Da generazioni, la cucina italiana è plasmata da artigiani che sanno che l’eccellenza nasce dalla tradizione, dalla qualità e dalla passione. Poche storie lo raccontano meglio di quella della Pasta Riscossa, un’azienda a conduzione familiare in Puglia le cui radici risalgono al 1890. A luglio, questa lunga tradizione ha ricevuto uno dei più prestigiosi riconoscimenti nazionali italiani, quando Margherita Mastromauro è diventata la prima donna e la prima produttrice di pasta in Italia a essere nominata “Maestra dell’Arte della Pasta Italiana”. Il riconoscimento celebra non solo la dedizione della sua famiglia alla produzione di pasta autenticamente italiana, ma anche il legame indissolubile tra gastronomia, patrimonio culturale e artigianalità. Oggi, mentre la quarta generazione porta avanti l’azienda, Riscossa continua a onorare il passato guardando al futuro con innovazione, sostenibilità e attenzione ai gusti in continua evoluzione degli amanti della pasta in Italia e nel mondo.
On July 15, in the Palazzo Chigi in Rome, a ceremony was held to honor the Masters of 10 individual categories of Italian Gastronomy by the Italian government, upon the initiative of the Minister of Agriculture, Food Sovereignty and Forestry, Francesco Lollobrigida and the Prime Minister of Italy, Giorgia Meloni. Italian food delegations have proudly stated that Italy became the “first in the world” to have its entire national culinary tradition recognized as a UNESCO Intangible Cultural Heritage in December of 2025.
Gastronomy is the art, study, and practice of selecting, preparing, serving, and enjoying good food. In Italy, this is an important part of its culture, history, and traditions.
The honorees are as follows: Francesco Panella – Gastronomia, Enrico Cerea – Executive Chef for his menu, Simone Padoan – Pizza, Piero Antinori – Wine, Antonella Titone – Olive Oil, PierLuigi Roscioli – Bread, Federica Russo – Pastry, Eugenio Morrone – Gelato, Nicola Bertinelli – Parmigiano Reggiano cheese, and Margherita Mastromauro – Pasta.
The prestigious title of “Master of the Art of Italian Pasta” by the Italian government was bestowed upon the President of Pastaficio Riscossa F.lli Mastromauro S.p.A., Margherita Mastromauro. She is the first pasta maker and woman in Italy to receive this national honor. With this honor, Riscossa Pasta has been recognized and celebrated for four generations of dedication to producing authentic Italian pasta. The artisanal traditions, passion, and dedication of this family-run business are reflected in the quality and innovation of its products, and its commitment to sustainability in both production and packaging.
It was a pleasure to meet Ms. Mastromauro and, along with Joseph Sidari (Greco and Sons, food importer and distributor), tour the Riscossa Pasta facility. We were shown a fascinating video documenting the company’s beginnings in 1890, when her grandfather, Leonardo, opened the pasta factory, Leonardo Mastromauro and Sons, alongside his sons Nunzio and Giuseppe, in Corato, Apulia, in the province of Bari. Difficult economic times forced the factory to close in 1902, prompting Leonardo to emigrate to New York. In 1932, he returned to his roots in Corato, where the factory and administrative offices have remained to this day.
Joseph Sidari’s intentions were to bring Riscossa Pasta to Cleveland and the surrounding states when Greco and Sons was looking to add another pasta brand to their line. He made the proper connections, and his vision was realized when the first shipping container of 40,000 lbs. of pasta was brought into the country in January 2026.
Riscossa Pasta offers two distinct product lines: a Premium line, featuring eight pasta cuts, and a Classic line with over 60 traditional and specialty cuts. The Premium line uses a bronze-die extrusion, creating a rough, porous surface that allows the sauce to cling to the pasta. A slow, low-temperature drying process helps preserve its nutrition. The pasta is packed in environmentally friendly paper packaging that is recyclable. The Premium line has proven to be especially popular in the Cleveland area, although the Classic line is an excellent choice when looking for a more unusual or specialty cut of pasta.
As president, Margherita along with her brother Fabio, the vice president, is committed to responding to new trends through product innovation without sacrificing quality or respect for the environment. They offer gluten-free pasta to meet dietary demands and type 00 for pizza and desserts. Third-party certifications ensure rigorous standards, while total product traceability provides transparency from production to the finished product. The pasta is made with organic ingredients, no GMOs, and 100 percent durum wheat semolina, with a high protein content of 14 percent. In Italy, regulations require traditional pasta to contain only two ingredients: durum wheat semolina and water. As a result, there are no preservatives or unnecessary nutritional additives, preserving traditional pasta-making.
It was inspiring to see the fourth generation, with Margherita Mastromauro at the helm, carrying on traditions while ushering the company into a new era, all with the same passion and unwavering commitment to quality.
