“An 80 year old passion”

It was 1937 when Leandro Voltan, founder of the business, pushed by a strong entrepreneurial spirit, took over a small shop of delicatessens. He then started making hand-made fresh pasta. Here, the expert hands of a small number of craftsmen helped by the entrepreneur himself, began to mix flour, fresh eggs and water to create a fresh pasta of exceptional quality, which became known rather quickly for its incomparable taste.
Over the years due to a consistent demand the Voltan business spread across the market, improving the technologies of production more and more. Leandro, who always listened to his customers requests, committed himself to resolving the issue of the preservation of fresh pasta.
For the first time in history, by the end of the fifties, he applied “The Pasteurisation procedure” to fresh pasta. This procedure means that fresh pasta lasts longer, preserving a better flavour and appearance. Therefore, in 1959 Leandro obtained, the patent for the application of the pasteurisation procedure of fresh past which was registered in Switzerland at no. 681372.
The value of the patented process was so high and such an innovation that it changed the logical schemes of fresh pasta market forever, creating the basis for increased production of greater volumes.

“We grow to meet customer and consumer demand”

In 1969 the first factory with industrial methodologies, called “Area 1”, was built in Olmo di Martellago (Venice). In 1985, after 16 years’ work, the factory needed to expand with extra production lines and departments while ensuring logistics were optimized. Due to the success of the Voltan products, after just five years, further capacity expansion was needed. Therefore in 1990 They built “Area 2”, which doubled the factory area and production lines.
In 1995, as a strategic goal, They created an internal analysis laboratory run by a qualified team. In order to achieve the “Total Quality System”, all businesses have to improve over time, and through careful planning, acknowledgments are gained, as demonstrated by the most important certifications.
In 2002, as demand for the Voltan brand increased, the new factory was inaugurated, still in Olmo di Martellago, mainly dedicated to the production of the various types of gnocchi. In 2003 “Antiche Trattorie Italiane”, a new line of frozen products, was created.
In the last decade, the continuous growth of the Voltan business prompted the start of enlargement plans and consequently, the acquisition of new brands, to become part of the large Voltan family: The Giordiani brand is compromised of dried and ambient pasta for everyday meal solutions; Emma Giordani, fresh pasta of superior quality; The Antiche Trattorie Italiane brand, soup and frozen ready meals and Voltan, an authentic taste of Italy everyday.