Mama Mucci's Turns Basement Business Into 25-Year Success

DETROIT - April 23, 2014 - PRLog -- For more information, contact:

Vince Mucci

(734) 453-4555

VMucci@mamamuccispasta.com

mamamuccispasta.com

MAMA MUCCI’S TURNS BASEMENT BUSINESS INTO 25-YEAR SUCCESS

(Canton, Mich.) It’s a classic story of the American Dream, when the sons of an immigrant Italian shoemaker and his homemaker wife create a company with a compelling history of growth. May 1, 2014, is the official 25^th anniversary of Mama Mucci’s Pasta, based in Canton, Mich.

Meet “Mama”

Margherita Mucci; the personification of the company learned the art of creating fresh pasta from her mama. Fresh eggs, and 100% semolina, carefully kneaded, sheeted, and then cut, never extruded. That’s the right way, and that’s the foundation of Mama Mucci’s pasta even today. Helmed by brothers Vince and Frank, the company still relies on centuries-old techniques handed down through generations of accomplished Italian cooks.

Plans Change…for the Better

Back in 1989, the original idea was to open a restaurant. Instead, the Muccis’ basement became a pasta-producing hub. The little company’s first customer: Ernesto’s Restaurant in Plymouth, Mich. Maestro Ernesto himself tasted and kitchen-tested numerous batches of pasta until his high standards of perfection were met.

The Quality Difference

At the center of Mama Mucci’s success lies the signature rolled egg pasta; still the foundation of every item produced. Additionally, all fillings are made in house using only the highest quality ingredients available. This winning combination results in pasta that is unsurpassed in quality, texture, and taste.

1 Million Pounds per Year

In 2014, Mama Mucci’s sells a huge variety of pasta using premium ingredients.  Everything from fresh egg spaghetti to squid ink linguine to seven shapes of frozen filled pasta with a choice of 40 house-made fillings. More than 100 products are on offer today with constant research and development to create new items.

Great Growth

“In 2001, we put in a liquid nitrogen freezer to lock in and preserve the authentic taste and texture of our pasta,” relates Vince. Filled pasta took off from there, also differentiated by quality ingredients and plumper ravioli with bigger “chunks” in the fillings. Foodservice clients in 12 states and Canada buy from Mama Mucci’s, and Michigan reps call on 200-plus local customers every week. New distributors to fill the gap between the Midwest and Florida are in the works, along with a new retail line of pasta.

Giving Back

“There’s hardly a week that goes by that we’re not sponsoring some kind of pasta or spaghetti dinner for a group that has a fundraising function going on,” says Vince. Then there are the local annual events that feed as many as 1000 people.

Mama Mucci’s also belongs to the Michigan Restaurant Association, American Culinary Federation, and the Michigan Food & Beverage Association.