Founded in 1902 in the Apulian city of Corato, by Cavaliere Leonardo Mastromauro, the Riscossa pasta factory has been selecting the finest durum wheat for over a century, bringing the great Italian pasta tradition to tables around the world. Over the years, production has been improved with modern technology, but the passion and love for our work has remained the same.
Pasta Riscossa is made exclusively from durum wheat semolina and water, in three classical steps - mixing, shaping and drying. Drying is carried out at medium to low-medium temperatures, which allows the proteins and vitamins of the wheat to remain unchanged.
Riscossa’s highly efficient, fast and dynamic production cycles and strict compliance with quality protocols have made us one of Italy’s top producers of pasta, exporting our products to all major countries in Europe and around the world.
RISCOSSA is a symbol of a family Mission, dedication to safeguard tradition of pasta manufacturing with the best local durum wheat and provide people with high quality and healthy pasta.