Most people now know, thanks to our extensive marketing programme in the last 10 years or so, that pasta is made in Salerno! Our efforts to spread this news have been based on total communications via all the leading media and particularly our decision to become an official partner of Italy's  National Football Team, not difficult given our passion for the beautiful game!  As every one knows, Italy's footballers are renowned for the way they play the game.
There are now more than 100 types of pasta bearing our label: big, small, straight, curly, long, short, classical or novelty. Add to this our lines "Speciali Italiani" (Italian Specialities), "Specialissimi" and "Egg Pasta", which also come in different shapes or forms, and it is clear that in Salerno, production of the national dish is thriving at Amato's.
In our flour division, we produce basic flours, special flours, wholemeal and strong flours; our semolina division is just as varied, turning out re-ground grain, durum wheat and yellow semolina. And to end our kaleidoscopic collection, we don't forget the basics, gnocchi (made from potato flour) and couscous.
Today, after 150 years of experience, it is the Amato family that is leading our business into the very top rank of Italy's pasta producers.  In markets around the world,  people turn to our products, knowing that they can rely on our quality standards, range and diversity.
Some figures of our achievements over the last few years will highlight our success.  In Salerno's industrial park, our premises are spread over 75 000 sq.metres, consisting of our administrative buildings, silos for stocking wheat with a total capacity of 200 000 cu.litres, and the workplace of some 130 employees. We have an annual sales turnover of €107 million, €11million of which comes from export sales.
This is why Antonio Amato can really say that "it's all about winning", when we celebrate our historic partnership with the FGIC (Italian football federation) and the Italian team warms up for the World Cup challenge in South Africa this year.

The Amato family started out in the pasta business in 1868, a long time ago!  That was when they took over part of the Rinaldo company, which became Rinaldo and Amato. In 1958, this  became Antonio Amato & Co, Molini e Pastifici, Salerno. Between 1959 and 1961, new premises were constructed in the outskirts of the city.
Since then, the Amato family has brought to the industry nearly a century of knowhow, especially by introducing each new technological innovation as it arrived on the scene.  Our company has gone from strength to strength, never hesitating to be in the forefront when commercial or product updating is necessary.
Between 1963 and 1964, the company installed new milling machinery, a move which placed it among the avant-garde of the country's pasta producers. In the 1980s, the entreprise moved out into Salerno's brand new industrial park.
So, starting out as a little pasta-making factory, Amato has become a striking corporate success story.  Its new premises have the latest machinery for receiving and cleaning wheat, extremely modern pasta extrusion plant and two specialized mills, the first for converting durum wheat into pasta-quality semolina and  the second for crushing the soft wheat from which flour is prepared.