Pastificio Di Lella 50 anni
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Pastificio Di Lella 50 anni

Our operational team consists of cooks, pasta makers,
logistics managers, drivers, and packaging experts.

Jeremy Gehring

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

Professional chef with international commodity trading experience of several years, I have developed since a young age a
passion for cooking and dancing. A perfectionist with a creative mind, I work with our entire team to get to the best product.

My favourite Di Lella pasta?


Our most fantastic creation?

Ravioli with luganiga sausage fillings and Maggia Valley Pepper.

Yaël Nessi

M.A. University of St.Gallen, Blaw University of Zürich
With a background in law and economics, I have management experience in various industries internationally, primarily in consumer goods. I am fascinated by people and foreign languages.
I am communicative and with a precise approach to work, I like to face strategic challenges and manage business development projects.

My favourite Di Lella pasta?

Ravioli with aubergine and goat cheese

Our most fantastic creation?

Lemon rosettes with saffron sauce and pistachios

Andrea Nessi

Master’s degree in commercial law (University of Zurich and 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, my mission is to to support the company in all its growth phases in particular by following its strategy, finances and investments.

My favourite Di Lella pasta?

Handmade ravioli filled with beef cheek.

Our most fantastic creation?

High quality gourmet ready meals.