Pasta is an integral part of life and popular culture in Italy, not just of cooking, but of the true Italian essence. Not surprisingly, the environments and atmospheres that are created around a pasta dish have become unique, entering the collective imagination of the whole world.
FiberPasta history began in the second half of 1800, when the family founder, Nazzareno Polverini, born in 1854, began his business with a small watermill near Ancona, in the center of Italy. His three sons widen his activity with the construction of three more mills. One of them, Pietro, together with his son Italo, Giuseppe’s father, bought a mill with stone grinders and transformed it into a modern system for producing white flour, which had a big demand at that time. This system worked until 1972; then Italo bought the current mill in Monte San Vito and an industrial bakery in Ancona, entrusting the bakery to his son Carlo and the mill to his son Giuseppe, who, beyond producing flour for bakeries, started the separation of different fractions composing wheat through special systems and partly planned by himself.
FiberPasta is the perfect fusion of tradition and innovation; it represents the authentic taste of Italian tradition and the health benefits of fiber
This activity allowed Giuseppe to supply, in the years 1985-90, some companies of an important Italian group with special flours and, at their leaders’ suggestion, in 1996 he founded I.P.D. s.r.l, later called FiberPasta Srl.
After a big waste of energies, time and financial resources, he could finally patent the manufacturing process of new dietetic products named FiberPasta, which are useful for human health and have a pleasant taste. These products are completely natural and made by wheat with high amount of fibre. In the year 2001 the Italian Ministry of Health approved the healthy qualities of FiberPasta through a Ministerial Decree. Nowdays, both in Italy and abroad many thousands of people eat FiberPasta that allows to live healthy with a delicious Italian pasta!