Pastificio Giglio boasts a long tradition in the food sector; in fact, back in 1930 the grandparents of the present owners managed a restaurant at the gates to Treviso, where they also had started making egg tagliatelle for their customers.
Subsequently, thanks to the success of their production, they decided to extend its distribution to all the restaurants in the province.

In 1960, given the favourable climatic conditions of the hilly area around Bassano and the organoleptic properties of the water coming from the Cismon Valley, the ideal place in the territory of Bassano del Grappa (locality of Cassola) was identified for the creation of a 3,000 square metres production complex, thus giving rise to the first artisan workshop of Pastificio Giglio, specialised in the production of egg and semolina pasta (tagliatelle, lasagnette, fettuccine, etc.), with a market covering all of northern Italy.

In 1970, the company further increased its production capacity by commissioning new plants and starting the production of oven specialty pasta, like pre-cooked cannelloni, conchiglioni, lumaconi and lasagna.
In 1990, given the growing demand coming from Italian and foreign markets, especially from the most important groups of the Great Distribution, the new factory plant of Bassano del Grappa was created (6,000 square metres), with completely automatic production lines and with a modern on-site laboratory for chemical-microbiological analysis.

Today, after widening the Bassano factory plant and after installing new lines of egg pasta, the total production capacity of the company is around 700 quintals per day, a quantity that, with the new investment program, will quickly increase to 1,000 quintals per day.
The huge successes obtained through the years have made it possible for Pastificio Giglio to become one of the most important and creative food companies and a leader in the production of specialty products at an international level.