After the Second World War he began to deal with pasta and mechanics. In fact, it was his first youthful works that inspired him to combine these two aspects. In the 1950s he began producing fresh and dry pasta with and without filling, such as tortellini and ravioli with meat and farfalle and tagliatelle. The work was pressing and the absence of refrigerators did not facilitate the operators’ task.

In the mid-1950s, due to the great demand, he began to manufacture the first cutting machines with quadrucci cutting and then kneading machines and gnocchi machines and then in the early 60s the first combined pasta machine that had a kneading tank.

In brief In 1968 the range was complete with every product necessary for the opening of an egg pasta shop: mixers, rolling mills, cutters, machines for ravioli, tortellini, gnocchi driers. As time went on, production was enriched with new models, all patented and truly innovative, simple to use and safe.

But the construction and production of the machines was a complex and difficult mission in a region that, as he always defined, was allergic … Allergic to work: it was in fact difficult to disentangle the commitments of manufacturing with those required by new pasta makers, totally devoid of any training. Here is the idea of ​​setting up a guide shop, which could quickly provide all the information necessary for the success of an excellent pasta product.

In the 1980s, the workshops had a dizzying pace of opening and the machines were always insufficient to meet the demand. For this reason, after the three historic offices in Rome, he decided, with the spur of his wife Cherubini Bianca, to buy today’s 3000 square meter factory located in the industrial area of ​​San Cesareo.

Here it was possible to expand and fill all the construction departments: Turning, milling and carpentry with numerical control systems of extreme precision, painting, Teflon coating, polishing, electrical systems, assembly, mold department.