In 1936 Italian immigrant Luigi Crotti began making pasta SA. His family business, San Remo Macaroni Company, now sells 750 products in Australia and abroad.
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The Story of San Remo
Few Australian companies have made more significant inroads into global food markets than San Remo, whose induction into the Family Business Australia Hall of Fame this week is well deserved. The company first conquered the domestic market, helping to teach Australians to eat pasta, before expanding into international markets in the 1980s. The company now exports to 36 countries and is one of the most famous pasta brands in the world. The company’s success is mainly due to the work of Luigi Crotti’s son Aldo and his wife Josie, who ran the business together for over three decades until he died in 2008.
The family business has grown from humble beginnings with one pasta machine and two employees to a leading dry pasta producer in Windsor Gardens in Adelaide. It now produces 750 different products and exports to 35 countries. Its growth was achieved mainly by exploring points of difference and making strategic acquisitions. The company’s semolina mill at Windsor Gardens is the largest in Australasia and combines tradition with the latest technology to produce pasta of exceptional quality.
Founded in 1936, San Remo is now an iconic South Australian brand and the country’s no. 1 pasta SA manufacturer, with its product ranging from fresh to dried pasta and sauces. The company is also a leader in distribution to supermarkets and has been a strong advocate for South Australia’s agricultural industry. Its products are distributed throughout Australia and in some of the most prestigious locations around the globe, including Italy.
The company has a long history of working with farmers and researchers to improve the quality of its durum wheat. It is currently working with farmers to develop a new strain of durum suited to the local environment. Its focus on local resources is a vital part of its success. It is evident in its decision to grow some wheat rather than import it from overseas. This move has allowed the company to maintain its high standards while ensuring that its product is always available for consumers in Australia.
The Story of durum wheat
Unlike common wheat varieties, durum wheat is higher in protein and has a nutty flavour. Stone-milled flour produces a fine, smooth wholegrain-eating texture in pasta and bread, with a pleasant wheaty ‘buttery’ taste. Durum wheat best suits medium-textured soils and can be sown in autumn and spring. They are less susceptible to frost damage than common wheat varieties but require good moisture levels at sowing and planting for optimum yield.
In the 1970s and 1980s, durum wheat produced 6-8% of Australia’s wheat crop. However, two severe epidemics of Fusarium head blight and replacing old varieties of excellent industrial quality with modern types with a short cycle led to a dramatic fall in durum wheat production. Today, it makes up just 1% of the total wheat crop.
Durum wheat is also essential for various food processing applications in the Mediterranean region. Its gluten provides excellent elasticity, and its bran is a source of fibre, slow-absorbing carbohydrates and vitamin E.
A key to successfully manufacturing products made from durum is the grading and quality control of the grain. The wheat must meet stringent specifications, particularly the Hagberg number (a measure of vitreousness) and protein content. It is also essential to ensure the integrity of the wheat bran and germ, which contains valuable nutrients.
The Story of the Crottis
If you’ve bought any pasta in a packet in South Australia in the past 30 years, there’s a good chance San Remo made it. Started by Luigi Crotti’s family in 1936, the company now ships its spaghetti and penne to 35 countries worldwide, including Korea, Egypt and Italy. It was the first local manufacturer to develop the distribution to supermarket model and has remained in the family since.