In 1964, Mario Temporin started producing pasta and tortellini in a small laboratory in Lugagnano, a small town in the province of Verona, together with his family. It was a sincere and genuine passion that inspired them. His son Antonio Temporin followed in his father’s footsteps, learning his gestures and flouring his hands, dedicating his heart and soul to the production of egg pasta. The result was soon known by everyone. Over the years, Antonio’s pasta-making skills grew, and the small workshop in Lugagnano became too cramped. It was time to think bigger, so in 2000, Pastificio Temporin moved to Sommacampagna, in the province of Verona, to a much more spacious establishment. Today, four complete production lines for dry, fresh, and filled pasta allow the pasta factory to bring the taste of tradition and the balanced goodness of Mediterranean cuisine to the world.