2002, Crotone
Born in the Marchesato di Crotone.
Pastificio Astorino was founded in 2002 in the Marchesato di Crotone, a territory of vineyards, olive groves, forests, and abundant water, ideal conditions for growing exceptional durum wheat.
Tradition
Shapes passed down from grandmothers.
Astorino specializes in the region's own pasta shapes: maccheroni al ferretto, covatelli, strozzapreti, trofie, and orecchiette, made with durum wheat semolina and the same artisanal processing that once defined homemade pasta at the kitchen table.
Innovation
Pasta, studied and improved.
Working with the Magna Graecia University of Catanzaro, Astorino has helped develop functional pasta enriched with hemp seed flour and ancient Calabrian grains, research published in the scientific journal Nutrients.
