Abatianni

Abatianni Pasta Factory: the homemade pasta from Salento

“It all started with the idea of ​​making the traditions of Salento pasta makers a widespread heritage. The art of handmade pasta in the early 1980s risked to be abandoned and, therefore, lost due to the frenetic rush to modernity and the changes taking place at the time. ”

Starting from this idea, in 1986 Francesco Abatianni started building a company that, after thirty years, can be defined as a leader in the production of fresh pasta from Salento.

As a craftsman of the second millennium, Francesco Abatianni exclusively takes care of a production he loves as much as his land. A production linked to the old traditions of the pasta masters. He continues to consider the mix of durum wheat semolina and water as a real alchemy, so he keeps seeking the perfect balance between the taste of tradition and the taste of modernity.

The company carries out the production of typical regional short and long, fresh and dried, egg and stuffed pasta in the 2,800 m2 owned factory, located on an area of ​​7,000 m2 in Corigliano d’Otranto, in the heart of Salento.

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