HISTORY
“FiberPasta is the perfect fusion of tradition and innovation. It represents the authentic taste of Italian tradition and the health benefits of fiber.”
– Giuseppe Polverini (inventor of FiberPasta)
During the second half of the 1800s, Nazzareno Polverini began his business with a small watermill near Ancona, located in the center of Italy. Using stone grinders and the river’s current, Nazzareno produced flour. As business grew, additional mills were built with the help of his three sons.
One of the sons, Pietro, bought a mill and transformed it into a modern system for producing white flour, which was in big demand at the time. The system worked until 1972, where Pietro’s son, Italo, bought a mill in Monte San Vito and an industrial bakery in Ancona. Italo entrusted the mill to his son, Giuseppe. In addition to producing white flour for bakeries, Giuseppe designed his own machines that allowed him to produce a special line of wheat flour.
From 1985 to 1990, Giuseppe supplied several Italian companies with this new flour. Prompted by many of the companies' leaders, Giuseppe founded the IPD Srl in 1996, which would later become FiberPasta Srl. After much time, energy, and money, Giuseppe finally patented the manufacturing process that created a new line of dietetic products.
FiberPasta is the final evolution of his hard work. Completely natural, and made with wheat containing a high amounts of fiber and protein, FiberPasta products are both healthy and tasty. In 2001, the Italian Ministry of Health certified the health benefits of FiberPasta through a Ministerial Decree.
Today in Italy, thousands of people enjoy FiberPasta. And here at FiberPasta US, we want to continue FiberPasta’s legacy by bringing it to North American consumers!
The Polverini Family, c. 1850.