Company News
27/02/2011
Pasta Riscossa at Gulf Food Dubai
Pastificio Riscossa SpA will be exhibiting at Gulf Food Dubai one of the most important trade fairs to be held 'from 27 February to 2 March 2011.
16/01/2011
SUCCESSES AND STRATEGIES: Gainers and export turnover of Pasta
Innovation and tradition distinguish the marketing levers on which the tip of the historic company Riscossa Mastromauro Brothers, founded in 1902 by the intuition of its founder Leonard, determined man, passionate, visionary, with austere and imaginative...
17/10/2010
Paris - Food SIAL 2010 – Pastificio Riscossa fratelli Mastromauro Spa
Unique showcase of the global food market, SIAL, the International Food Salon, is held this year from Sunday 17 October to Thursday 21 October 2010, at Parc des Expositions de Paris Nord Villepinte
Created in 1964, is held every two years, and is one of food professional meeting most important in the world.
Meets all the players of the market, from retailing, catering, industry and import-export. In its international dimension, year by year more elitist, SIAL represents the the best reflection of the diversity In the universe of food.
Companies, products, trends, innovations, challenges ... The professionals have 5 busy days to decrypt and discover world supply and demand.
01/10/2010
Only Italian tomatoes in the Riscossa tomato sauce line
The Italian production is unceasingly allow to supply all the markets, with a wide range of tomatoes-related products. July august and September are the best months for the picking of tomatoes. This process can be done both manually or mechanically. During the picking phases it’s really important that the fruit remain integral, due to the fact that the tomato fruit is climacteric and it continues to ripen, even after the picking.
01/10/2010
Riscossa adopts the IFS Standard
Riscossa adopts the IFS Standard The International Food Standard represents one of the most used protocols in the food distribution which concerns the selection and evaluation process of suppliers. Our company has already started to implement this standard with the goal to be fully operative in march 2008
24/08/2010
Dieta Mediterranea Patrimonio dell'Umanità
"Il parere favorevole del Comitato tecnico dell'Unesco riguardo alla Dieta Mediterranea quale patrimonio immateriale dell'umanità, rappresenta per l'agricoltura del Mediterraneo un riconoscimento di grande prestigio. Ritengo che ci siano tutti i presupposti affinché anche il Comitato Esecutivo, che si riunirà a novembre e di cui l'Italia è membro, dia parere favorevole"...
26/06/2010
Riscossa al Summer Fancy Food di New York
Il Pastificio Riscossa con la Regione Puglia parteciperà alla 56° Summer Fancy Food in programma a New York dal 26 al 29 giugno 2010. Fiera Internazionale dell’alimentazione sponsorizzata dalla NASFT “National Association for the Speciality Food”, la più grande organizzazione del mercato di prodotti alimentari in USA
10/01/2010
Mastromauro Family reaches the fifth generation
Behind The Riscossa Mark there is one of the most ancient and famous Italian pasta factories, whose origins date back to the far 1902.
The harmony and the diligent care of the quality, which rule in the factory, show how the entrepreneurial ability drives this historical mark, already leaned to the fifth generation, which has known how to evolve and expand itself, as far as become a great factory, counting only on its own strength....
01/06/2009
Nutritional values of italian Pasta
It is from the high energetic value of the pasta, from its fair content of proteins (11- 12%) and from its high digestibility that derive its nutritional properties (the amid content is about 70-75%). The caloric value is about 350 Kcal for 100 grams. On the contrary, fats are really moderate (less than 1%) and this allows to pasta consumers to have great time to choose different condiments (tomatoes, soaps, spices, etc.)
01/03/2009
2008 Good Results for Pasta Riscossa Food Company.
Pasta Riscossa Italian Food Company , Historic Brand from Puglia area and Internationally known, founded in 1902 by Cav. Leonardo Mastromauro, in 2008 exported more than 23,000,000 kilos of durum wheat semolina pasta, the same quantity has a sign on the domestic market, in the range of medium-high market.
Confirmation of seriousness and professionalism comes from the 78 employees, of which the majority of technicians and experts in food, involved in a project work and proposals, inspired and assisted by the expertise and entrepreneurial spirit that animates the fourth generation of family Mastromauro, for 95% still at the helm of the company...