The long history of technology for pasta
In the Collecchio countryside there is a company that all food lovers should thank, given that its machines are responsible for making the much of the pasta eaten all over the world each day. Storci was founded in 1991, yet it can boast over 50 years of history under its belt. Anzio Storci began at Barilla at a tender age as the workshop apprentice boy, in 1949.
He later became a designer and finally technical manger of what, from 1970 right up to the present day, has stood as the largest pasta manufacturer in the world, with production lines of 4,000 to 6,000 kg per hour. In the seventies, together with five other work colleagues, he founded ParmaSei, operating in the dairy sector.
Then, having completed their studies, his sons Michele and Simone decided to follow in their fathers footsteps by founding Storci. Its core business immediately centred on the construction of pasta-making machines.
A few years later came the merger with a large company in the same sector, Fava, based in Cento. Success quickly followed, which today sees the group as the worlds leading force in the sector, with a market share of approximately 40%.
On behalf of Fava, Storci produces press machines for the largest industrial production lines in the world, in the manufacture of dry pasta. Under its own brand, it makes machines for all other types of production: fresh pasta, pre-prepared food, instant pasta, gluten-free pasta and special pasta. It can boast approximately 110 employees and an annual turnover of 22 million, which is slowly but surely growing. “We are moving against market trends”, says Anzio Storci, “also because pasta is a low cost product, and it performs well, even in troubled times. While our chief sector is that of presses for large machines, we are also specialising in other sectors, because we believe diversification to be highly important.