My story.

MACINO®

Roberto Franzin, from chef to pasta maker, has worked in the kitchens of the greatest Italian and international restaurants. His has always been a cuisine aimed at sustainability and recovery, yet, far from the media spectacularisation of some colleagues, his is an extremely intimate cuisine, an internal dialogue first and foremost between him and his philosophy.

Research.

Matter is a language helped me to think with my hands, bringing my vision of sustainability, creativity and research into materials saved from disposal, becoming projects oriented towards a more conscious consumption model, reducing energy consumption by adopting life cycles for various sustainable products.

Ecological.

Natural and refined materials that show off a graphic appearance of strong impact thanks to the graphics of a contemporary artist (GLORIA ZACCARIELLO) and the use of paper obtained from residues of citrus fruits, grapes, corn, olives, and from grass cuttings, these are the raw materials that, saved from disposal, we use to enclose our Pasta, with an unusual aesthetic and tactile appearance.

Pakaging.

The choice to communicate its content becomes a channel of dissemination, transmitting both sustainable values and greater awareness to the consumer.

My Pasta.

Many stories told in Pasta packages painted as aesthetic pleasure, memory, root, identity or simple nourishment, an instrument of knowledge: The Way. Food has always been present in literature and as Virginia Woolf wrote "You cannot think well, love well, sleep well if you have not eaten well".