The Swabian Alb in the southwest of Germany is a region of rugged charm. The people who live here are deeply rooted in the land and its traditions. Swabian cuisine, with its simple but delicious pasta dishes, is enjoyed far and wide. Located between Stuttgart and Lake Constance, the town of Trochtelfingen is home to Alb-Gold Teigwaren GmbH – a family company that has grown successfully over five decades and through three generations driven by passion and a dedication to its principles.
The premium pasta producer Alb-Gold demonstrates how dynamism, innovation and strong convictions can be a recipe for a successful and sustainable business
“In order to understand our philosophy, it’s worth looking back at our beginnings”, says André Freidler, manager and grandson of the firm’s founder Franz Freidler. Freidler established the business in 1968 as a poultry farm. Dealing directly with natural products meant that the company had a strong bond with farming and agriculture from the very beginning. When a surplus in egg production led to falling prices in the late 1970s, his son Klaus Freidler made a virtue of necessity and started producing hand-made spätzle – the traditional regional specialty pasta made with fresh eggs and high-quality durum wheat semolina. Alb-Gold quickly became a household name, and this success allowed the family to grow the business further.