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Pellegrini Pasta Factory is the brainchild of Danilo Pellegrini who, after devoting more than 30 years to the restaurant business, in 2008 realized his desire to open his own pasta factory, linked to tradition and artisanal care of the product, balanced between continuity with the past and evolution toward the future.

Pastifico Pellegrini currently produces about 30 types of pasta, from the more traditional such as pici, tagliatelle and potato gnocchi to the more creative such as tagliolini al cacao, pappardelle al Vino Nobile di Montepulciano and Ravioli ricotta e limone.

All accumulated by being entirely handmade with the use of raw materials of the highest quality, zero km, carefully and consciously selected over the years and with respect for the food and wine excellences of our land, the province of Siena, such as Vino Nobile di Montepulciano and fresh ricotta from Val d’Orcia.

Even the choice of flours used is not left to chance, but is the result of careful selection, aimed at seeking the best quality also in relation to the type of pasta to be produced. For example, for the dough of pici, the most typical pasta format in our area, a mixture of fine soft grains is used, which having a low ash content ensures a clear and elastic product for processing.

Pastificio Pellegrini is not only pasta, but also sauces and condiments; chosen and prepared to enhance the various types of pasta to the fullest: Tuscan ragù made with Chianina meat, duck ragù, wild boar ragù or even all’aglione and many others.

And if that were not enough, the pasta factory also offers its customers baked goods such as cakes and cookies, the typical Sienese cantucci, as well as Vino Nobile di Montepulciano cookies and grapes.

Contacts:


Pastificio Pellegrini

Viale G. Di Vittorio, 17, 53042 Chianciano Terme (Siena)
Tel. +39 0578 60718
info@pastificiopellegrini.com – www.pastificiopellegrini.it
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