With its headquarters in Sumaré, Campinas region, Adolfo Selmi, an Italian immigrant who brought the traditional Italian pasta to this region, established Pastificio Selmi in 1887.
Today, in the company’s continuous expansion strategy, we remain dedicated to maintaining the quality of our products in such a growing and competitive market.

The Company
1887
• Born in Italy, Adolfo Selmi migrated to Brazil, coming straight to Campinas to establish a small pasta factory.

1887
• Adolfo produced 8,18 to 19,84 pounds (4 to 9) kg manually, selling them himself on the city’s streets to Italian immigrants.

1900
• Adolf starts a partnership with Hugo Gallo and travels to Italy on business.

1910
• Adolf ends the partnership on his return to Brazil. At the time, the pasta was prepared in marimbas (animal driven) and dried in the sun in resting chambers with the assistance of burning charcoal (with manual contact throughout the process).

1911
• Campinas receives electric power.
• Pasta production began in pasta machines, which were imported from Italy, and similar to the ones used in bread bakeries. However, drying continued to be under the sun or in resting chambers.

1931
• Demand increases and pasta production reaches 1 ton a day.

1939
• Production was destined to local consumers and those within the limits of the districts of Campinas and Arthur Nogueira.

1939 a 1940
• Purchase of an Extrusion Machine, with hydraulic driven cylinder pistons.

1940
• Production increases and distribution reaches the cities of Indaiatuba and Itatiba.

1944
• Electrical driers improve the drying process.
• Manual touch during the preparation of the dough takes place only during packaging and in a semi-automatic process.

1956
• Construction of the Campinas wheat mill begins in a 21.8722 yard (20,000-m²) area, which is 20 times bigger than the former site.
• “Pastifício Selmi S.A." is born as a corporation, which remains till today.
• Pastifício Selmi is listed among the first class establishments for its use of advanced processes and automatic and hygienic equipment.

1961
• A new production plant is setup in Londrina, serving to facilitate supply to the south of the country.
• Pastificio becomes internationally renowned during its participation in an exhibition in Italy (ONAR).

1964
• Wheat Flour “Renata” is launched at the start of the mill’s operation.

1965
• The production process is conducted in a fully automated (free of manual touch) and continuous process running 24 hours around the clock.

1966
• Production of several semolina dough products of the Galo brand.
• Pastificio expanded its market sales, distributing products to the Capital city of São Paulo and inner state regions from Ribeirão Preto to Franca, Vale do Rio Paraíba and Baixada Santista.

1970
• Renata pasta is released.

1973
• Sales teams begin to penetrate into the capital, formerly supplied through representatives - 68 sales people, distributed throughout Campinas and the inner state, Belo Horizonte, Bauru, São Paulo and Londrina.

1989
• Obtains local and national public renown.
• Awarded trophy and certificate in the 12th International Food and Beverages Awards in Germany (Dusseldorf).

The 90’s
• Commenced a development process with investments in latest generation machines and equipment, personnel training, research and technology.
• Adopted the “invest to compete” policy, investing about US$12 million, and prepared itself to compete with multinational corporations, mainly the Italian industry present in the domestic market.

1991
• Renata Pasta was elected the best in Brazil by a Playboy Magazine survey.
• Production capacity grew by 30%.

1993
•Released the following products: Tricolori Pasta of the Renata brand (natural product, free of conservatives, dedicated to young consumers) and Renata Superiore (1st Brazilian pasta manufactured from Hard Wheat grain).
• Joined the National Campaign Against Hunger - headed by Betinho, providing the vitamin enrichment technology employed in the pasta.
• Awarded the prize “Advertiser of the Year - Inner State”, in the 4th Creativity Awards - APP (Association of Southeast Advertisement Professionals). In addition to the “Southeast Inner Market” trophy at the 16th edition of the “Professionals of the Year - nothing replaces talent” award.
• Launched the Renata Home Pasta with Eggs, and the Renata Superiore Hard Wheat Grain Home Pasta with Eggs.
• Developed the “Renata Hands to Work” project, sponsoring a bakery school institution in conjunction with APAE - Campinas.
• Developed a national distribution scheme (with the exception of the northeast). The company had a 70-truck fleet for the distribution to the South and Southeast, with 90% of the production directed to São Paulo, Rio de Janeiro and Paraná. In the Mid-west and North, sales were made through exclusive distributors.
•Setup offices in Belo Horizonte - MG, facilitating product distribution.

1994
• Launched the following new products of the Renata brand: Whole Pasta, Hard Wheat Semolina and Kibe Wheat. Strengthening the brand through new market niches.
•Ingressed into the foreign market.

1995
• Renata Wheat Flour is considered the best from a list of 11 special line flours, according to IDEC (Brazilian Consumer Protection Institute).
• In July, was awarded 2nd place in national consumption volume.
• In September, becomes the new leader of the pasta industry.

1996
• Began Instant Pasta production with Renata Express and Renatinha (vitamin added product for kids), both launched in Londrina.
• Works toward extending sales to Mercosur.

1998
• The company adopts order transmission system by modem to facilitate the work of Sales personnel.

1999
• Begins production of Renata’s Ready Cake in its modern plant in Sumaré, with an area of 246.06 yard (225,000m²), and twelve times bigger than the former.

2000
• Began production of pasta in the Sumaré Plant, considered as the most modern in South America, and listed as one of the world’s most modern. The spaghetti production line installed in the plant is of 9.92 pounds (4,500kg)/h.

2001
• Began operations with the world’s largest thin noodles machine, with unequal production and quality.

2004
• Began operations with the largest cut pasta machine in South America, with 4500kg/h production, 3-hour drying time and the most modern and highly advanced technology in the world.
• Installed a new instantaneous lamen machine, with a 6.61 pounds (3000 kg)/h production line capacity to meet the large increase in demand and one of the most automated packaging systems in the world.
• Introduction into the market of muffin-type cakes of 0.09 pounds (40g) each in single portion. For adults and kids, all with filling.