More than 150 years have passed since Carlo Moro established his mill and pasta factory at Chiavenna in the province of Sondrio, next to the river Mera, whose water was used to grind the wheat.
Constructed on three levels and operated using a complex system of pulleys, belts and millstones, the mill was in action day and night.
The old mill ceased operations in the 1960s, due to growing production demands and new health and safety regulations, which led to the building of a new plant, which today stands just outside the town of Chiavenna, 10 km from Switzerland, on the road to the Spluga Pass and St. Moritz.
Thanks to the efforts of volunteers, the Bottonera mill has been restored, and is now a museum of industrial archaeology, open to the public. (For info and to book guided tours: email@example.com).
Since the 1960s, Moro Pasta has added some Valtellina specialities to its range of traditional durum wheat pasta, such as Pizzoccheri (buckwheat pasta) which, thanks to its distribution to large retailers, has found enormous success both in Italy and overseas. Since then the business has increasingly specialized in the production of gluten-free pasta, children’s pasta (baby foods) and other pastas for specific diets. It also produces a wide range of flours, from traditional baking flour to cornmeal for polenta.