To make a good filled pasta, we need many ingredients. They have to be selected, prepared, mixed following our recipes, improved during years.
PASTA AND FILLING, GENUINES AND MADE BY NATURAL RAW MATERIALS, cooked and blended to create harmony in flavours and sophisticated combinations.
Our PASTA, made following the tradition, cooks rapidly and perfectly combines with its filling. Our FILLINGS, both more classical or more innovative, are designed to offer you an exciting tasting experience, and to arouse your curiosity.

AND THAN IT TAKES THE HEART … of who is doing this since a century.
The last ingredient? The delight of enjoying our pastas in every occasion!

Artisanal heart, Industrial reliability

We are a medium-sized company acting in the filled pasta market since 35 years. Founded by the Dametto family, who operates in the pasta business since a century, Dalì counts today on a young and well trained staff. We guarantee the operational flexibility of a small business and the efficiency and reliability of a big industry.



it is the product we all know, yummy fresh egg pasta with tasty fillings dictated by tradition and imagination.
Normally stored in the refrigerator with residual shelf life of about 60 days.

In accordance with Italian Law it must have a
humidity >24% and Aw between
0,92 and 0,97.

Shelf-Stable FILLED PASTA:

it is filled pasta with organoleptic characteristics, very similar to that of fresh pasta, but with the advantage of being able to be kept at room temperature with a very long shelf life (up to 6 months).

This is obtained thanks to a combination of thermal treatments (drying and pasteurization) and the compliance with strict hygiene procedures during production.

According to Italian law it must have a
humidity > 20% and Aw below 0,92. Please note: not to be confused
with dry filled Pasta.

(long shelf life):

an innovative category that Dalì introduces to the market. Combining the productive technology of the two most known categories, WE HAVE FINALLY OBTAINED A THIRD!
A fresh filled pasta that can be stored in the refrigerator for very long periods, even where “clean label” or “all natural” policies are applied.

This result is obtained naturally, by subjecting the product to various thermal treatments, skillfully applied to safeguard the products’ nutritional values and without utilizing chemical products.


What could improve the experience of a fantastic product such as fresh filled pasta?
Could it not be that its freshness lasted various weeks instead of spoiling just after a few days?
Moreover, would it not be even better if we did not have to worry about having a refrigerator?

Here is the true Dalì’s innovation: filled pasta (fresh or ambient) with many days of life! Through the simple yet wise use of thermal treatments (just warm and cold and nothing else!), we were able to make our products stable for many weeks without interfering with flavor.
With some additional technical expedient, we can also do without the refrigerator.

This allows us to imagine many innovative applications for our tortellini!


1925 - '45

Luigi Dametto
and the Electric Pasta Factory

Born in 1880, the founder Luigi Dametto was a man more than two meters tall, always with a hat pulled down on his head and feet so long that his shoes had to be custom made. It could not afford going to school, but while he earned a living as a “road worker” for the town hall, he learned on his own the first rudiments of hydraulic and electrical science.

Within a decade he was able to build, utilizing the irrigation water canals originating from the nearby Piave River, three hydroelectric stations to power just as many pasta factories, a sawmill, a roller mill and a power hammer.

It is the story of a man from humble upbringing, who lived through two World Wars, the economic crisis of 1929, the first Country industrialization who, thanks to his interest in technology and progress will become the protagonist of his time.
He will bring electricity to territory rising industry and he will be involved in the building of important communication routes and of one of the first electric streetcar lines, receiving finally the appointment of the Commander of the Republic.

In 1925, at 45 years old, Luigi will give life to the Mill and Award Winning Pastificio Fratelli Dametto in Biadene di Montebelluna. The chosen headquarter is truly special: work is conducted from an antique Venetian villa. His intent is to provide a future for his children (in addition to the mill and pasta factory, he will open a sawmill, activities where electricity is an enormous competitive advantage). His son Tancredi is involved almost from the beginning in the pasta factory, which developed during the 1930s and did not come to a stop even during the Second World War.

1945 - '56

Tancredi Dametto and Ca’ Vescovo

In the postwar period, under the guidance of Tancredi, the pasta factory relocates to what was once the summer residence of the Treviso’s Bishop. Business prospers and, in 1954, the pastificio employs eight people in addition to the various family members.

Future looks promising when, in 1956, Tancredi dies suddenly, not even in his 50s.

Three years later his father passed away too, the founder Luigi. Tancredi’s sons, Ennio and Renzo, are still young and so the company is temporarily assigned to a cousin waiting for the heirs to reach legal age.


The 1960s and filled pasta

Ennio’s first entrepreneurial experience takes place during this period. He decides to open a tortellini and fresh pasta’s store, independently from the family’s business. Regardless of the short-lived adventure (only two years), Ennio realizes that fresh filled pasta is a very interesting product, which allows to vary the recipes and to meet the most different tastes.
He shares his thoughts with his brother Renzo who just reached major age, and together they decide to install in the pasta factory, which was now under their control, the first automated tortellini’s line.

Even if the first results are very promising, the two young men’s inexperience has its impact on the business: the investments in technology and automation are too expensive and the two brothers can only helplessly observe the decline of the family business, which culminated in 1972.


Ennio and Renzo, still hands-on!

The negative experience of 1972 did not disheartened Ennio and Renzo.
In a short time, during the first part of the 1970s, we find them dedicated to the artisan production of filled pasta in a small workshop in Montebelluna: in the morning tortellini are packaged and delivered in the afternoon to the previous pasta factory’s clients.

Within two years, the company has already four employees and, needing more space, it relocates to a larger headquarter. They move back to the “barchessa” of the old Venetian Villa where everything had begun half a century earlier, as a testimony of the family historic continuity.

With the 1980s, the opportunity of reaching new markets is considered and, since the local market is already saturated, they look to South Italy. As the product shelf life needed to be longer, they begun working on the technology of double pasteurization, which will bring to shelf-stable pasta (made for ambient temperature storage).


A company is born

In 1986 the company name Dalì is born (an abbreviation of “Dametto Alimentari”) and the first warehouse, still the productive headquarter in Crocetta di Montello as of today, is built. The transferring of the business in continuity with the previous management takes place in 1988.

The 1990s are marked by a sudden growth of the company.
In 1991 the first double pasteurization line is accomplished, in 1995 a second system is added and a third working shift is introduced (since then the company works in continuous cycle, 24 hours a day) and in 1998 the company becomes a joint stock company.

In the mid-2000s, the building of a new and important production line is planned, able to produce 1.200Kg of tortellini, tortelloni and ravioli per hour.

A new building wing is built, separate warehouses are added and all production systems are modernized, doubling the production capacity and bringing it to the present 10.000.000 Kg/year.


Artisanal heart, Industrial reliability

The group has a turnover of over 45 million euros and 180 employees and operates in the filed of pasta and ready meals.
We consider ourselves as artisans but with the strength and skills that can identify us as a solid industrial reality:
A trained staff that combines the operational flexibility of the small company with the efficiency and reliability of a large industry.


A good portion of Dalì’s growth is historically due to the production of private label pasta and the ability to work together with its Client to identify the best product is part of our DNA.

Our technical staff is specialized and experienced in providing expert advice and in preparing products always up to speed with modern distribution.

We can boast of decades long collaborations thanks to our proverbial reliability.

Here are some of the Clients that have utilized our production to achieve their own brand product, in Italy or abroad thanks to our private label pasta service