|1956||Birth in Cento of Pastificio Andalini & Aleotti, a small homemade workshop in Cento city centre.|
|1962||Arrigo and Egletina convert their production from fresh to dry pasta and they move to a new small factory.|
|1967||Arrigo Andalini, searching for innovation linked to the territory, develops the assortment of pasta with new shapes, typologies and ingredients like “pasta with spinach”, “bronze-drawn maccheroni” and “tagliatelle in tray”.|
|1981||Massimo Andalini, son of Arrigo, after having achieved the necessary professional experience, takes over the activity. Birth of Andalini Massimo & C.|
|1992||The 90's are the years of innovation. Massimo and his team of collaborators continue to raise the qualitative and quantitative level of the production by building and working in a new and modern factory equipped with up to date technologies.|
|2001||Emilia is egg pasta as Apulia is to semolina pasta. Pastificio Andalini takes under its wing the Pastificio La Sovrana, in Canosa di Puglia, in order to express better the culture of Mediterranean pasta with the production of special pasta products of semolina.
|2005||Accomplishment of the certifications CSQA UNI EN ISO 22000, IFS BRC, Organic (CCPB)|
|2010||The Pastificio Andalini reach with passion and dedication the goal of the third generation.
Simona Andalini, blonde and tough as the emilian dough, undertakes the lead of the Company as CEO.
|2013||In the Pastificio, which has become Ltd., the winds of change are blowing: the brand is renewed as well as all the packaging, to enter into the competitive world of the 00's.|
|2016||The Pastificio Andalini celebrates "Andalini 6.0.", the big event that underlines the achievement of a great goal, 60 years of life, all with our hands in pasta.|
As of 1956 , Andalini produces pasta in Cento (Ferrara) according to the typical tradition of the Emilia region.
Cento is located in the center of Emilia, close to cities like Ferrara, Bologna and Modena where the traditional gastronomy of Emilia and the “egg pasta” were born.
From the heart of Emilia comes the egg pasta, produced with the respect of history and gastronomic culture of the territory, with the love for craftsmanship along with controls and the food safety of modern industry.
Canosa di Puglia
In 2001 Andalini purchased the local and artisanal pasta producer “La Sovrana di Puglia” in Canosa. The Puglia region is well known as the “wheat barn”, covers around 22% of the national production and has a very long tradition of processing wheat.
Therefore, Andalini has decided to purchase a site that has a long “wheat” tradition to offer also typical products from this part of Italy.
From Puglia, “Granaio d’Italia” (the granary of Italy), the culture of mediterranean pasta oriented to the production special cuts and organic pasta.