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ASOCIACION DE INDUSTRIAS DE ALIMENTACION DE ARAGON - AIAA
Pastas Alimenticias Romero now has modern and versatile facilities, were tradition and experience are combined with the most advanced Italian technology in the industry.
Packaging systems are also automated allowing the marketing of its more than 70 varieties of pasta, in a wide range of presentations and formats, focused in Wholesale, Horeca and final consumer.
In our case, the semolina comes mainly from the selected Aragonese durum that is appreciated for their quality. Spain is a privileged area for its particular conditions for growing durum wheat. The other ingredients used to manufacture specialties (pasteurized egg, spinach and tomato primarily) are products completely natural and prime quality. No additives, artificial coloring or artificial agents are used.
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