Martino is a benchmark of “Made in Italy” success, capable of effectively meeting modern challenges by drawing upon the lessons of its heritage.

In 1870, Donato Martino—acting on a simple yet brilliant intuition—customized local water mills and placed the milling operations at the disposal of his son, Andrea. Building on his father’s idea, Andrea founded the first Martino family pasta factory in 1904, thereby launching a century-long legacy that endures to this day.

From its earliest days, Martino has built its operations on a foundation of product quality, a healthy work environment, and an innovative spirit.

After a long period of hardship, Pasquale Martino inherited his father Nicola’s expertise in grains in 1978, further championing the culture of quality products. Driven by exceptional entrepreneurial acumen, he initiated unprecedented industrial growth and, with a forward-looking vision, decided to shift production from pasta to couscous.

The use of premium raw materials ensures the quality of their products and drives their global success.

In 2008, the fourth generation took the helm, marking the first time a woman led the company. Working alongside her father Pasquale, Emma Martino revitalized the century-old tradition by introducing a new product differentiation strategy while upholding the company’s commitment to quality and wholesome values. This innovation led to the creation of gluten-free couscous, propelling the company to a leadership position in the sector.