Our lines

For generations now, the Fontaneto family has produced a wide range of fresh and stuffed pasta for both Italian and international customers.

Fontaneto line

Our flagship line. Fresh pasta, fresh stuffed pasta and gnocchi are prepared every morning with only the best ingredients for tasty yet traditional recipes.

Gran Chef

The exclusive line of fresh stuffed pasta – created for the restaurant sector – that satisfies the taste buds of even the most exigent chefs.

Fatti Bene

The top-of-the-range line whose quality is guaranteed by the Fontaneto brand and has been created for the self-service sector, both in supermarkets and high-end shops.

Molino Marco

Ultra-traditional and simplistic with the best price-quality ratio yet also ‘made according to tradition’ and designed to meet the needs of the whole family.


A line of products that can be stored at room temperature outside the fridge, whilst retaining all the quality and taste of fresh products.

The Sauces

Our sauces tell a story of flavours and authentic traditions that make Fontaneto pasta even more unique.

Ready Meals

Simply heat them in the oven to savour genuine dishes, cooked with high-quality raw materials and in the name of tradition.


Traditional baked Piedmontese product. A great substitute for bread in a quick lunch or dinner; perfect with cold cuts and cheese for shared platters.

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces