Let's discover Il Pastaro Marchigiano: here is our interview

Francesco Conti's Pastaro Marchigiano was born in the name of the rediscovery of the flavors of the Marche tradition. His special pasta, called Fini Fini, is a naturally dried egg pasta produced in the Piane di Montegiorgio area in the Marche region. The Fini Fini di Campofilone are a true territorial specialty protected by the IGP denomination.
Pastaro Marchigiano produces this egg pasta with the peculiarity that the hot dough at the end of kneading is placed on marble, which is cold. This temperature range causes the gluten to freeze, allowing the pasta to never overcook. It is then dried naturally.

We like these artisans, these producers of unique, certified and award-winning delicacies: they are real treasures embedded in our Peninsula between seas and mountains and in the most remote streets of villages and countryside. We don't stop to experience only their products, but we want to discover more closely the protagonists of this brand. That's why we sent some questions to those who manage communication with us.

Stay with us to know Il Pastaro Marchigiano: read the answers!

• Who are we talking to?
  CONTI FRANCESCO, culinary advisor
  
• Is the company family run? What year was the company founded and who was the founder?
  Yes, exactly since 1960
  
• Who was the founder and what was his training or what is the branch of work and professional from which he came if different from the current one?
  The founder was OSCAR CONTI. The company was founded from a small shop, which later became a trattoria and then a 4-star hotel restaurant.
  
• What is the real reason or the triggering fact behind the birth of this company and when did it happen?
  As a joke on Oscar's part, making friends eat
  
• What is your relationship with the land of origin and its typicality? And why do you want to tell them with your products?
  We offer and use products from our area (the Marchigiane hills) that we are very fond of
  
• What was the first product you created?
  Baked veal shank
  
• What is the product that today, on the other hand, do you consider “top”?
  I fini fini Marchigiani
  
• And what is the product that in the entire history of the company has most carried with it the beating heart, philosophy and soul of the company itself?
  Scottona Marchigiana at the barbecue
  
• Let's talk about today: how big has the company grown since its inception? Can we get some numbers?
  From 70 seats to 300, both indoors and outdoors
  
• Right now: more tradition or more innovation?
  Tradition
  
• What was the most important evolution of the company to get it to what it is today?
  Many events around the world presenting the fine wines of the Marche region in a historic cooking show.
  
• Speaking instead of the future: what tomorrow will the company wait for? Are there any changes or some new evolutionary process planned?
  Yes, right now we are looking for partnerships to create small shops where we can present our products under the Il Pastaro Marchigiano brand and at the same time give our know-how to our partner.
  
• Are you planning to create new products?
  We are preparing two other types of long pasta certified Bio and Vegan
  
• Having focused on Spaghetti
  S&M