Pasticio La Ginestra is an artisan family-run company which produces frozen fresh pasta.
La Ginestra pasta factory is based in the Bormida Valley, a hilly area on the border between Liguria and Piedmont, where stuffed pasta has always played a pivoting role in traditional cuisine.
In Italian, “ginestra” means “Spanish broom”: the name of the company comes from the flowers growing near the field of wheat of the owners’ father… Our history in the catering industry began over 40 years ago.
Thanks to our long expertise, we create products which meet the needs of those who devote themselves to cooking, both at home and at work in the food service industry.
We are constantly growing, yet still we stuck to the craftsmanship and high quality of products, eventually adding new recipes through an uninterrupted research and innovation process.
One of the main prerequisites of all our production is the continuous and careful control of all the production stages.
All our products feature a dough which is thin but has an excellent cooking firmness, and tasty stuffing, that are just as good as home-made pasta but also guarantee the reliability of a production process that complies with the latest European food safety standards.
Alessio and Ares are in charge of all the stuffing: they measure, chop, cook and then grind and mix all the products that are going to form the filling of our ravioli.
Alessio, who graduated as a cook at the hotel & management school in Mondovì, has been working with us since 2015. Ares has been part of our team since 2008 and he’s following a family tradition: in fact, he’s our cook and founder Luciano’s second son.
Ares is a self-taught cook but he attended several training courses in order to follow his passion for cooking. Their team spirit is our trump card.
Here’s where our ravioli are born. Cornel, aka Coco, and Daniele, are our “sfoglini” (pasta makers).
Coco is a Pasta Master and one of the mainstays of our company: he’s been working with us since 2002 and his expertise is an undeniable added value.
Daniele has been working with us since 2005 and he mainly sees to non-stuffed products: gnocchi, trofie, orecchiette and cavatelli have no secrets from him and he’s an inexhaustible source of good advice.
At the freezing tunnel outlet, products are collected by Luca and Abramo.
Luca, who’s in charge of the vertical packaging machine, has been working with us since 2015 and he’s always very careful and precise; Abramo, who works at the thermosealer, has been part of our staff since 2007 and is our jack-of-all-trades.
Mbacke is a real factotum: since 2017 he’s been helping where he’s needed the most and he’s our “gentle giant”, always nice and willing.
They are the voices you’d hear on the phone if you called us.
Valentina, Luciano’s eldest daughter, is the production manager and she has been working in her family business since 2013. She’s always careful and thorough and has the same entrepreneurial spirit as her father’s.
Chiara is in charge of the quality control and haccp-based procedures.
Adriana, who’s in charge of traceability, is currently taking great care of all the digital aspects, including social media.
Gian Piero, sales consultant, has been working with us since 2017. He helps us with his expertise when we need to discuss new projects. Luca is an engineer: he is the site manager at our new factory and also our technical consultant.
Marco, our technician/mechanic, is in charge of keeping our machinery efficient, with almost unlimited capabilities.
Here is Maurizio, our faithful driver, with an always ready joke and an easy laugh but very fast, precise and always available to everyone.
Antonello, aka Ugo, has been a member of the staff since 2002, so much so that we just could not imagine La Ginestra without him. He works with cleverness and unlimited patience, always striving to meet our clients’ needs.
The company follows all the necessary procedures in order to obtain an excellent product in terms of taste and hygiene guarantees.
The first element is the fast production process: once the dough and the filling are ready, the shaping, pasteurization, deep-freezing and packaging of products take less than one hour…
The process is followed by a careful management of the cold chain, from the raw materials to the finished product handling, combined with a scrupulous cleaning and sanitization of the working environments.
The whole production process, from the reception of raw materials to the delivery at the client’s premises, follows some strict standards, to ensure that the products are always flawless.
The healthiness of products is guaranteed by a strict implementation of the self-monitoring provided by law, the collaboration with an authorized analysis lab and the surveillance of the Local Health Authority (ASL2 Savonese).
Our products stand out for their thin dough, suited to the needs of quick service and high-quality restaurants.
The wide variety shapes and stuffing is seasonally supplemented with new offers, trying to meet the needs and whet the tastes and fantasy of consumers.
When selecting raw materials, we pay particular attention to the regionality of products, favouring Italian ones whenever possible.
All the flours and almost all the vegetables are Italian and the beef and pork meat we use comes from animals which are reared and slaughtered in Italy
Pastificio La Ginestra also places special focus on protecting the environment: we only use green energy coming from TUV-SUD certified renewable sources.
Cold is the only natural preservative available to humans, that’s why we chose it.
Without the need of added preservatives, it allows to keep all the organoleptic (smell, taste, colour) and nutritional values of the product for over 12 months.
Deep-frozen products are a great help in the kitchen: their cooking times are reduced to a minimum and they allow an extremely versatile organization in the food service industry.
Food deep-freezing reduces food waste, frozen products are ready to use, easy to measure out and what is left over can be stored in the freezer and used later: you have up to one year.