Moro Pasta

Moro Pasta is the brand of Pastificio di Chiavenna, a pasta maker in the Valchiavenna valley in the province of Sondrio, Lombardy. According to the company's history, it started in 1868 in Chiavenna as a mill and pasta workshop of the Moro family, who ran it for five generations. The old Mulino Moro di Bottonera, once driven by the river Mera, has been restored as a museum of industrial archaeology, while production moved to a modern plant on the edge of town in the 1960s. The firm is listed in Italy's Register of Historic Enterprises.

Its main speciality is Pizzoccheri della Valtellina IGP, a protected geographical indication since 2016. These are dry ribbons of wholegrain buckwheat flour and durum wheat semolina, offered as classic tagliatella, tagliatella "steso", a gnocchetto cut and an organic version. Alongside them come Moro Pasta con grano saraceno (fusilli, penne, lasagne sheets and fidelin with buckwheat), Moro Pasta con segale (pasta of semolina and rye flour) and Moro Legumé, grain-shaped pasta of red lentil flour and buckwheat that is naturally gluten-free.

Besides its own brand, the factory makes organic pasta, special pastas and baby pasta for other companies. The company reports 70 employees and about 10 million kg of pasta a year, 40% of it exported, with electricity from its own hydroelectric plants in Valtellina. It also sells buckwheat flour and blends for polenta taragna.