Gnocchi ripieni
The house specialty is gnocchi ripieni (filled pasta dumplings), perfectly round with the tip pointing upward. Available with mozzarella and speck, provola, grana, or gorgonzola.
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Producers · San Marcellino (CE)
Artisan fresh pasta in San Marcellino since 1985, with bronze dies and family management
Eccellenza Italianacertificata 2026–2027ID 12026
Read on
The place
Pastificio Artigianale Veneziano has been producing artisan fresh pasta in San Marcellino since 1985, when Giovanni Veneziano brought the tradition of the craft back from Switzerland. Together with his brother Maurizio, a master pasta maker who runs production, the Veneziano family upholds artisan methods from another time, using bronze dies and modern equipment to ensure quality. The historic shop at via Giuseppe Verdi 104 carries the full range of production.
The origins
Pastificio Artigianale Veneziano was founded in 1985 from the experience of Giovanni Veneziano, who after learning the craft in Switzerland brought the tradition of artisan fresh pasta to San Marcellino.
Why you can trust it
Pastificio Artigianale Veneziano is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
«Sono anni che mi servo da loro e ci tornerò sempre. Qualità cortesia sempre al top»
5 rosettes · November 8, 2025Accounts appear in the language they were written in, without corrections or translation.
Images
Location
Pastificio Artigianale Veneziano is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
The production of the artisan pasta follows methods carried out exactly as they were in the past, from the preparation of raw ingredients to the finishing of the products. Every stage follows the gestures and timing of artisan tradition.
Pastificio Artigianale Veneziano uses bronze dies to work the pasta, giving the surface the characteristic roughness that holds sauces better. Modern equipment ensures rapid cooling and steam pasteurization.
Maurizio Veneziano personally oversees production, watching over the quality of every batch. His skilled hands ensure that every shape meets the standards of the workshop's artisan tradition.
What is made here
Services and features
The house specialty is gnocchi ripieni (filled pasta dumplings), perfectly round with the tip pointing upward. Available with mozzarella and speck, provola, grana, or gorgonzola.
A wide range of filled pasta shapes including tortelli, cappelletti, agnolotti and ravioli, made according to the workshop's artisan methods.
Production of classic and regionally rooted shapes such as trofie, gnocchi and egg-pasta tagliatelle, which make up the workshop's traditional repertoire.
The proof