SGAMBARO,
BACK TO ITS ROOTS

For three generations, the history of the Sgambaro family has been bound to pasta production. In 1937 grandfather Tullio Sgambaro began to work as a miller adding a touch of creativity to his mill in Cittadella: he came up with an original grooving pattern on the millstone which produced a more refined pasta with no lime residues and of a superior quality.
A beekeeping enthusiast, Tullio translated the hard work of the bees to the pasta-making field. With his wife Maria in 1947 he founded the first pasta factory in Cittadella… And to pay the last instalment of the new investment, the Sgambaros used the profits from an extraordinary honey harvest.

THE SIXTIES:
WINDS OF CHANGE

Tullio and Maria’s children, Dino and Enzo Sgambaro joined the company in the 1960s, and designed its future. Under their management the company enjoyed massive development, merging first of all the Volpato pasta factory in Fanzolo di Vedelago (TV), and then the Santangelo pasta factory in Piove di Sacco (PD), concentrating all the production in Castello di Godego (TV) in 1963. In the late 1960s, the Sgambaros had a great vision: to establish the milling activities next to the pasta production. While Enzo managed the sales, Dino sought direct contact with farmers, sourcing the best wheat. He had 21 silos built in Apulia, to store the grain without intermediaries andguarantee the control of the supply chain, from the earth to the table. And here the first foundations of future traceability were laid.

THE MISSION OF THE THIRD GENERATION OF SGAMBAROS

Dino and Enzo’s children took over the business, boldly focusing on a green philosophy, in a climate of trust and transparency. They began partnerships with farmers, to obtain safer, more protein-rich wheat. But also running actions to support young sport and opening to schools, passing on the values of our products through educational activities.
Sgambaro became the first Italian company to certify a pack of pasta from its origins, allowing use of the wording “100% Italian Durum Wheat” and “zero KM”. A choice springing from the will of the new Chairman Pierantonio, determined to work with crops in Northern Italy and reduce CO2 emissions linked to transport.

THE SGAMBARO MODEL: QUALITY AND SUSTAINABILITY

Since 2004, the company has intensified its commitment to environmental sustainability: from the choice of using only renewable energy sources, to the production of organic pasta made with spelt and kamut® (among the first in Italy).
In the meantime, a pasta production style was developed, based on the best methodologies: bronze extrusion and slow drying. New machinery and more efficient production lines were developed, respecting the greatest organoleptic and nutritional values of the wheat.


In the photo: Pierantonio Sgambaro in the fields in the province of Ferrara during the 2014 campaign

OBJECTIVE: ZERO EMISSIONS

In 2014 it all comes together: the company measured its work via the Product Life Cycle Analysis and was pleased to find that it is classified as one of the most virtuous companies in Italy. The time has come to involve consumers in a chain of environmental sustainability, working even harder in this direction.
This year Sgambaro is investing in the purchase of electric vehicles to reduce pollution, but also focuses on a more ambitious goal: to totally compensate the emissions of the Sgambaro 500 g line by protecting existing woodland.


In the photo: Roberto, Pierantonio and Flavio Sgambaro.