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Storci spa - more than 20 years in the market

THE HISTORY

The long history of technology for pasta

In the Collecchio countryside there is a company that all food lovers should thank, given that its machines are responsible for making the much of the pasta eaten all over the world each day. Storci was founded in 1991, yet it can boast over 50 years of history under its belt. Anzio Storci began at Barilla at a tender age as the workshop apprentice boy, in 1949.

He later became a designer and finally technical manger of what, from 1970 right up to the present day, has stood as the largest pasta manufacturer in the world, with production lines of 4,000 to 6,000 kg per hour. In the seventies, together with five other work colleagues, he founded ParmaSei, operating in the dairy sector.

Then, having completed their studies, his sons Michele and Simone decided to follow in their father’s footsteps by founding Storci. Its core business immediately centred on the construction of pasta-making machines.

A few years later came the merger with a large company in the same sector, Fava, based in Cento. Success quickly followed, which today sees the group as the world’s leading force in the sector, with a market share of approximately 40%.

On behalf of Fava, Storci produces press machines for the largest industrial production lines in the world, in the manufacture of dry pasta. Under its own brand, it makes machines for all other types of production: fresh pasta, pre-prepared food, instant pasta, gluten-free pasta and special pasta. It can boast approximately 110 employees and an annual turnover of 22 million, which is slowly but surely growing. “We are moving against market trends”, says Anzio Storci, “also because pasta is a low cost product, and it performs well, even in troubled times. While our chief sector is that of presses for large machines, we are also specialising in other sectors, because we believe diversification to be highly important.  

Michele Storci, Anzio Storci, Simone Storci

That means major penetration in niche yet high quality markets - like the much sought-after Gragnano-made pasta, for which over 70% of local producers use Storci machines but also the capacity to win over the market in more distant countries (from the United States to Africa) and to produce "new" products, such as for example couscous or pasta-based reasy meals. Evolution is the fruit of constant research.

“We have an in-house MIUR (Ministry for Higher Education and Research) certified laboratory”, explains Storci, and an experimentation area. “A division that is worth hundreds of thousands of euro per year, but enables us to work effectively on our systems, to follow our customers’ requests, almost as if we were tailors in the sector, and to build machines that combine innovation with the great Italian pasta-making tradition”.

One of Storci’s most important patents is undoubtedly “Omnia”, a machine created about ten years ago and able to produce all pasta shapes. In short, it is a companythat never stands still, one that has embraced the enthusiasm of its founder. “I have been working in this sector for sixty years”, Anzio Storci concludes, cheerfully, “and every day I realise that there are still new things for me to learn”.

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