About Us

Simply the best: the flavour of grain, the yellow colour of the sun and perfect resistance in cooking, made in more than 100 shapes designed to provide the maximum in taste for the most discerning consumers. Today, under the guidance of the Colussi family, Agnesi expresses the same values that have made them famous throughout the world.

 

RESEARCH
The selection begins on lands where the best grain is grown. Agnesi uses Kronos grain, harvested from the vast plains of the American West. Here, ideal climate conditions guarantee constant quality of raw materials: a unique grain worldwide, sweet in flavour and rich in precious nutrients, with high protein content, quality of gluten and perfect golden colour.

INTEGRATED MILLING AND PASTA MAKING
The best grains, selected in the fields, are processed directly by Agnesi at its own pasta-making factory, using a large number of “semolatrice” machines to clean the pasta of chaff residue (the “longest” mill in Italy). The pure bran is then free from chaff and ready to use directly in production, still “fresh” and containing the most valuable part of the kernel (the germ). With the advantage of having its own facility, Agnesi can use only the best of the kernel for its Pasta, retaining all its most important nutrients.

SLOW DRYING
The grain is mixed in Agnesi’s own mill. The Unique Recipe is Agnesi’s legacy. Slow drying, following genuine traditions (12 hours of Slow Drying for Agnesi Spaghetti) keeps the pasta’s nutritional value, the full, rich flavour of the grain and perfect resistance in cooking.

A TECHNOLOGY THAT PROTECTS TRADITION
Agnesi’s technicians control a long and exclusive process step by step, in which high technology and artisan skill blend in a unique alchemy. The result is a truly extraordinary pasta, for flavour, texture and safety.