Team of experts

Yaël Nessi

Bachelor of Law, University of Zurich, M.A. University of St.
Gallen

With a background in law and economics, I have management expericence in
various sector internationally, mainly in consumer goods. I am fascinated by people and
foregin languages. Communicative and creative, I am particularly good at matching the right
product to the right client. Creating opportunities and finding solutions are my forte.

Jeremy Gehring

BBA University of Applied Sciences of Geneva, Federal Diploma of Professional Cook
CFC

Professional Cook with many years of experience in the international trade
of raw materials, I developed a passion for cooking and dancing from an early age. I have
worked as a Chef all around the world, in 1 and 2 Michelin star restaurants. A perfectionist
with a creative mind, I work with our entire team to get the best product.

Andrea Nessi

Master’s degree in Commercial Law, University of Zurich / Hong
Kong

With a strong background in management consulting, I am fascinated by
business development and company growth. I have a structured and pragmatic approach. I
particularly enjoy optimizing production processes and buying the best ingredients for our products. My mission is to support the company in all its growth phases, in particular by following its strategy, finances and investments.

Success story

Italian creativity and Swiss quality

Half a century ago, Angelo and Maria Di Lella founded Pastificio Di
Lella, transforming an innate passion for the Italian culinary tradition into their
entrepreneurial dream.

A second generation success

In 1990 the second generation took over and led the company
to make the leap in terms of size, production techniques and market positioning.
Authentic and fresh, Di Lella’s products are more and more appreciated in Ticino and
beyond Gotthard. From a small local laboratory, the company began to serve all of
Switzerland with a wide and varied offer.

Innovation and sustainability

Creativity, sustainability and innovation are the key words of the
turnaround that began in 2017 under the leadership of the new owners. Thanks to the
contribution of a chef with experience abroad in several starred restaurants, the
Pastificio began to propose, alongside more traditional recipes, particularly
creative and reffined products, while paying attention to local economies and
sustainability.

Pastificio Di Lella, two production sites

About twenty people work between the new plant in Riazzino,
dedicated to the production of ravioli and gastronomy, and the plant in Sementina,
dedicated exclusively to the production of gnocchi. The new set-up allows us to
offer our fresh pasta every day to large retailers, restaurants, stores and private
individuals (e-commerce) at national level.

FSSC2200 Certification

We strive for the highest quality in the products and services we
offer – from suppliers, to manufacturing, to final product and distribution. In
early 2021, we achieved FSSC2200 (Food Safety System Certification Scheme 22000)
certification, a reference standard for food safety recognized by the Global Food
Safety Initivative (GFSI).

Bio Certification

In early 2022, some of our products were certified organic. The values of organic farming and production are very important to us and have always been part of the way we work. We are pleased to have certified some of our gnocchi and ravioli to these standards.

Alpinavera Regional Certification