est
1937
A FLAVOUR-FILLED STORY.
INTUITION:
In 1937 Leandro Voltan had a vision of a business that didn’t even exist yet. He was going to put his fresh pasta on the table of all and sundry. So he turned a little food store near Venice into his first fresh pasta business. He specialized in making tortellini.
INNOVATION:
Incorporating pasteurization into the production process meant the dream of pasta staying fresh longer but retaining all of its qualities became reality. Leandro got a patent for it and registered it in Switzerland. He went from an artisan pasta maker to being the first entrepreneur in the fresh pasta industry, which was still waiting to be developed. This was 1959.
GROWTH:
To meet steadily increasing demand, the first Voltan factory for industrial pasta production was built in Olmo di Martellago (Venice). It was now 1969 and this was the first step. We then doubled the offices, warehouses, manufacturing capacity and production lines. The number of factories grew to four, situated in Veneto and Lombardy. The logistics and distribution structure was optimized. The number of products and new recipes multiplied.
WE ARE VENETIANS. TRADE
IS IN OUR DNA.
This is how we share our local tradition on a global scale. We represent Made in Italy value that embraces the tastes and demands of consumers. Making fresh pasta is what we have always done. We build on our expertise, supported by high tech machines and processes to optimize production and meet new market trends and demands at unrivalled speed.
Globalization, food tourism, the cinema that so often made it a co-star are just some of the many reasons why pasta has become an Italian icon and a global food.
From the Nineties onwards, Voltan cashed in on that opportunity, bringing fresh tortellini and pasta from Venice to tables all over the world.