Fioravanti began its operations in Genoa during the spring of 1949 when Mario Fioravanti relocated there to create fresh, handmade gnocchi that were distributed daily to shops across Liguria. In 1962, the company developed, tested and patented a new process for drying and preserving tortellini that enabled high-quality production with long shelf-life without requiring a cold chain, which was difficult to guarantee at that time. The company still adheres to traditional methods, utilizing the finest ingredients to achieve superior quality, just as they did in the past.