The handicraft pasta factory was established in 1950 by Mr. Libio Fratiniwho, with the precious cooperation of his wife, opened the very first fresh pasta shop in the Umbria Region. Today the quality and the genuinity of the ancient flavours is carried out by Libio Fratini’s daughters and grandsons who represent the third generation of pasta making. The quality of La Romagna’s products is to be found in the accurate choice of the ingedients which are transformed in the finished product in an updated laboratory where the main policy is the respect of the public health regulations. Over the years, experience and fantasy had enanched the range of products in order to satisfy the demands of the customers who have alaways been identifying “La Romagna” as a family who has got passion in the pasta making. Respecting the traditional tecniques of the pasta making “La Romagna” uses the lamination tecnique which consists in having two cylinders contrasting each other in order to make the pasta thinner without getting it hot. As soon as they are dried, the products are moved by hand and put into transparent bags sealed with a guarantee stamp.