What we tell you is a story of fresh pasta and passion for good food, but also for a lucky family. It is not often that grandparents, parents and grandchildren share the same dream, but to those of the Squirrel pasta factory it happened and the results are all to be savored. They invited us to meet them in their factory in Lonate Ceppino (Varese): 12 thousand square meters equipped with cutting-edge machinery now in the process of double up. Guided by Massimiliano and Matteo Di Caro, the youngest protagonists of this story, respectively general manager and sales manager for abroad. Together with their cousin Valentina Guerra, who deals with human resources, parents and uncles, they have led the company in recent years, with exceptional results.

Squirrel's story, however, begins a long time before
And the 1983 when, in the province of Varese, Umberto Belletti (grandfather Tino) and his wife Ebe, a native of Emilia, set up an artisan fresh pasta workshop. In the 90s it was up to the daughters Annamaria and Giancarla, together with their husbands, the task of expanding the family business. The right opportunity comes in 1999, thanks to a contract with the most important Dutch supermarket: the success is such, the orders are so numerous, that an immediate reorganization is required. From that moment the growth will be unstoppable, to the point of bringing to the current pasta factory, with the best robotic technologies. Today from Squirrel you walk among double-deck kneading machines, kilometers of dough that sway thinner and thinner between the rollers of the machines, electronic fettuccine cutters. There are filling injectors, ovens that pasteurize and even metal detectors that check every single tortello, yet it is especially an exquisite scent that strikes us.

Where Squirrel fillings are born
It tastes of eggs and flour, browned meats, mushrooms and truffles that ignite the appetite and leave no doubt about the goodness of the ingredients. Modern yes, but with passion and the heart of artisans it is still Squirrel's way of making pasta. "Our recipes are born at the table, during family lunches, with our grandparents", Confesses Massimiliano. Currently the kitchens prepare 250 fillings and 30 pasta shapes for a total of 70 tons of products every 24 hours. About 25 tons remain in Italy, with the Scoiattolo brand or with those of the best commercial chains. A choice that the two brothers strongly support: “Thanks to our partners”, says Matteo, “we have experimented with many recipes that would be unthinkable with a single brand”.

Competitive without sacrifices
Today Squirrel signs one twenty products: in addition to the specialties of Nonna Ebe, there are those resulting from the experience of recent years, such as i granpanzerotti with prawns and crab meat (Matteo's favorites) and those with ricotta, spinach and Sicilian lemon zest (loved by Massimiliano), the parmesan beads aged 24 months or i medallions with basil and pine nuts. The cheeses are DOP, the freshly processed vegetables, the fillings cooked in a pot, dedicating the necessary time to them, but above all there is a choice that characterizes the company's pasta. “It is made with Italian durum wheat semolina”, says Massimiliano. “A courageous decision, with high costs, but which we care a lot about. Durum wheat is healthier, less processed, richer in nutrients than 00 flour. And it holds the filling better ”, he continues. “It is not part of tradition because it would be impossible to work it by hand, but the machines allow us to pull very thin sheets, adding value and flavor to an already very good preparation ". There is no shortage of a line vegan it's a without gluten. Because even trends and nutritional needs continually inspire new projects. Just like environmental protection, a cornerstone of many decisions. "Today Squirrel adopts paper, cardboard and a high percentage of recycled plastics", they proudly explain. And that's not all: the new company headquarters under construction will use a futuristic building material capable of purifying the surrounding air. These young Squirrels are really good and passionate.

Between ravioli and sustainability
The Scoiattolo pasta labels are obtained recycling the silicone film to which they were glued. The transformation is made possible by a Finnish company which, at the end of the year, draws up the report of the ecological objectives achieved. The pasta factory also uses the 70% recycled plastic but for the future it is aiming for even higher percentages. Finally, the commitment to the environment concerns the construction of new corporate spaces designed with criteria of bioarchitecture: in particular the use of biodynamic cement capable of absorbing smog. Some outdoor work spaces will be designed for the well-being of employees.

November 2021
by Daniela Falsitta; photo by Michele Tabozzi