Pastificio Temporin

It was 1964 when Mario Temporin started producing pasta and tortellini along with his family in a small company in Lugagnano, a town in the province of Verona. Antonio Temporin, Mario’s son, some years later became more passionate about pasta making and decided to produce the very best egg pasta. Antonio Temporin, Mario’s son, some years later became more passionate about pasta making and decided to produce the very best egg pasta. The result is an highest quality Mediterranean pasta dishes, that you can now bring to your table in complete confidence. As the years passed the company in Lugagnano became too small and in year 2000 Pastificio Temporin decided to move to Sommacampagna, in the province of Verona, into a 1800 square meter factory. The new factory has three complete production lines: dry, fresh and filled pastas. This makes it possible for them to produce 5.000 kg of fresh and dry pasta every day.