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.