It all begins in a small homemade pasta factory in a small village in the province of Varese, where Umberto "Tino" Belletti and Ebe Serri, full of heart and hands, give life to a dream made of flour and love. With the help of their daughters Anna and Giancarla and their sons-in-law Lino and Giuseppe, Scoiattolo was established. A name chosen to represent their curiosity, industriousness, desire to do and the tenacity that unites them.
It's the beginning of a great family adventure.
From the family-run ravioli factory, the world's favourite Italian fresh pasta
The story of a family, the future of fresh pasta
The story of Scoiattolo begins in the early 1980s, when Umberto "Tino" Belletti and his wife Ebe Serri transformed their passion for handmade fresh pasta into a small factory in the province of Varese. But it was long before this that the soul of this adventure took shape: in the kitchen, among the aromas of the freshly rolled pasta and the freshly cooked fillings by Nonna Ebe, a little Emilian pasta that has grown through traditions handed down and precise movements, learned by observing the hands of the women of the house.
Our history: a passion that is renewed every day
1983
1990
2000
2010
2016
2022
2023
2025
The origins: Scoiattolo is established
The entrance into large-scale distribution
The factory grows and with it also ambitions: Scoiattolo enters the Italian large-scale retail market, starting its first collaborations with major chains. Production becomes more structured, but the soul remains the same as always: familiar, authentic, close to tradition.
Innovation mixing tradition and technology
A new phase begins: Scoiattolo experiments with new fillings, new formats and original solutions to bring new and surprising flavours to the table. The automation of production processes allows it to grow, even reaching distribution abroad. Passion for pasta goes hand in hand with the desire to innovate it.
The future is already here: the third generation arrives
Massimiliano, Matteo and Valentina, grandchildren of the founders, enter the company, bringing new ideas, skills and vision. A strong push starts on research & development, communication and internationalisation. A new energy runs through Scoiattolo, without ever losing the bond with the roots and that strong sense of belonging and innate passion, typical of every generation of the raviolificio.
New proposals for new needs
Listening to consumers and the desire to improve are central and give life to new lines designed to respond to evolving styles and food needs: wholemeal fresh pasta, gluten-free, 100% plant-based, organic fusilli with legume flour. Innovation is at the service of daily well-being and new frontiers of taste.
Growing sustainably
A new production plant is designed, alongside the historic one, with special attention to sustainability: photocatalytic materials, shared spaces, 4 new production lines.
Meanwhile, the management structure is strengthened, ready to support, inside and beyond the company, the future.
Taste across borders
Scoiattolo arrives in 40 countries and opens the doors to new international markets.
The protein line was born and the "Gigante" shape was patented, for those who love extra-large and gourmet fresh pasta. It is a year of expansion, with the flavour of innovation.
New shape, same passion
The rebranding brings with it a fresh and decisive image, an expanded assortment and revamped recipes to make its flavours irresistible.
The logo changes, bringing the heart of the beginnings back to the centre, and at the end of the year the new production department will open.
Scoiattolo tells its story in an even more authentic and direct way, reaffirming its identity:
a family-run ravioli factory.
Hands in pasta dough since 1983.
Ebe cooked first of all for love: for her daughters, her husband, her children, her grandchildren. Each dish was a gesture of care and commitment, each hand-closed tortello brought with it the warmth of family Sundays, the simple joy of being together and an innate know-how. It is from that hearth that the idea of sharing with everyone the quality and surprising goodness of its homemade pasta was born, keeping its values alive and allowing them to evolve.
The name "Scoiattolo" was born during a walk in the mountains, when the Belletti family came across a family of squirrels, scoiattolo in Italian: simple, united, curious and industrious, just like they were.
In the 1990s, the baton passed to her daughters Annamaria and Giancarla, along with their husbands Lino Di Caro and Giuseppe Guerra. With new ideas and a lot of energy, they start to grow the brand, taking the family-run ravioli factory beyond local borders.
The third generation has been on the scene since 2010: Massimiliano and Matteo Di Caro, together with their cousin Valentina Guerra. With passion and new skills, they work to make Scoiattolo one of the most significant names in the world of Italian filled fresh pasta, making it a symbol of gastronomic Made in Italy in the world.
Scoiattolo is today much more than a company: it is the living story of a family that works every day with passion, with our hands in the pasta dough, ideas that are renewed and always with a nod to the future. It is a gesture that is handed down with the awareness that one can innovate, dare and explore without ever losing one’s soul: because for us fresh pasta is a wonder thriving on invention.
