Maxim Pasta

Maxim Pasta is a Luxembourgish pasta producer whose history dates back to 1922, when the Italian immigrant Crescentini family acquired the first industrial pasta factory in Luxembourg, originally founded in 1910 in Esch-sur-Alzette. The company, initially named G. Crescentini & Fils, anct. Gatt Frères, later became Crescentini Frères, Italie - Luxembourg, and presented itself as the 'Première fabrique italienne de pâtes alimentaires' in 1934. After World War II, Maximilien 'Max' Crescentini introduced the Maxim brand, which was registered in 1968. In 1953 he founded the general partnership Max Crescentini et Cie, which became a limited partnership in 1981 with his son-in-law Rinaldo Stoisa. In 2000, Maxim Pasta sàrl was established, owned 99.5% by Maximilien 'Max' Stoisa (grandson of Max Crescentini) and 0.5% by his mother Irma Crescentini. The real estate company Max Crescentini & Cie continues to exist, owned by the Crescentini-Stoisa family. Max Stoisa passed away in 2023. In 2025, the Maxim brand, along with recipes, product range, and know-how, was acquired by Moulins de Kleinbettingen, and production was relocated to Kleinbettingen. The factory building on Kanalstrasse was sold to an Esch family, who plan to convert it into student housing as of 2025. Maxim Pasta produces pasta using hard wheat semolina of Amber-Durum quality from the Mediterranean and Canada. Atypically for Italian pasta, Maxim also specializes in egg pasta and is known for the very light drying of its noodles. The pasta is sold under the brands Maxim, Spiga, and Luxpasta. Early in the company's history, the Mavi brand also existed. Maxim offers several ranges, including the traditional Maxim supérieures, Maxim aux œufs frais (egg pasta), Maxim intégrales (whole wheat, since 1994), and Bio-Maxim (organic, since 1997). Spiga is the brand for 1 kg family packs, while Luxpasta is the 3 kg catering range. Under the Maxim brand, fresh vacuum-packed pasta was also sold in the early 21st century, though not produced in Esch. Maxim also imports tomato products under the Due Fagiani brand. In 2005, Maxim Pasta produced 1,500 tonnes of pasta with 23 employees.

The history of Maxim Pasta begins in 1922 when the Italian immigrant Crescentini family acquired the first industrial pasta factory in Luxembourg, which had been founded in 1910 in Esch-sur-Alzette on Kanalstrasse (then Réidenger Strasse). The official name of the company was G. Crescentini & Fils, anct. Gatt Frères. In 1934, the company Crescentini Frères, Italie - Luxembourg, presented itself as the 'Première fabrique italienne de pâtes alimentaires' (First Italian pasta factory). After World War II, Maximilien, called Max Crescentini, introduced the Maxim brand, which was registered in 1968. In 1953, he founded the general partnership Max Crescentini et Cie, which in 1981 became a limited partnership (Société en commandite simple) with his son-in-law Rinaldo Stoisa. In 2000, Maxim Pasta sàrl was established, owned 99.5% by Maximilien, called Max Stoisa (grandson of Max Crescentini), and 0.5% by his mother Irma Crescentini. The company Max Crescentini & Cie continues to exist as a real estate company owned by the Crescentini-Stoisa family. In 2023, Max Stoisa passed away. In 2025, the Maxim brand, along with the recipes, product range, and know-how, was taken over by Moulins de Kleinbettingen, and production was moved to Kleinbettingen. The building on Kanalstrasse with the factory facilities was sold to an Esch family, who as of 2025 intended to convert it into student housing. The pasta of the Crescentini family is made with semolina from hard wheat of Amber-Durum quality from the Mediterranean and Canada. Atypically for Italian pasta, Maxim also specialized in egg pasta. Maxim is further known for the very light drying of its noodles. The pasta from Esch is sold under the brands Maxim, Spiga, and Luxpasta. Very early in the company's history, there was also the Mavi brand. Maxim has several ranges, including the traditional Maxim supérieures, the egg pasta Maxim aux œufs frais, since 1994 the whole wheat pasta Maxim intégrales, and since 1997 Bio-Maxim. Spiga is the brand for 1 kg family packs. Luxpasta is the range for restaurants with 3 kg packs. Under the Maxim brand, fresh pasta in vacuum packs was also sold in the early 21st century, but not produced in Esch. Maxim also imports tomato products under the Due Fagiani brand. In 2005, Maxim Pasta produced 1,500 tonnes of pasta with 23 employees.

• 2025

  Moulins de Kleinbettingen acquires the Maxim brand; production moves to Kleinbettingen.

• 2023

  Max Stoisa passes away.

• 2005

  Maxim Pasta produces 1,500 tonnes of pasta with 23 employees.

• 2000

  Maxim Pasta sàrl established, owned by Max Stoisa and Irma Crescentini.

• 1997

  Bio-Maxim organic pasta range introduced.

• 1994

  Maxim intégrales whole wheat pasta range introduced.

• 1981

  Company becomes a limited partnership with Rinaldo Stoisa.

• 1968

  Maxim brand registered.

• 1953

  Max Crescentini founds the general partnership Max Crescentini et Cie.

• 1934

  Company presents itself as 'Première fabrique italienne de pâtes alimentaires'.

• 1922

  Crescentini family acquires the factory, naming it G. Crescentini & Fils, anct. Gatt Frères.

• 1910

  First industrial pasta factory in Luxembourg founded in Esch-sur-Alzette.

Traditional Luxembourgish pasta maker with Italian heritage, offering a range of pasta types including egg and organic lines.

• Maxim supérieures

  Traditional pasta range.

• Maxim aux œufs frais

  Egg pasta made with fresh eggs.

• Maxim intégrales

  Whole wheat pasta, introduced in 1994.

• Bio-Maxim

  Organic pasta, introduced in 1997.

• Spiga

  Brand for 1 kg family packs.

• Luxpasta

  Brand for 3 kg catering packs.

• Due Fagiani

  Imported tomato products.

1. 1Maxim Pasta - Wikidatawikidata.org
2. 2Maxim Pasta - Wikipedia (Luxembourgish)lb.wikipedia.org