From the 25th to the27th of June Pastificio Fabianelli returns to New York with its three brands: Fabianelli, Pasta Toscana e Maltagliati. for the usual appointment with Summer Fancy Food, the biggest event in North America dedicated to food specialties...
From May 8th to May 11th Pastificio Fabianelli is participating to HOFEX 2017 at the Hong Kong Convention and Exhibition Centre with its three brand: Fabianelli, Pasta Toscana e Maltagliati.
Sial Paris, the most important international agribusiness event just closed a few days ago. Pastificio Fabianelli, whose products attracted the attention of many prestigious buyers from all the world, is very satisfied about the outcome.
From 16th to 20th October Pastificio Fabianelli will take part in SIAL Paris – the world’s largest food innovation exhibition – with its three brands: Fabianelli, Pasta Toscana and Maltagliati.
From June 26th to June 28th, Pastificio Fabianelli is flying to New York to be among the protagonists of the Summer Fancy Food 2016, the most important show in the United States dedicated to foodspecialties and innovations. Fabianelli will...
The Cibus edition that just ended is one to remember with 72,000 visitors of which 16,000 foreign operators and 2,200 top buyers. An unforgetable edition for Pastificio Fabianelli who received the approval of customers, buyers, visitors and interviews on TV...
The Cibus show is back beginning May 9th until the 12th. The International Show that represents the most important national and international event dedicated to Italian food. Pastificio Fabianelli, focusing on its three lines of pasta Made in Italy,...
Pastificio Fabianelli wishes you Merry Christmas and Happy New Year 2016!
The pasta factory among successful companies such as Ducati and Kimbo On Thursday December 3rd, Pastificio Fabianelli received the “The 100 Italian excellence” Award in the beautiful Queen’s Hall of Montecitorio Palace at the Chamber of Deputies. A recognition awarded...
Over the centuries, pasta has maintained its privileges and characteristics while lending itself to the contemporary interpretations of modern Chefs.