On Thursday 11 December, Scoiattolo was delighted to open the doors of its factory to a group of third-year students from the Bachelor’s degree programme in Biotechnology at the University of Insubria in Varese.
During the visit, the students were able to enter our production departments to gain an up-close understanding of the fresh pasta production processes, the daily analyses carried out on the product and the activities of our Research & Development laboratory. Guided by our colleagues – Production Manager Simone Cutrona, Operations Manager Lorenzo Ferrario, Quality Manager Daniele Frigeri and R&D Assistant Bruno Rigon – they observed first-hand how organisation, quality and control are fundamental elements in an industrial setting such as ours, asking questions and engaging directly with those who work on the shop floor every day.
It was also an opportunity to tell the story of the Raviolificio, with which they share in the growth of their local area: founded as a small family-run artisan workshop, Scoiattolo has now, after forty years of experience, become a well-established business that exports its products to over 40 countries worldwide, under the Scoiattolo brand and others.
We strongly believe in the value of these opportunities for meeting and exchange: for students, they represent a concrete chance to see what they are studying put into practice; for us, they are a moment of dialogue, openness and mutual growth. Opening the doors of our company means sharing expertise, passion and vision, building links between the worlds of education and business.
