Antico Pastificio Morelli
Tradition you can taste.
Location: San Romano, Montopoli in Val d’Arno, Pisa, Tuscany
Products: Artisan durum wheat pasta, wheat germ pasta, ancient grain and specialty pastas, flavored and regional cuts
About Antico Pastificio Morelli:
Antico Pastificio Morelli is a historic, family-run pasta maker founded in 1860, when the Morelli family began milling grain and producing pasta in the Tuscan countryside near Pisa. Now in its fifth generation, the business is led by siblings Lucia, Antonio, and Marco Morelli, who continue the family tradition alongside their father, preserving the knowledge and methods passed down over more than a century.
Located in the agricultural heart of Tuscany, the pastificio is surrounded by a landscape long dedicated to grain cultivation. This connection to wheat and farming culture has shaped the family’s approach from the very beginning: careful selection of raw materials, respect for traditional processes, and a belief that good pasta starts with good grain.
Morelli pasta is made slowly and thoughtfully — mixed with spring water, extruded through bronze dies, and gently dried at low temperatures to preserve flavor and texture. A signature element of their craft is the reintroduction of wheat germ into the semolina, a traditional practice that gives the pasta a distinctive aroma, deeper taste, and naturally rich character.
Daily life at the pastificio still follows a hands-on rhythm. The family oversees every stage of production, from selecting grains to shaping and drying the pasta, ensuring that each batch reflects the same care and consistency that has defined Morelli for generations. The result is pasta rooted in Tuscan tradition — simple, honest, and made as it has always been.
Products: Artisan durum wheat pasta, wheat germ pasta, ancient grain and specialty pastas, flavored and regional cuts
About Antico Pastificio Morelli:
Antico Pastificio Morelli is a historic, family-run pasta maker founded in 1860, when the Morelli family began milling grain and producing pasta in the Tuscan countryside near Pisa. Now in its fifth generation, the business is led by siblings Lucia, Antonio, and Marco Morelli, who continue the family tradition alongside their father, preserving the knowledge and methods passed down over more than a century.
Located in the agricultural heart of Tuscany, the pastificio is surrounded by a landscape long dedicated to grain cultivation. This connection to wheat and farming culture has shaped the family’s approach from the very beginning: careful selection of raw materials, respect for traditional processes, and a belief that good pasta starts with good grain.
Morelli pasta is made slowly and thoughtfully — mixed with spring water, extruded through bronze dies, and gently dried at low temperatures to preserve flavor and texture. A signature element of their craft is the reintroduction of wheat germ into the semolina, a traditional practice that gives the pasta a distinctive aroma, deeper taste, and naturally rich character.
Daily life at the pastificio still follows a hands-on rhythm. The family oversees every stage of production, from selecting grains to shaping and drying the pasta, ensuring that each batch reflects the same care and consistency that has defined Morelli for generations. The result is pasta rooted in Tuscan tradition — simple, honest, and made as it has always been.
About the Land:
Antico Pastificio Morelli is located in San Romano, a village in the Tuscan countryside between the gentle hills and fertile plains of Pisa in central Italy.
This region has long been associated with agriculture and grain cultivation, thanks to its temperate Mediterranean climate, rich soils, and centuries-old farming traditions that support the growth of high-quality durum wheat and semolina — essential to authentic Italian pasta. The rhythm of the seasons, the historic rural landscape, and the deep culinary culture of Tuscany all contribute to the character and flavor of the pasta produced here.
“In Tuscany, the land and its long heritage of grain cultivation have shaped our relationship with pasta — from the field to the plate, every part of this place influences what we make.”
Antico Pastificio Morelli is located in San Romano, a village in the Tuscan countryside between the gentle hills and fertile plains of Pisa in central Italy.
This region has long been associated with agriculture and grain cultivation, thanks to its temperate Mediterranean climate, rich soils, and centuries-old farming traditions that support the growth of high-quality durum wheat and semolina — essential to authentic Italian pasta. The rhythm of the seasons, the historic rural landscape, and the deep culinary culture of Tuscany all contribute to the character and flavor of the pasta produced here.
“In Tuscany, the land and its long heritage of grain cultivation have shaped our relationship with pasta — from the field to the plate, every part of this place influences what we make.”
