{"title":"Antico Pastificio Umbro","description":"\u003cp data-end=\"741\" data-start=\"284\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/TRADIZIONALE_51901-580x600.jpg?v=1766752690\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"741\" data-start=\"284\"\u003eAntico Pastificio Umbro operates in central Umbria, in Foligno, an area historically linked to cereal cultivation and mixed agriculture. The surrounding landscape, extending toward Monte Subasio and the valleys between Assisi, Spello, and Spoleto, has long supported wheat, legumes, and olive trees. Pasta production in this part of Umbria developed as a practical response to that agricultural setting, shaped by availability, repetition, and domestic use.\u003c\/p\u003e\n\u003cp data-end=\"1178\" data-start=\"743\"\u003eFounded in 1994, Antico Pastificio Umbro did not emerge as a revival project or a reinterpretation of tradition. It developed out of direct experience with farming and grain cultivation, following practices that were already familiar in Umbrian households and small workshops throughout the twentieth century. The company’s history is tied to families who worked the land and understood the relationship between wheat, water, and time.\u003c\/p\u003e\n\u003ch3 data-end=\"1225\" data-start=\"1185\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/Screenshot_2025-12-26_at_13.28.21.png?v=1766752838\" alt=\"\"\u003eFrom Agriculture to Pasta Production\u003c\/h3\u003e\n\u003cp data-end=\"1571\" data-start=\"1227\"\u003eBefore pasta became a product, it was a process. In Umbria, flour was milled locally, dough was prepared by hand, and shapes were determined by habit rather than codification. Antico Pastificio Umbro situates its work within this context. Early production took place on a small scale, with gradual expansion rather than rapid industrialisation.\u003c\/p\u003e\n\u003cp data-end=\"1910\" data-start=\"1573\"\u003eIn the early 2000s, the production site in Foligno was enlarged and modernised. The updates focused on improving efficiency, safety, and consistency while preserving established methods. Pasta production, drying, and packaging remain concentrated in the same facility, maintaining continuity of process rather than dispersing operations.\u003c\/p\u003e\n\u003ch3 data-end=\"1957\" data-start=\"1917\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/strangozzi2_d5fa13e7-20d4-4147-ae9f-c778b75268dd.jpg?v=1766752924\" alt=\"\"\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"1957\" data-start=\"1917\"\u003eRaw Materials and Production Methods\u003c\/h3\u003e\n\u003cp data-end=\"2305\" data-start=\"1959\"\u003eAntico Pastificio Umbro uses Italian-grown wheat for its pasta, selecting durum wheat semolina for dry pasta and combining flour with eggs when producing egg-based shapes. Dough is mixed with water under controlled conditions, then shaped using bronze dies. Bronze extrusion produces a rough surface that affects how sauces adhere during cooking.\u003c\/p\u003e\n\u003cp data-end=\"2570\" data-start=\"2307\"\u003eDrying takes place at low temperatures over extended periods. This method differs from high-temperature industrial drying and results in a pasta structure that remains compact and porous. The drying phase is closely monitored to ensure consistency across batches.\u003c\/p\u003e\n\u003cp data-end=\"2713\" data-start=\"2572\"\u003eThese methods are applied across multiple product lines, including the \u003cstrong data-end=\"2655\" data-start=\"2643\"\u003eClassica\u003c\/strong\u003e, \u003cstrong data-end=\"2673\" data-start=\"2657\"\u003eTradizionale\u003c\/strong\u003e, and \u003cstrong data-end=\"2705\" data-start=\"2679\"\u003eArtigiani Pastai Umbri\u003c\/strong\u003e ranges.\u003c\/p\u003e\n\u003ch3 data-end=\"2755\" data-start=\"2720\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/files\/strangozzi_porcini_deb07362-dfe0-41b3-a2a0-a2b88ff635a9.jpg?v=1766753011\" alt=\"\"\u003e\u003c\/h3\u003e\n\u003ch3 data-end=\"2755\" data-start=\"2720\"\u003eThe Artigiani Pastai Umbri Line\u003c\/h3\u003e\n\u003cp data-end=\"3119\" data-start=\"2757\"\u003eThe \u003cstrong data-end=\"2787\" data-start=\"2761\"\u003eArtigiani Pastai Umbri\u003c\/strong\u003e line focuses on shapes associated with central Italian and Umbrian cooking habits. Among these are \u003cstrong data-end=\"2901\" data-start=\"2887\"\u003estrangozzi\u003c\/strong\u003e, a long, rectangular-section pasta traditionally made without eggs, and wide ribbon shapes such as \u003cstrong data-end=\"3016\" data-start=\"3001\"\u003epappardelle\u003c\/strong\u003e. Larger formats like \u003cstrong data-end=\"3049\" data-start=\"3038\"\u003epennoni\u003c\/strong\u003e, \u003cstrong data-end=\"3067\" data-start=\"3051\"\u003econchiglioni\u003c\/strong\u003e, \u003cstrong data-end=\"3081\" data-start=\"3069\"\u003epaccheri\u003c\/strong\u003e, and \u003cstrong data-end=\"3100\" data-start=\"3087\"\u003efusilloni\u003c\/strong\u003e are also included.\u003c\/p\u003e\n\u003cp data-end=\"3348\" data-start=\"3121\"\u003eSome variations incorporate flavouring ingredients such as porcini mushrooms, chilli pepper, or truffle. These additions are blended into the dough rather than applied after drying. The base production method remains unchanged.\u003c\/p\u003e\n\u003cp data-end=\"3482\" data-start=\"3350\"\u003ePackaging for this line uses paper materials and restrained graphic design, reflecting a functional rather than decorative approach.\u003c\/p\u003e\n\u003ch3 data-end=\"3514\" data-start=\"3489\"\u003eBroader Product Range\u003c\/h3\u003e\n\u003cp data-end=\"3780\" data-start=\"3516\"\u003eBeyond pasta, Antico Pastificio Umbro produces polenta, couscous, risotto mixes, spices, and dried pulses. This wider range reflects the broader cereal-based food culture of inland Umbria, where grains and legumes historically formed the foundation of daily meals.\u003c\/p\u003e\n\u003cp data-end=\"3957\" data-start=\"3782\"\u003eThe expansion into these products occurred gradually, beginning in the late 1990s and early 2000s, as the company developed parallel production lines within the same facility.\u003c\/p\u003e\n\u003ch3 data-end=\"4000\" data-start=\"3964\"\u003eQuality and Production Standards\u003c\/h3\u003e\n\u003cp data-end=\"4277\" data-start=\"4002\"\u003eThe production site operates under internationally recognised food safety and quality standards. Processes are monitored to ensure consistency in raw material selection, shaping, drying, and packaging. Modern control systems manage temperature, humidity, and drying duration.\u003c\/p\u003e\n\u003cp data-end=\"4415\" data-start=\"4279\"\u003eEnvironmental considerations have been incorporated into facility upgrades, including improved insulation and energy management systems.\u003c\/p\u003e\n\u003ch3 data-end=\"4454\" data-start=\"4422\"\u003ePasta in the Umbrian Context\u003c\/h3\u003e\n\u003cp data-end=\"4711\" data-start=\"4456\"\u003eUmbrian pasta traditions differ from those of coastal or court-influenced regions. Shapes are generally thicker, surfaces rougher, and sauces denser. Pasta is expected to absorb oil, hold meat-based condiments, and retain structure over prolonged cooking.\u003c\/p\u003e\n\u003cp data-end=\"5014\" data-start=\"4713\"\u003eThe shapes produced by Antico Pastificio Umbro reflect these expectations. Long formats such as strangozzi are suited to oil-based, tomato-based, or truffle sauces. Large tubular shapes accommodate ragù and vegetable-based condiments. Egg-based ribbons pair with meat sauces typical of inland cooking.\u003c\/p\u003e\n\u003ch2 data-end=\"5034\" data-start=\"5021\"\u003eFun Facts\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli data-end=\"5206\" data-start=\"5038\"\u003e\n\u003cstrong data-end=\"5052\" data-start=\"5038\"\u003eStrangozzi\u003c\/strong\u003e is one of the few pasta shapes consistently associated with Umbria and central Italy, traditionally made without eggs and cut by hand rather than rolled.\u003c\/li\u003e\n\u003cli data-end=\"5335\" data-start=\"5209\"\u003eBronze extrusion was the standard method for shaping pasta before industrial steel dies became common in the mid-20th century.\u003c\/li\u003e\n\u003cli data-end=\"5465\" data-start=\"5338\"\u003eLow-temperature drying can take several times longer than industrial drying, depending on the shape and thickness of the pasta.\u003c\/li\u003e\n\u003cli data-end=\"5588\" data-start=\"5468\"\u003eFoligno has long been a logistical centre in Umbria due to its position at the intersection of valleys and trade routes.\u003c\/li\u003e\n\u003cli data-end=\"5738\" data-start=\"5591\"\u003ePolenta appears alongside pasta in Umbrian pantries because maize cultivation expanded significantly in central Italy from the 17th century onward.\u003c\/li\u003e\n\u003cli data-end=\"5878\" data-start=\"5741\"\u003eFlavoured pasta doughs incorporating ingredients such as porcini or chilli are a modern development built on traditional base techniques.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"5921\" data-start=\"5885\"\u003e \u003c\/p\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/3491\/4904\/collections\/TRADIZIONALE_51901-580x600.jpg?v=1766753167","url":"https:\/\/pastalove.co.uk\/collections\/antico-pastificio-umbro.oembed","provider":"PastaLoveUK","version":"1.0","type":"link"}