Filled pasta: two words that call to mind feelings well settled in the culinary traditions of our Country as we are, in fact, great admirers and consumers of this kind of pasta...Read more
We are proud to tell you that our President’s biography is out.
It is the story of an extraordinary life, full of love for his own work and consecrated to achieving his goals...
We have participated at “Bando Energia”, that is an operative project of the PorFest (the European Fund of the Regional Development) 2014-2020 by the Emilia-Romagna Region, co-sponsored by the European Fund of the Regional Development...
Storci and Food4Life have combined forces to create a winning partnership that will allow you to achieve the best possible production of instant pasta lines. Professionalism, competence, expertise, consultancy… everything you’re looking for, if what you seek is a product of the highest quality...Read more
It is there for all to see that on the shelves of the mass retailers, not only has the short pasta a larger display space, but it also has a greater selection, thanks to the several types of pasta for sale...Read more
About two years ago, thanks to an important study carried out by Storci R&D, an ambitious project was conceived concerning the improvement of the drying process inside the static dryers...
Following the great success of last year with the launch of the Omnia 1000/800, we have created today, thanks to a series of technical and technological adjustments, an extra upgrading of the line, making the new Omnia 1200/1000 that can produce up to 1200 kg/h of short pasta and 1000 kg/h of long pasta...
Thanks to the cooperation between our Company and Cavallini’s, that boasts a long experience in manufacturing automatic forming machines for filled pasta, an important project was born: investing in Italy’s most symbolic fresh pasta, the tortellinis...Read more
During the 1st Pasta Convention organized by Storci in Cairo last April, Mr Alessio Marchesani – Food Technologist and Storci R&D Laboratory Supervisor – led a speech about the differences between high and low temperatures drying systems...
Pasta is a food product with a timeless fame. Since ancient times it has always been an essential element of human nutrition. During the centuries its capacity to adapt to the evolving life styles has been constant... Read all!Read more
The partnership was made possible by the strong relationship of professional esteem that was created with Eng. Enrico Fava in our early years. At that time, we were both working on a project for a large Barilla factory.
Our mutual respect and understanding developed over the years to come...
Read the interview to our President Anzio Storci published by "Gazzetta di Parma": the beginning, the success in the pasta machinery sector, the humility and love for his work which are his distinguishing features...Read it all, download the pdf!
When aiming to export to the USA, machinery must observe the very strict FDA and USDA standards: washdown is the right word.Here at Storci we give this aspect a great deal of thought; systems are conceived in such a way as to allow for regular and constant manual...
Storci has for some time now been installing the Beltmix: this is the most interesting innovation of the last few years in terms of dough preparation technology. The Beltmix replaces the traditional shaft and blade mixing tank thanks to its pairing with the Premix® pre-mixing unit and a patented slow-moving accumulation conveyor...Read more
In October we welcomed 11 food bloggers and lifestyle experts into Storci for a day of full immersion into our company business. A really packed day which kicked off with our rendezvous at Parma railway station followed by transfer to Storci and a welcome aperitif and speech from our President, Anzio Storci...
The latest edition of our magazine is now available and this year we have some great news for you: our instant pasta lines! And there’s more: two important testimonials talk about us, find out who is behind them... and if that’s not enough, do you want “A chat with...”?Read more
Storci is mentioned in “La carica delle 101”, the e-book by journalist Adriano Moraglio, for sale online from Il Sole 24 Ore, the Italian daily business newspaper.
The e-book covers 101+ companies which, despite the current crisis...Read more
The winner of the twentieth edition of the Parma Nostra Sant’Ilario Award is our President Anzio Storci, who was presented with the coveted prize during an event held in Storci on 18 January and attended by the Mayor of Collecchio and the Chairman of the Young Industrialists’ Association.Read more
Lots of news in this issue: we start with “turnkey”, Anzio Storci presents an important service offered to pasta-makers; two exceptional testimonials: Pastificio Fabbri and Sarl Moulin Bouguerra, two very different companies, a single mutual referral: us!Read more
Together with Barilla we have been awarded significant regional funding in recognition of our commitment to research and development, a sector which for us has always been of prime importance; in fact technology, development and innovation are the cornerstones of our philosophy and company culture.Read more
The Storci Research and Development Laboratory boasts an important collaboration with the food science and technology and mechanical engineering Courses of the University of Parma. This helps to increase the prestige and fundamental role...Read more
Our news bulletin is in its 7th edition. Read what’s new at Storci this year: learn about Storci’s commitment to energy savings: the results achieved with the Beltmix lines installed: "180 Beltmix systems, 73,000,000 kw/h saved, equivalent to 44,000 barrels of oil saved..." ...it’s all in this issue!Read more