They say about us
When pasta becomes an experience
There are flavors that nourish and others that tell a story.
Those who choose Macino aren't simply looking for quality pasta: they're looking for authenticity, research, and a deep connection to the land where everything comes from. Each shape embodies the value of time, the careful selection of raw materials, and a vision that unites tradition and innovation.
The words we receive every day are the most precious recognition of our work.
"A surprising pasta, elegant in taste and extraordinary in texture."
"You can taste the quality from the first bite. A product that expresses its territory with personality."
"An Italian excellence that combines sustainability, innovation, and the pleasure of the table."
"It's not just pasta: it's culture, research, and passion transformed into a gastronomic experience."
Excellence comes from the details
Behind every Macino Fine Food package lies a conscious choice: to highlight select ingredients, respect the environment, and create products that inspire emotion. We believe the future of food depends on respecting resources, promoting local supply chains, and the ability to innovate without forgetting our roots. A story that continues at the table.
Every dish prepared with our pasta becomes part of a shared story: that of those who love good food, authentic quality, and the pleasure of being together.
The reviews, praise, and trust of our customers are the most authentic testimony to the value we strive to bring every day to tables around the world.
Thank you to those who choose us, to those who share our vision, to those who share our vision. Because every word of appreciation isn't a point of arrival, but the beginning of a new journey towards excellence.
They talked about us
Macino Fine Food. Where tradition meets innovation and taste becomes emotion.
Identità Golose, one of Italy's most respected fine dining publications, has chronicled Roberto Franzin's journey and the Macino project over the years, highlighting his research into flours made from grape pomace, sustainable innovation, and the promotion of the Friuli region.
1. Autentiko, the bread made from grape marc
Roberto Franzin talks about the pomace valorization project and the evolution of Macino flours.
Read the article on Identità Golose
2. Franzin flies high with the Little Bittern
An article about chef Roberto Franzin's journey and the birth of Macino flour as an innovative and sustainable project.
Read the article on Identità Golose
3. Milan–Grado in 3 stages
Among the protagonists of the gastronomic journey, Roberto Franzin is mentioned with his work in the Friuli region.
Read the article on Identità Golose
What They Say About Us
There's a word that almost always comes up when critics, journalists, and enthusiasts taste our pasta for the first time: surprise. But it's not the fleeting surprise of a sleight of hand; it's the profound amazement of those who rediscover an ancient sense of taste, projected into the future.
When we launched Macino in Trivignano Udinese, former chef Roberto Franzin didn't simply want to create pasta. He wanted to demonstrate that the earth doesn't produce waste, but only cycles that continue to evolve. Today, reviews and features in leading national newspapers and television channels confirm that that vision has become a recognized benchmark of excellence.
📺 Grinding on Mediaset TV – Studio Aperto MAG
"The story of an intuition that transforms the circular economy into culinary excellence for the general public." The well-known in-depth program on Italia 1's news program came to our laboratories to tell how chef Roberto Franzin's philosophy has managed to bring the concept of sustainable superfood directly into Italian homes. Telefriuli & TV 12
The main broadcasters of Friuli Venezia Giulia constantly document the deep connection between our production and the territory, celebrating Macino as a virtuous model of local innovation. 📰 The Word to the Gastronomic Critics La Cucina Italiana
"Sustainable pasta is based on recycling. Here's how." The prestigious magazine dedicated an extensive feature to our transition from cuisine to cutting-edge craftsmanship, praising the exclusive patent capable of recovering noble biomolecules from agricultural waste to create a unique product. Italia a Tavola
"The former chef who transforms wine scraps into gourmet ingredients." The authoritative trade publication celebrated our premium line, highlighting how Macino doesn't simply seek a "special effect," but offers a pasta with a firm consistency, rich in fiber and antioxidants, perfect for fine dining. Identità Golose & Sapori News
The main portals of signature cuisine describe Macino as a "sustainable revolution," a brilliant idea born to unite local producers in a high-value network. 🏆 Ethics and Recognitions Animaimpresa
The Association for Corporate Social Responsibility sought to explore the ethical values and corporate vision behind our brand: a profound and respectful dialogue between people, the environment, and food. Vinibuoni d'Italia Guide (Merano WineFestival)
A historic recognition that rewarded our intuition in combining the verb macinare (to grind) with the noun acino (grape), acknowledging our merit in being the first to ennoble grape marc in haute cuisine. A revolution that can be seen on the plate.
Whoever writes about Macino—whether in the pages of a glossy magazine or on a national television program—isn't just talking about food. They're talking about a new way of dining. A way in which the ethic of recovery and the utmost gastronomic pleasure merge into a single, memorable experience.