During the 1st Pasta Convention organized by Storci in Cairo last April, Mr Alessio Marchesani – Food Technologist and Storci R&D Laboratory Supervisor – led a speech about the differences between high and low temperatures drying systems...
Pasta is a food product with a timeless fame. Since ancient times it has always been an essential element of human nutrition. During the centuries its capacity to adapt to the evolving life styles has been constant... Read all!Read more
A bike, a comic, a chance meeting that will be very important for young Anzio Storci…this and many more episodes have been gathered in a biography that is currently being edited by the well-known administrator of the Barilla historic archive, Giancarlo Gonizzi...Read more
The new “apple leather” stems from an ingenious idea of a brilliant engineer coming from South Tyrol, Alberto Volcan – an entire life devoted to research – with nearly 10 years of Anzio Storci’s support. Two strong and determined personalities have invested their own genius...
The partnership was made possible by the strong relationship of professional esteem that was created with Eng. Enrico Fava in our early years. At that time, we were both working on a project for a large Barilla factory.
Our mutual respect and understanding developed over the years to come...
Read the interview to our President Anzio Storci published by "Gazzetta di Parma": the beginning, the success in the pasta machinery sector, the humility and love for his work which are his distinguishing features...Read it all, download the pdf!
Storci and Liodry Foods have combined forces to create a winning partnership that will allow you to achieve the best possible production of instant pasta lines. Professionalism, competence, expertise, consultancy… everything you’re looking for, if what you seek is a product of the highest quality...Read more
When aiming to export to the USA, machinery must observe the very strict FDA and USDA standards: washdown is the right word.Here at Storci we give this aspect a great deal of thought; systems are conceived in such a way as to allow for regular and constant manual...
Ottavio di Canossa tells us how come the Pasta Factory, which produces Pasta di Canossa, was born; the choice of Storci as a partner for supplying machinery but not only this…..the creation inside the Factory of a real Training Centre, along with a series of appropriate services... read more!Read more
Storci has for some time now been installing the Beltmix: this is the most interesting innovation of the last few years in terms of dough preparation technology. The Beltmix replaces the traditional shaft and blade mixing tank thanks to its pairing with the Premix® pre-mixing unit and a patented slow-moving accumulation conveyor...Read more
In October we welcomed 11 food bloggers and lifestyle experts into Storci for a day of full immersion into our company business. A really packed day which kicked off with our rendezvous at Parma railway station followed by transfer to Storci and a welcome aperitif and speech from our President, Anzio Storci...
In today’s world, gluten-free is becoming an increasingly-important trend—no longer the niche product of several years ago. Storci is aware of the importance of offering a gluten-free product that is not only good, but created using a limited number of quality ingredients.Read more
The latest edition of our magazine is now available and this year we have some great news for you: our instant pasta lines! And there’s more: two important testimonials talk about us, find out who is behind them... and if that’s not enough, do you want “A chat with...”?Read more
Storci is mentioned in “La carica delle 101”, the e-book by journalist Adriano Moraglio, for sale online from Il Sole 24 Ore, the Italian daily business newspaper.
The e-book covers 101+ companies which, despite the current crisis...Read more
The winner of the twentieth edition of the Parma Nostra Sant’Ilario Award is our President Anzio Storci, who was presented with the coveted prize during an event held in Storci on 18 January and attended by the Mayor of Collecchio and the Chairman of the Young Industrialists’ Association.Read more
Lots of news in this issue: we start with “turnkey”, Anzio Storci presents an important service offered to pasta-makers; two exceptional testimonials: Pastificio Fabbri and Sarl Moulin Bouguerra, two very different companies, a single mutual referral: us!Read more
Together with Barilla we have been awarded significant regional funding in recognition of our commitment to research and development, a sector which for us has always been of prime importance; in fact technology, development and innovation are the cornerstones of our philosophy and company culture.Read more
The Storci Research and Development Laboratory boasts an important collaboration with the food science and technology and mechanical engineering Courses of the University of Parma. This helps to increase the prestige and fundamental role...Read more
Our news bulletin is in its 7th edition. Read what’s new at Storci this year: learn about Storci’s commitment to energy savings: the results achieved with the Beltmix lines installed: "180 Beltmix systems, 73,000,000 kw/h saved, equivalent to 44,000 barrels of oil saved..." ...it’s all in this issue!Read more