Italian creativity, Swiss quality
Bellinzona, 1st May 1968.
A half a century ago Angelo and Maria Di Lella founded the fresh pasta factory Di Lella, transforming an innate passion for Italian culinary tradition into their own entrepreneurial dream.
From the start, a careful attention to the ingredients and their artisan’s skill have been essential to a success that has carried on, and continued to grow, until today.
A successful second generation
In 1990 the second generation took over and guided the company as it took a leap forward in terms of size, production capacity, and market position.
Di Lella’s fresh authentic products began to be celebrated not in only Ticino but also beyond the Gotthard Pass. From a small local workshop the company began to serve all of Switzerland with their growing and diversifying range.
Innovation and respect for the environment
Creativity, dynamism and innovation are the key ideas that the new owners brought to the table in 2017. Bringing together a chef with experience abroad in various Michelin-starred restaurants, alongside their most traditional recipes, Di Lella began to offer striking new creations that pay particular attention both to sustainability and the locally-sourced products. Step by step they’re adopting a fresh, modern image that’s perfect for the digital world.
Today Di Lella is one of Ticino’s largest producers of fresh pasta: the Bellinzona factory employs nearly a dozen people who supply fresh pasta to supermarkets, restaurants and specialist shops every day.
The excellence of our pasta
is the result of successful synergy between an artisanal approach and cutting edge infrastructure and production techniques. Together they allow us to maintain an excellent quality-price ratio even at high volumes. In our special departments for gnocchi production, ravioli production, and our culinary laboratory, we keep our phases of production distinctly separate.
100% natural, with no preservatives and just the right amount of salt, our ravioli fillings are created entirely by hand, starting from seasonal ingredients that are almost always local. Ticino is a region rich in high quality food production and for us it’s always a pleasure to be able to work every day with local artisans, from butchers to farmers, to dairies and mills.