A SMALL WORKSHOP FOR FRESH PASTA IS SET UP IN THE VARESOTTO AREA.
Umberto Belletti, a Milanese surveyor and salesman by trade, decides to sell the tortellini made by his wife, Ebe Serri, born and bred in Emilia Romagna and an expert in home-made fresh pasta.
THE WORKSHOP BECOMES THE COMPANY NAMED “LO SCOIATTOLO”
The workshop becomes a small company (40 kg of pasta a day) and the two daughters, Giancarla and Anna, join in with their respective husbands, Giuseppe Guerra and Lino Di Caro. A name is needed for this new company with just a few colleagues in the area and a host of dreams to realise. The idea comes to them one day in the mountains when they see a simple, close-knit and hard-working family of squirrels, just like them.
THE PASTA FROM THE VARESE-BASED RAVIOLI FACTORY ARRIVES IN SUPERMARKETS IN ITALY
Investments in machinery, sacrifices and hard work mean that towards the end of the 1980s/beginning of the 1990s, Scoiattolo products make their way into the large Italian retail outlets: more space and a new factory are needed. The family decides to move to Lonate Ceppino (VA) where this large-scale Varese-based company is still located today.
FIRST HINTS OF INNOVATION AND CREATIVITY
The true nature of the Varese-based pasta factory starts to materialise: shapes and fillings are created that have never been seen before! La Perlina filled with 100% PARMIGIANO REGGIANO PDO and original Granpanzerotti with the addition of SICILIAN LEMON ZEST to the classic combination of ricotta and spinach become the company’s best-selling products, gaining a foothold in the fresh pasta market. The machinery is calibrated to work the pasta and fillings more slowly, thus enhancing and refining the finished product.
SCOIATTOLO DEBUTS IN EUROPE
Scoiattolo embarks upon its path to internationalisation by developing the northern European markets: the strategy envisages the production of a private label, seeking out true Made in Italy. At the same time, the company starts to grow and increases its productivity to 20 tons a day.
INTRODUCING THE THIRD GENERATION
SCOIATTOLO PIONEER OF HEALTHY EATING
The first whole wheat organic fresh pasta is conceived around the kitchen table in Scoiattolo and then marketed. The product, however, is too avant-garde for current consumer tastes. The desire to anticipate changes in diets and the focus on new consumer trends are just a hint of what Scoiattolo will develop into over the next few years. The first gluten-free pasta is also created in this period with the same taste and consistency of genuine fresh pasta.
SCOIATTOLO EMBRACES SOCIAL MEDIA, COLLABORATES AND TAKES RISKS
Scoiattolo fresh pasta and its communication methods become smarter: approaching different types of consumers who are looking for quality and have new demands. Understanding how to make pasta with a touch of imagination and originality paves the way to setting up major partnerships and ground-breaking projects: with the trendsetters GNAMBOX, a unique, designer Limited Edition is created for Christmas 2016; with the food mentor, MARCO BIANCHI, a project for a healthy eating and 2 product lines focused on taste and well-being; with CHEF RUBIO, a project on food and cultural enhancement with a social media twist and with DISNEY, a certified DISNEY KITCHEN range, packed with benefits and colour for kids.
FILLED PENNETTE: A NEW IDEA FOR FRESH PASTA
The first production system for injecting the sauce (made with high-quality PDO ingredients) inside the pasta. As a result, a practical, delicious, gourmet first course arrives on the tables of the most adventurous consumers.
The Di Caro brothers and Valentina continue to work for Scoiattolo, with passion and dedication, alongside their parents to bring quality and flavour to the table, reinventing themselves every day. Grandma Ebe, alongside Grandpa Tino, still dispenses precious advice about cooking and life to her grandchildren, around the table where they grew up and where family always comes first.