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2023 Author: Cody Thornton | [email protected]. Last modified: 2023-06-02 21:27
We have touched on the topic when talking about pasta with 100% Italian wheat: however, let's now enter into the specific merits of brands private label, focusing on who produces the pasta branded for the main chains of supermarkets Italian.
The world of private brands, produced by third-party companies for large-scale distribution companies, is vast and interesting and is roughly bipartite: if for the basic lines of large-scale distribution, the realization is often delegated to a handful of big names in the production sector, which they often take care of the needs of several customers with products that are often identical to each other or even those marketed under their own name, in the high quality segments it is not uncommon to come across spaghetti, paccheri and tortellini made by producers well known to lovers of craftsmanship of level.
For each supermarket chain And discount analyzed, we will then consider the "base" line, the "top" lines and any "organic" lines, considering all their variations (fresh and dry pasta, semolina and egg, stuffed and not - et cetera) revealing who produces the pasta shapes in question.
Dry semolina pasta by Carrefour is produced by Ghigi. There dry egg pasta it is instead of Colussi (which no, it does not only make biscuits). There fresh pasta, both semolina and egg, produces a name that you are used to seeing in the fridge and you will often find in this list: Maffei. The fresh filled pasta is produced by the Raviolificio Lo Scoiattolo in Lonate Ceppino (VA). The potato gnocchi are instead of "Gourmet good company": ever heard of? Instead, you may know the Patamore brand, with which the company is present on the market.
Carrefour Selection Line
It is an intermediate line of products, of superior quality to the base (at least in intention) but without territorial connotations such as the best known Terre d’Italia range. The dry semolina pasta belonging to this category is produced by the Labor pasta factory, a company from Salerno that operates mainly as a contractor.
Line Lands of Italy
The top line of regional inspiration made in Carrefour is produced by different companies, which vary according to the format: the dry semolina pasta with the "di Gragnano IGP" denomination are produced by the Liguori pasta factory, those with the "di Napoli" denomination by Arte e Pasta di Boscoreale (NA), fregola and malloreddus are made by the Sardinian pasta factory Brundu, the formats with the "di Puglia" denomination come instead from the Casa Milo pasta factory. On the front of the dry egg pasta, the garganelli from Emilia are produced by Andalini (Cento, FE), the dry egg pasta of the Marche tradition from La Campofilone, the Piedmontese tajarin from Allemandi (Carrù, CN).
There dry semolina pasta of the basic brand Esselunga is produced, depending on the formats, by La Molisana or Rummo.
Esselunga Bio Line
Dry semolina pasta, produced by Granoro.
The Esselunga deluxe line consists of fresh semolina and egg pasta: produced and packaged, the only case in Italian GDO, within its own factories. That's right: Esselunga Top brand pasta is produced by… Esselunga!
Line “L. De Rosa"
If you have ever tried the formats of this dry semolina pasta packaged in its elegant sugar paper bag, you will not have forgotten them: it is not a branded product in the strict sense that the Esselunga logo does not appear on the package, but this super-deluxe line, if you can say so, is produced exclusively for the chain by an artisan pasta factory; the Pastificio Gentile di Gragnano.
There semolina pasta "Base" under the Coop brand is produced by Pastificio Zara. In the same line, the dry egg pasta it is made by Andalini instead - with the exception of the pasta, produced by Ghigi. There fresh semolina pasta is from the Apulian Casa Milo, the potato gnocchi Maffei. Finally, produced by the Raviolificio Lo Scoiattolo fresh filled pasta.
The Coop organic line is produced in Cremona by Iris Bio.
The producers of the Coop luxury line vary according to the formats: those called "di Gragnano IGP" are made by the Pastificio Liguori, the dry egg pasta type Campofilone from Marcozzi. There fresh Fior Fiore filled pastafinally, it is from Gastronomia Piccinini which produces it in the province of Reggio Emilia.
There dry semolina pasta Conad brand is entirely from La Molisana. There dry egg pasta not filled is produced by the Le Mantovanelle company in Castel d'Ario (MN), the stuffed egg dry is from Pagani Industrie Alimentari (Vimercate, MB). There Fresh egg pasta not filled and fresh semolina pasta are produced by Casa Milo, while the fresh filled pasta is made by Grandi Pastai Italiani in Correggio (Reggio Emilia). Finally, the potato gnocchi are produced by Buona Compagnia Gourmet S.p. A.
"Towards Natura Bio" Line
As for the organic line, Conad has relied on Ghigi for the durum wheat semolina pasta and those in kamut, at the Luzi pasta factory in San Lorenzo in Campo (PU), specialized in superfoods and functional foods, for formats based on wholemeal spelled.
Flavors and surroundings
Conad also relies on a long line of different producers for its top line: sui dry products of pure semolina, the formats indicated as "Gragnano PGI" are from Garofalo, the malloreddus from Tanda and Spada, the pici from the Val D’Orcia from Pasta Panarese, the Apulian formats (orecchiette, cavatelli and the like) from Casa Milo. There dry egg pasta Marche is, again, from La Campofilone; fresh egg ravioli by the Vicenza-based producer Bertagni 1882. On the preparations of fresh pasta of regional inspiration, almost every product comes from a different company: the Maccheroni alla chitarra from Abruzzo are from the Pastificio Regal in Teramo, the Maritati from Puglia and the troccoli from La Soave from Brindisi, the tortellini from Modena from La Pasta di Celestino (Vignola, MO), Maremma ravioli and Sienese pici from the Tuscan Pastificio di Monteriggioni (SI).
The Pam-Panorama group has delegated the production of its own dry semolina pasta to the De Matteis SpA group, which many of you will know, if not directly, through the Pasta Armando and Baronia brands. The “100% Italian Wheat” line is also part of the group. There fresh semolina pasta is produced by Maffei. There fresh egg pasta belongs to the Voltan / Giordani and Antica Pasteria industrial pasta groups. Dry egg pasta of Le Mantovanelle.
"Fresh Goodness" Line
The Pam ultra-fresh line relies on Gastronomia Piccinini for the production of fresh non-filled pasta, both with egg and semolina. For the proposals of stuffed pasta, these are shared again between Gastronomia Piccinini, Le Delizie in Tavola in Sesto Fiorentino (FI), the Pastificio Plin in Villanova d’Albenga (SV) and the Pastificio Novella in Sori (GE).
Pam Panorama Treasures:
In the special line, the dry semolina pasta it belongs, as for the base line, to the De Matteis group: if you put two and two together, the base line should be equivalent to the Baronia brand pasta, while the top should be, in another guise, Armando with wheat 100% Italian supply chain. The fresh filled pasta are produced by Reggiana Gourmet, le fresh egg not stuffed from the Sapori di casa company in Sequals (PN).
There dry semolina pasta with the Selex brand is made by Colussi, la dry egg pasta from Granarolo. It belongs to the Pastificio Avesani di Bussolengo (VR) the fresh filled pasta.
Bio line Natura calls
The organic variants of the dry pasta range are produced entirely by Rummo.
Know about Flavors
For the deluxe line, the products dried durum wheat branded as "Gragnano IGP" are produced by Afeltra (complete with a logo understandably in plain sight on the package), the others without territorial indications by Delverde. Selex amazes, with this range, also on tortellini and others fresh filled pasta, made by the award-winning Soverini pasta factory. There fresh non-filled pasta, both egg and non, is once again by Maffei. The potato gnocchi they are made by the Master gnocchificio di Vedelago, owner of the Mamma Emma brand among others.
There dry semolina pasta The Combino brand is produced by the Sardinian pasta factory Fratelli Cellino, with the exception of some formats produced by the Antonio Pallante pasta factory (owner, in Capodrise in the province of Caserta, of the “Pasta Reggia” brands and others). There dry egg pasta, also marketed under the Combino brand, is produced by the Pastificio Barbieri di Correggio (RE) or by Pasta Zara according to the formats. There fresh semolina pasta sold under the "Nonna Mia" brand is once again from the ubiquitous Casa Milo, the fresh egg pasta of the Armando De Angelis pasta factory. Also by De Angelis, or depending on the size of the Pastificio Davena in Brusaporto (BG), the stuffed egg pasta. The potato gnocchi are instead produced by the Grandi Pastai Italiani group.
The organic dry pasta line, also under the Combino brand, is produced by the Zara pasta factory in Riese Pio IX (TV).
100% Italian wheat line
The Lidl Combino line "100% Italian wheat" is produced by the pasta factory in the Potentine area De Sortis.
For its “regional” line Lidl has entrusted itself, for i dry semolina formats of durum wheat marked as “di Gragnano IGP” to Pastificio Liguori, which holds the absolute dominance in this segment for the number of large-scale retail chains supplied. On the semi-dry variants, the production is delegated to the Dibenedetto pasta factory; and Casa Milo for the more typically Apulian formats. There fresh filled pasta is from the Lo Scoiattolo ravioli factory, with the exception of the tortellini, produced by the Davena pasta factory in Brusaporto (BG).
There is no shortage of pasta also in the Lidl top line, even if only present in the declination Fresh filled pasta, with all the shapes produced by Armando De Angelis with the exception of potato gnocchi (Bertoncello Gnocchi, Romano d’Ezzelino VI).
There dry durum wheat semolina pasta under the Tre Mulini brand is produced by the Ferrara Pastificio (Polvica di Nola, NA). There dry egg pasta is all produced by the Pastificio Fazion di Casaleone (VR) - except for the pasta, produced by Colussi instead, and the dried stuffed egg which is from Pastificio Avesani. There fresh semolina pasta comes from the industrial area of Melfi (PZ), where the Carbone pasta factory operates, while the fresh egg pasta not filled is produced by the companies Italfood (Ala, TN) or Arte Pastaia (San Martino Buon Albergo, VR). The potato gnocchi I'm from Il Pastaio srl. of Rodengo Saiano (BS), la fresh filled egg pasta by Bella Emilia (Medolla, MO), by Bertagni 1882 (Arcugnano, VI), or by the Voltan / Giordani group (province of Venice) according to the formats.
Among the already cheap shelves of Eurospin there is a line of "ultra-convenient" dry semolina pasta, offered in non-branded family-size packs: this is produced in Sardinia by Pastificio Cellino.
"Our Stars" Line
There dry semolina pasta of the “top of the range” Eurospin line is marked with Gragnano PGI origin, and produced by Garofalo. Under the same brand, the stuffed egg pasta they are instead the responsibility of Bertagni 1882.