The history of Pastificio Carmignani begins in the early 1900s with its founder Adolfo Carmignani, producing durum wheat pasta and milling wheat. In the 1950s, in a small workshop in the historic center of Terranuova Bracciolini, the running of the pasta factory passed to Angiolo, who introduced the production of fresh pasta. It was then his worker Omero who created new shapes and fillings for the fresh pasta, transforming the small workshop into a true artisanal company. In 2000 Omero left the company, which places great importance on raw materials. Only selected wheat of exclusively Italian origin is used, including ancient grains and the famous durum wheat Senatore Cappelli, all produced by local farms. The fillings too are only fresh and of excellent quality, sourced from producers in the area. Alessandro and Stefania created a workshop-kitchen within the company where a gastronomic line of first courses and various sauces is made. All products contain no added stabilizers or preservatives. The Carmignani brand has always been synonymous with artisanal genuineness and work made with love and imagination.