Founded in 1868, Carlo Moro is one of the oldest pasta factories in the Lombardy region. It was originally located near the Mera River. Back then, the Chiavenna mill used the river’s water to grind the grain used in making the factory’s pasta.
A hundred and fifty years later, the pasta factory has moved outside the town of Chiavenna. However, it still uses the old traditional methods in making and selling pasta. Among the company’s treasured specialties is Pizzocheri Valtellina, which is produced according to old traditional methods and made from the best buckwheat flour available. Aside from Pizzocheri, Chiavenna also produces other egg pasta, durum wheat semolina pasta, gluten-free pasta, and other traditional buckwheat pasta such as gnocchi, fusilli, fidelin, and penne.
