Storci

Storci S.p.A. is an Italian food-processing equipment manufacturer headquartered in Lemignano, in the Collecchio area of Parma. Founded by Anzio Storci in 1991, the company develops machinery and integrated production systems for several segments of the pasta industry, including dry pasta, fresh pasta, ready meals, gluten-free pasta and other specialty products. Its activities place it in the industrial-equipment rather than consumer-food sector: Storci supplies the machinery, processing technology and production lines used by pasta manufacturers rather than selling pasta directly to consumers. The company’s development has included a long-standing partnership with Fava S.p.A., an Italian engineering company based in Cento. From 1994, the two companies worked together on industrial lines for dry pasta and couscous. This relationship expanded Storci’s role beyond individual machines and supported its participation in complete or integrated production systems. Storci’s equipment portfolio addresses different stages and formats of pasta production, allowing industrial customers to manufacture conventional dry pasta as well as fresh, prepared, gluten-free and special products. Storci expanded its physical operations during the 2000s. In 2003 it moved its workshop to a facility of approximately 1,500 square metres in Lemignano, and in 2004 the company moved its headquarters there as well. The Lemignano location remains associated with the company’s base of operations. The company has been described as having a substantial international position in pasta-processing machinery. Reference material gives estimates of approximately 40 percent of the worldwide market, while another estimate states that more than 1,000 Storci plants are operating globally and assigns the company a share of about 45 percent. These figures are estimates rather than audited financial disclosures and should therefore be treated as indicative. They nevertheless illustrate Storci’s international reach and its specialization in a narrow but globally distributed industrial market. Storci has also pursued research outside conventional pasta machinery. After roughly a decade of research, the company developed a process in 2016 for obtaining a synthetic vegetable leather from apple skins and processing residues. Following the reported success of that work, it began industrial production of the resulting material under the name pellemela. This initiative connected the company’s manufacturing expertise with agricultural by-product utilization and biomaterial development, although its core identity remains the design and manufacture of pasta-processing machinery. Storci’s present profile is therefore that of a specialized Italian business-to-business engineering brand. Its principal value proposition is industrial expertise in pasta production, supported by a broad range of product applications, international installations and cooperation with Fava on dry-pasta and couscous lines. Publicly available reference material does not establish detailed ownership, financial, executive or current website information.

Storci S.p.A. was founded in 1991 by Anzio Storci in Collecchio, within Italy’s Parma area. From its beginning, the company operated as a specialist manufacturer of equipment for pasta processing. Its business was directed toward industrial customers that required machinery and production systems for manufacturing pasta products at scale. A significant early development came in 1994, when Storci established an alliance and partnership with Fava S.p.A., an Italian company based in Cento. The partnership focused on industrial lines for producing dry pasta and couscous. This cooperation linked Storci with a broader engineering and production-line capability and helped define its role in the industrial pasta-equipment sector. Rather than concentrating only on standalone machines, Storci participated in the development and manufacture of lines serving complete production requirements. During the 2000s, the company expanded and consolidated its facilities. In 2003, Storci moved its workshop to a facility measuring approximately 1,500 square metres in Lemignano. The following year, in 2004, it relocated its headquarters to the same area. Lemignano, in the municipality of Collecchio near Parma, became the company’s established base. Storci’s equipment activities broadened across multiple pasta categories. Its machinery and systems were associated with dry pasta, fresh pasta, ready meals, gluten-free pasta and special pasta. This range enabled the company to serve manufacturers working with different recipes, formats and production methods. The company also continued its cooperation with Fava on dry-pasta and couscous lines. Reference material describes Storci as holding a substantial share of the worldwide pasta-processing-equipment market. One estimate places its share at around 40 percent, while another states that more than 1,000 Storci plants are operating globally and estimates a share of approximately 45 percent. These figures are not accompanied by detailed methodological or financial documentation in the available source, so they are best understood as reported industry estimates rather than independently verified company disclosures. Storci later extended its research beyond conventional machinery. In 2016, after about ten years of research, the company reportedly developed a technique for producing synthetic vegetable leather from apple skins and residue. Following the successful development work, it started industrial production of the material under the name pellemela. The project represented an application of industrial processing and manufacturing know-how to an agricultural by-product, while the company’s main business continued to be pasta-processing equipment. The available public material does not provide a detailed account of later corporate events, ownership changes, financial performance, executive leadership or product-by-product chronology. On the evidence available, Storci remains an active Italian specialist manufacturer with an international customer and installation base and a core focus on industrial pasta-production technology.

• 2016

  Pellemela enters industrial production

  [1]Storcien.wikipedia.org

  Following roughly ten years of research, Storci began industrial production of a synthetic vegetable leather made from apple skins and residues.

• 2004

  Headquarters relocate to Lemignano

  [1]Storcien.wikipedia.org

  Storci moved its company headquarters to Lemignano, where its operating base was established.

• 2003

  Workshop moves to Lemignano

  [1]Storcien.wikipedia.org

  The company moved its workshop to a facility of approximately 1,500 square metres in Lemignano.

• 1994

  Partnership with Fava

  [1]Storcien.wikipedia.org

  Storci formed an alliance and partnership with Fava S.p.A. to manufacture industrial lines for dry pasta and couscous.

• 1991

  Storci is founded

  [1]Storcien.wikipedia.org

  Anzio Storci founded the company in Collecchio, Parma, Italy, as a manufacturer of pasta-processing equipment.

A specialized Italian B2B engineering and equipment brand serving industrial pasta manufacturers worldwide, with capabilities spanning individual machinery, integrated pasta lines and selected food-by-product material innovations.

• Industrial pasta machinery

  Dry-pasta production equipment

  Storci manufactures equipment and industrial systems for producing dry pasta. Through its partnership with Fava S.p.A., the company is associated with complete or integrated lines for dry-pasta manufacturing and couscous production. These offerings serve industrial food manufacturers rather than household or small-scale users.

• Industrial pasta machinery

  Fresh-pasta equipment

  This product area covers machinery used in the production of fresh pasta. The available reference identifies fresh pasta as one of the principal application categories served by Storci, but does not specify individual machine models or a detailed technical configuration.

• Food-processing machinery

  Ready-meal production equipment

  Storci supplies equipment for industrial applications involving ready meals. Public reference material identifies ready meals among the product segments served by the company, without providing model names, launch dates or detailed process specifications.

• Industrial pasta machinery

  Gluten-free and special-pasta equipment

  Storci’s portfolio includes machinery for gluten-free pasta and other special pasta products. These applications reflect the company’s ability to support production beyond conventional pasta categories, although the available source does not identify specific equipment families or technical features.

• Biomaterial · 2016

  Pellemela

  Pellemela is a synthetic vegetable leather developed from apple skins and processing residues. Storci reportedly reached the concept after approximately ten years of research and moved into industrial production in 2016. It represents a diversification into material production based on agricultural by-products.

• 2016

  Industrial launch of pellemelaProduct launch

  Background

  After approximately ten years of research, Storci developed a process for converting apple skins and residues into a synthetic vegetable leather.

  Action taken

  Storci began industrial production of the material under the name pellemela.

  Aftermath

  The launch represented a diversification from pasta-processing equipment into a biomaterial derived from food-processing by-products.

  Source

• 1994

  Alliance with Fava for industrial pasta linesStrategy

  Background

  Storci was developing its position as a supplier of industrial pasta-processing technology and sought cooperation on larger production-line applications.

  Action taken

  The company formed an alliance and partnership with Fava S.p.A. focused on industrial lines for dry pasta and couscous.

  Aftermath

  The partnership became part of Storci’s industrial offering and supported its participation in dry-pasta and couscous production systems.

  Source

1. 1Storcien.wikipedia.org