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From our territory to your kitchen: “Terre Venete” durum wheat pasta.



Spaghetti translates to "little strings" in Italian. Most famously, it is served with tomato sauce. 

Linguine means "little tongues". It's wider and flatter than spaghetti. Typically served with pesto or seafood, best with vongole (clams).

Bigoli gets its name from how it's made: with a pasta press called a bigolaro. Bigoli is thicker than spaghetti and softer too. We love it with a sauce made of anchovies and onions.

  INGREDIENTS: Durum wheat semolina, water

The first step to make Terre Venete pasta is the research for high quality durum wheat among the farmers from Veneto, in order to support the local agriculture. With them we share the ambitious project of producing an excellent raw material, closely following all stages of the harvest.

The result is a durum wheat with a very high protein content, 14%, and with organoleptic characteristics that classify it among the best of the world. The bronze drawing and the very long drying at low temperature, more than 32 hours, give the pasta more roughness and it always cooks “al dente”.

Bronze dies, a tradition of quality. Bronze drawing is a noble art of processing pasta.




Area of production


Fun facts

Pastificio Mozzo is a young family pasta-making company that focuses on the commitment to source and select top quality raw materials and respect their nature throughout the production process.
Mozzo pasta is made exclusively with 100% Italian wheat. The origin of the raw material is guaranteed and complies with the strict regulations to safeguard “Made in Italy” products. Sun, water and Italian wheat are the ingredients.
Family and pasta share the same ingredients.
The Mozzo family is strongly linked to the territory, not only to the Veronese countryside, home to the Mozzo family businesses, but also to the whole Veneto region where most of the farms with which it works are located. For the Mozzo family the pasta-making tradition is deeply rooted in the local territory.

The bronze dies create small abrasions on the surface of the dough which result in a particular porosity and rough surface of the pasta. The roughness and porosity of the pasta collect all the flavours and colours of the sauce. Bronze drawing also requires the use of high-quality flours and very long drying processes. This process preserves the organoleptic quality and the nourishing properties of the raw materials.

Most industrial pasta factories dry the pasta for 3-4 hours at temperatures reaching 100° C, at the expense of the nutritional quality of the product. One of the main characteristics of top-quality pasta is that it is easy to digest, thanks to the enzymes that is stimulates. The organoleptic properties are enhanced by long drying cycles at low temperatures, which preserve the full and genuine taste of handmade pasta.

Collections: Food, PASTA