Storci’s experience in fresh pasta dates back to the 1980s, when Anzio Storci was still President of Parmasei. Those were the years of the American dream...Read more
Automation comes to the aid of man’s work, avoiding the alienating activity typical of certain production movements. One might ask how much automation really affects pasta production today...Read more
Our everyday life is full of systems that continuously connect us with everything and everyone. Why should companies not introduce these connections meant to be a mean of protection and help as well as improvement and control? A brief talk with Simone Zardi...
Perhaps not everyone knows that quadrucci is a speciality in our country coming from the trimmings and scraps of pasta, that means the leftover dough after preparing fettuccine...Read more
So many interests and a hectic, busy lifestyle mean that there is now less time to spend seated at the table as a convivial moment. What can you offer the market? As an alternative to the classic sandwich, fast and balanced meals...Read more
For our thirtieth anniversary, some of our staff of the production dept told us about their work experiences in Storci...Read more
The Fourth Industrial Revolution (or Industry 4.0) is the ongoing automation of traditional manufacturing and industrial practices, using modern smart technology. The internet of things (IoT)...Read more
To find out about the origin of instant pasta, we must get back to 2014.
That year, Storci started a research to meet the need of a Customer. A project that was going to until mid-2015...
We are about to celebrate an important anniversary this year: thirty years of history are a significant achievement for any companies. We would like to regard it, however, not as an arrival point...Read more
The decision of producing pasta, today, is a forward-looking hoice that is becoming more and more the mirror of our Tmes. Pasta is an extremely healthy food, accessible and appreciated all over the world...Read more
It is increasingly important nowadays to keep abreast of changes and be ready to face new challenges. From this perspective...Read more
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...
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
We interviewed Alessio Marchesani, Food Technologist and Supervisor of Storci R&D Lab: between one test and another, he allowed some of his time...Read more
Our presses summarize high level technique solutions, flexibility, reduced footprint, complete functioning automation and long-lasting characteristic...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...
Michele Storci tells us about the latest market trends and in particular the Instant Pasta by Storci- IPS System...read the full interview!Read more
We interviewed Mr Ashraf El Sayed El Wasify, Egypt area Sales Manager, who told us what he thinks of the trend of the Egyptian Market and thoroughly examined the prospects for the future...Read more
Aldo Monti, WIPPA Managing Director tells us about Wippa project.
Read the full interview.
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
Inside the medieval farming court of Giarola (Collecchio), there is the Pasta Museum, one of the six food museums of Parma province, testifying the story, culture and technology of pasta-making...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 with 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!
Couscous is the main food in North African diets. It is a product associated with an almost infinite number of recipes, and that is why it is bought and used by everyone. Its consumption has now reached Central Africa, and it is also spreading to Western countries...Read more
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 issue of our magazine is now available where this year you can read all about Storci's latest innovation in the feature on instant pasta.
Instant pasta is a healthy and tasty product which is ready in an instant!
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
2014 was important for us. A year full of innovations and confirmations, which saw Storci as a main actor in an ever-expanding market. As usual, side by side with our partner of Fava...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