La Pasta di Aldo was born in Monte San Giusto, a pleasant and industrious town of the Piceno territory.
It immediately strikes the eye: it quite seems to have absorbed the brightness of Lotto, outstanding painter author of the magnificent Crucifixion (1531).
The first curiosity arises from the name: the inventor and owner is called Luigi Donnari. He runs the workshop with his better half, his wife Maria Alzapiedi; the name derives just from the fusion of their surnames initials AL + DO. We can say, however, that their pasta arises from the union of their hearts, fond of good and beauty; it arises from their minds, from an ancient wisdom and from an ability gained through the years, night after night, when Luigi and Maria kneaded and calculated the right times to obtain a perfect consistency of the pasta, guarantee of quality and practicality.

La Pasta di Aldo holds within itself the bright yellow of our hills; the right wrinkledness that pleasantly whets our taste buds; the authentic and genuine taste of yore, when our grandmas prepared the dough while singing, as if they would put harmony and pleasantness into the mass.