Like any great business, Pierino Frozen Foods began in its simplest form: One person’s dream.
Pierino Guglielmetti was born in Guardia Piemontese in the province of Cosenza in southern Italy, a region renowned for its outstanding regional cuisine. Having earned the coveted degree of Chef from the famous Enalc Institute in Calabria, Pierino and his family immigrated to America, where he became the head chef in a popular Detroit restaurant. Late at night, long after the restaurant closed, Pierino and his wife Ida worked hard in their own kitchen to create the most delicious, wholesome ravioli they could possibly make. Perfecting his recipe, he began to make it available to restaurants and specialty stores throughout the Detroit area.
The great taste of Pierino’s homemade ravioli proved popular – very popular. More and more restaurants turned to him for the “perfect pasta” that he and Ida were making at home, one batch at a time. Pierino quit his restaurant job and opened his own preparation facility in a single storefront, later expanding into a succession of larger buildings as demand for his product grew.
Pierino Frozen Foods has come a long way from the late nights in a small home kitchen in Melvindale, Michigan. Today we make our home in a technologically-advanced 30,000 foot preparation, packaging, and shipping facility, where we produce our multiple lines of frozen, precooked and dried pasta specialties. Advanced automated cooking and cutting systems, a flash-freezing facility, inspection facilities, packaging and shipment departments are all under one roof, with our executive offices on the premises to ensure continual senior management oversight of all activities.
Today, our company is still growing and expanding, adding new products and production capabilities to serve our diverse customer base. No matter how big we become, though, we remain what we have always been: A proud family firm, committed to producing the best, most flavorful, most wholesome pasta products to be found anywhere.