The story of Temporin begins in 1964 between Verona and Lake Garda, when Mario Temporin, together with his family, passionately starts making pasta by hand. His love for pure quality pasta is passed on to his son Antonio, who is still at the helm of Temporin today. Over the years, the company has grown significantly. Meanwhile, the various dry, fresh, and filled pastas are made using the most modern techniques. But still with the same love with which they started in 1964. Do you choose the quadrotti filled with wild mushrooms or the variant with black truffle?
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