two young people

Arrigo and Egletina moved from producing fresh pasta to dry pasta and relocated to a small factory

In his pursuit of innovation while remaining true to tradition, Arrigo Andalini expanded the pasta range with new shapes, varieties and ingredients, including “pasta with spinach”, “bronze-drawn maccheroni” and “tagliatelle in a tray”.

Massimo Andalini, Arrigo’s son, gained the necessary experience and took over the business. Pastificio Andalini Massimo & C. is born.

The 1990s marked a period of significant innovation. Massimo and his team continued to increase both the quality and quantity of production by building and operating a new, modern factory equipped with state-of-the-art technologies

The Emilia region is to egg pasta as the Puglia region is to semolina pasta. Pastificio Andalini welcomed Pastificio La Sovrana, based in Canosa di Puglia, into its family to showcase the culture of Mediterranean pasta through the production of speciality semolina pasta varieties

Achievement of CSQA UNI EN ISO 22000, IFS, BRC and Organic (CCPB) certifications: Andalini products represent the perfect balance between tradition and innovation

Pastificio Andalini is now managed with passion and dedication by the family’s third generation. Simona, as fair-haired and resilient as Emilian pasta dough, works alongside her father Massimo as Managing Director, helping to lead the company.

At the pasta factory, now a public limited company (S.p.A.), a fresh wind of change is blowing: the brand has been renewed, along with all the packaging, leaving behind the aesthetics of the past to embrace the competitive world of the 2000s.

Pastificio Andalini celebrates “Andalini 6.0”, an event marking a major milestone: 60 years in business, achieved through the contribution of everyone involved in making the pasta.

Pastificio Andalini experienced a setback in a blind online auction, which brought its relationship with a major Italian retail client to an end and resulted in a decline in pasta production volumes. From this challenging experience, we learnt the importance of strengthening relationships with our partners and producing high-quality pasta at the right price.

The Covid pandemic cost us 50% of our turnover and forced us to operate under conditions of constant uncertainty and hardship. This experience has enabled us to approach challenges with greater determination – understanding what is happening, knowing how to respond and even preventing issues as effectively as possible.

We have acquired new customers in the Italian and export markets, while our production volumes and investments have increased, enabling us to continuously improve our pasta production and productivity.

Transition from V.U.C.A. to B.A.N.I.

This year, Pastificio Andalini celebrates a special milestone: 70 years of passion, tradition, and quality. This anniversary tells a story of daily commitment and love for pasta, passed down from generation to generation.