The story of Antonio Amato begins in Salerno, from the passion for good food and love of tradition. It is a story that smells of wheat and sea, but also of research and innovation which starts from the cradle of the mediterranean gastronomic tradition. Salerno is a place where people have always eaten well and healthily, thanks to the local talent for making every dish count with simple and authentic ingredients. Located between the two splendid Cilento and Amalfi Coasts, the city benefits from a microclimate that is excellent for the production of pasta and other ingredients thanks to the salty sea air and rich vegetation of the nearby mountains. We have made of our products a masterpiece of simplicity, to bring on your table extremely high and clear quality. This is how we started from our land to go to the rediscovery of the flavors of the all Italian territory, starting from the art of our master pasta makers to meet the tradition of fresh pasta, in an embrace between genuine ingredients and mediterranean fragrances, for an explosion of all-Italian taste.
Antonio Amato products are an authentic pleasure that is immediately recognisable and arrives at your table to bring you a smile every day. Our commitment is to ensure extremely high quality at the right price, choosing the best traditional ingredients from the Italian gastronomic culture. For this reason, for our semolina pasta we use only 100% Italian durum wheat freshly ground in our mill in Salerno to become high quality semolina that is turned into pasta in less than 24 hours. When you choose to bring the Antonio Amato products on your table, choose to embrace our values and enjoy a centenary-long passion for good food.
1869 - Rinaldo&Amato
The Amato family purchase their first machines from the Rinaldo Company, taking the first step towards a successful future.
1958 - Antonio Amato & C. Molini e Pastifici S.p.A.
On the basis of the excellent results, a new company was established in Salerno and a new production plant was opened.
2000 onwards – The growth
In the decades to follow, machinery and production techniques increasingly expanded and were modernised, to the extent that the company established itself a respected position among the biggest Italian pasta companies.
2012 – Pastificio Di Martino Gaetano & F.lli S.p.a.
The company was bought by the Di Martino family from Gragnano, a family of three generations of pasta makers. From the solid experience of people who have always loved to work with wheat, the story of Antonio Amato restarts to become one of the most important Italian food producers.
2017 - Grandi Pastai Italiani
It is the year of marriage with an Emilian company: Pastificio Di Martino acquires the majority of Grandi Pastai Italiani and Antonio Amato broadens its offer, opening its own catalog to fresh and frozen pasta, in a celebration of taste and mediterranean flavors.
Management under Di Martino.
In 2012, the company was bought by the Di Martino family from Gragnano, a family of three generations of pasta makers. That adventure began in 2012, but Di Martino pasta crossed the Panama Canal for the first time in 1915.
And now, just as it was then, the journey continues with a wealth of passion, experience, hard work, know-how and respect for raw materials. This is where the Antonio Amato began: from the values that enabled the company to become one of the most important Italian food producers and the solid experience of people who have always loved to work with wheat and the other raw materials.