Columbro

Pastificio Columbro is one of the pioneers in the production of organic pasta and was founded in the early 1970s thanks to the passion of Nicola Arcisio Columbro. He, a sales representative, traveled a lot for work and, for this reason, he missed the fresh pasta made by his wife Iris very much.

It was really difficult to find decent pasta on the tables of the various restaurants and taverns he frequented during lunch breaks. This is where the idea of starting a pasta production to market, which had the same characteristics as that kneaded by his wife, came from. This is where Iris, the egg pasta, comes to life.

From 1972 to 1977, Columbro set up the marketing of the pasta and later began the journey of approaching San.Ri, an association tasked with promoting macrobiotic food.
 

Quality artisanal pasta with Columbro

Thus began the production of organic pasta, which continues to this day with great success. Columbro remains specialized in the sector of egg pasta, which continues until 2000 when, thanks to the new plant, it begins the study of doughs made from Marche grains. Thus, the line Le specialità italiane is born. 

Today Columbro remains a family-run pasta factory and its artisanal quality, while supported by state-of-the-art machinery, remains the cornerstone of production.