Emilia is synonymous with egg pasta. Few artisan companies can play the role of ambassadors of Emilian culinary tradition as well as Pastificio Ferrari. Founded in 1905, the pasta factory's century-old history is made of simple ingredients, great quality, ancient recipes and new technologies combined with human passion. Garganelli, maltagliati and countless special types of pasta are the stars of the offering of a pasta factory that proved stronger than the earthquake of May 2012, which caused an 18-month production shutdown. Before being workers, those who buy into the pasta factory's business are men, capable of rising above difficulties and driven by the appreciation and affection shown by their customers. Every shape, every product, is nothing less than an act of love ready to appear on your table.