MACINO'S THOUGHT
We transform what remains into what deserves to be remembered.
Macino was born from the idea of giving new life to what the local area considers waste, transforming it into ingredients and products of high gastronomic value.
OUR PASTA
INGREDIENTS THAT PROTECT A TERRITORY
Selected grains and ingredients that tell the story of a region. Grape pomace, ancient apples, husks, radicchio, and black garlic are transformed into pasta through research, technique, and gastronomic thought.
THE MACINO METHOD
My experience as a chef guides every decision I make. We recover pomace, ancient apples, spent grains, and other local ingredients, transforming them into ingredients and incorporating them into our pasta. Not to follow a trend, but to create flavor, identity, and new value.
PAPER ALSO TELLS ABOUT A CHOICE
Our packaging uses paper made from fibers from corn, grass, seaweed, and other agri-food residues. These durable and recyclable materials are chosen to protect the pasta and reduce waste. For us, sustainability isn't just a statement: it's a concrete way of designing every detail.
I AM FRIULI VENEZIA GIULIA
Macino joins the "I am Friuli Venezia Giulia" project. The brand recognizes our products and our tangible connection to the region: local ingredients, relationships with producers, and a commitment to quality. For us, it's not just a geographical origin, but a way of working and giving back to the community.