About Us

Since 1950, Pasta Cavallari tells the story of a family that has transformed its passion for pasta into an art. A tradition that, generation after generation, continues to bring the authenticity and quality of Italian cuisine to the table.

Our roots: a growing tradition

In 1950, Grandfather Efrem founded an artisan pasta workshop in Baone, in the heart of the province of Padua. With passion and simple ingredients such as durum wheat semolina, fresh eggs and water, he gave birth to an authentic pasta, loved by all. Over time, the business grew under the guidance of Paolo, his son who moved to a larger establishment in 1990. Today, the Pastificio Cavallari continues to produce handmade quality pasta, remaining faithful to traditions and passing them on to the new generation.

Tradition that evolves, quality that remains

Today, Pastificio Cavallari combines tradition and innovation to offer a superior quality pasta. Immersed in the Euganean Hills Natural Park, we select only excellent raw materials and work every format with artisanal care. Thanks to modern technologies, we bring our pasta into the world, without ever giving up the authenticity and taste of yesteryear.

Mission: authentic quality in the plate

Cavallari makes egg pasta just like her grandmother did: with durum wheat flour, fresh eggs and pure water, with laminated dough. Each format is designed to guarantee taste, authenticity and a perfect consistency, offering a sensory experience that brings the flavors of yesteryear.

Vision: Looking into the future with deep roots

With the third generation at its helm, Cavallari looks to the future with enthusiasm, continuing to grow and innovate without ever losing sight of tradition. We invest in modern technologies to offer a superior quality pasta, always faithful to the values and flavors handed down by Nonno Cavallari.