Long-established family-owned pasta manufacturer Pastas Romero specialises in creating 100 per cent natural pasta in various shapes and flavours for food businesses across Europe and, increasingly, worldwide. Emma-Jane Batey spoke to export manager Nacho Santisteve to learn more.
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ounded in Daroca, Spain in 1926 by D. Manuel Romero Marques, Pastas Alimenticias Romero SA has gained nearly 90 years of knowledge and experience in the artisanal production of dried pasta. Consistent growth and development has seen the company become one of the Spanish food industry’s leading players, with a key position across Europe. Today, Pastas Romero exports to nearly 30 countries worldwide, following a strategic decision to push its products abroad in the early 1990s. Export manager Nacho Santisteve spoke to Industry Europe to explain how the company’s solid family history gives it an excellent foundation from which to grow. Mr Santisteve said, “As a family business with nearly 90 years of expertise in pasta making, we have a business that I am very proud to work for; we have fast decision mak-
ing, a delicious product range and a reliable quality and service that our customers really appreciate. We have a production capacity of 300,000 kilos a day and we produce a variety of shapes and flavours of pasta – all created with our customers’ requirements in mind.” Utilising its modern production facilities covering a total area of 75,000 square metres, Pastas Romero develops and manufactures pasta types including egg pasta, 100 per cent wheat Durum semolina pasta, a range of low humidity pasta (dehydrated), quick cook pasta. It is also Spain’s largest producer of organic pasta, a sector which is enjoying considerable growth. Mr Santisteve continued, “Organic pasta is a rapidly growing sector and we’re finding that it is a particularly interesting product for producers of ready meals. We work with a number of large-scale European proIndustry Industry Europe Europe 115115
