ABOUT US
Over than twenty years in the craft production
of high-quality deep-frozen pasta!

The factory was born in Limone Piemonte, a small touristic town in the province of Cuneo, closed to the borders with France. At first, in a narrow gastronomy laboratory the products are hand-made carefully following the recipes of the local traditional cookery. Since the very beginning of the activity, the distinctive elements of “Tony&Tere” lie in the quality of the product starting from the ingredients to an accurate processing. During the years, an important innovation has then been added: the method of deep-freezing the pasta, which allows to maintain the organoleptic characteristics of the product unaltered over the time. All these aspects together have allowed our business to become an important partner either for the end-consumers and for restaurant owners, as well. The success of the market and the remarkable growth of the business, have made it necessary to move the production site to a vaster area. Our new laboratory is now located in Boves and still works according to a craft production process and an unchanged approach: offering high quality products to our customers. The entire production range draws inspiration from the local Italian tradition, with no compromise in terms of selection of raw mat rials and quality workmanship. Throughout the years, we have also been granted all the certifications complying with the most rigorous and severe regulations as concerns safety and food hygiene, which require systematic checks on the working parameters, the absolute safety of the workplace, the production methods and the end product. During this time, our products’ range has been progressively enriched, using new recipes in order to satisfy the requests from even more attentive and demanding consumers both on the Italian and foreign markets.

Why choosing our products?

Our recipes, in addition to their simplicity and a mix of natural ingredients, are free of salt, if not in small amount necessary to reach the right balance of tastes. The spices such as pepper, chili etc… are present just if found in the raw materials, for instance in addition to the meat, like mortadella, but absolutely no monosodium glutamate is added. Even our poorest product, in this case gnocchi, is rich in potatoes, fragrant and sometimes enriched with “Provençal” cheese, following an ancient valley recipe. In our double sheet of pastry, the accurate search of the best flour allows us to decide how to structure the shape. The right balance between pastry and stuffing allows shorter cooking times, thus making the cook’s job easier. To help the restaurants’ chefs we offer a very practical product, easy to be managed in each occasion, without the need of preparing too much elaborated sauces to go with that from deep-frozen, goes directly into the saucepan and can be cooked in two minutes.