It all began in 1902 in the town of Corato, in the Apulia region, when Leonardo Mastromauro decided to call his project Riscossa (Renaissance).
Pastificio Riscossa has been selling its products to the global market now for more  than 100 years. Since 1902, Riscossa has been bringing the best tasting Italian pasta to the tables of its customers by maintaining tradition and improving production with the latest technologies.

Pastificio Riscossa has more than 10 different lines of production: dry semolina pasta, traditional regional pasta, semidried/handcrafted pasta, eggs pasta, bronze died pasta, tomato products, ready to use sauces, oil and vinegar, biscuits, flours and semolina, rice, potato gnocchi.

Riscossa’s turnover is more than 60.000 tons of products distributed in Italy and in more than 80 other countries all over the world.