Buitoni to expand pasta production in US
The move will bring Buitoni’s pasta and sauce manufacturing together with the company’s existing fresh pasta and sauce operations.
USA – Buitoni Food Co., a subsidiary of Artisan Chef Manufacturing Company, is expanding its refrigerated pasta and sauce manufacturing operations at its Lawrence facility in Massachusetts as part of a strategy to consolidate production, strengthen operational efficiency and support future product innovation.
The development will bring the company’s manufacturing activities closer to its leadership, culinary development and quality management teams while increasing production capabilities in New England.
The expansion follows Artisan Chef’s acquisition of the Lawrence facility in 2024 and its subsequent investment in upgrading the manufacturing site.
The company plans to consolidate its refrigerated pasta and sauce production at the Massachusetts plant, bringing the operations alongside Artisan Chef’s existing fresh pasta and sauce manufacturing activities.
The Lawrence facility covers approximately 170,000 square feet and has the capacity to produce more than 100 million pounds of food products annually.
Its expanded manufacturing capabilities include pasta, sauces and meal kits, serving foodservice operators, private-label customers and retail grocery businesses.
The investment also includes new pasta and sauce production equipment intended to support existing customer relationships and accommodate future product development.
As part of the consolidation, Buitoni will close its manufacturing facility in Danville, Virginia, affecting approximately 251 employees.
The closure is expected to take place in December 2026.
The company is working with Virginia Works and the City of Danville to coordinate job fairs and employment transition support for affected workers.
Employees will also receive severance packages and benefits to assist them during the transition.
Joe Faro, Chief Executive Officer of Buitoni USA, said bringing manufacturing operations together in New England represents an important step in the company’s development.
He explained that locating production closer to the leadership and culinary teams would enable greater involvement throughout the manufacturing process, from recipe development to finished products.
The arrangement is also expected to strengthen collaboration across manufacturing, culinary development and quality oversight.
The restructuring builds on Faro’s broader strategy following the acquisition of Buitoni in 2024.
Under Artisan Chef Manufacturing Company, the brand is seeking to strengthen its position in the refrigerated pasta category by combining traditional Italian-inspired food craftsmanship with improved manufacturing capabilities.
Buitoni currently offers a portfolio of 28 refrigerated products, comprising 23 pasta varieties, four sauces and one shredded cheese product.
In 2025, the company relaunched the brand with updated packaging and enhanced recipes featuring ingredients such as imported Italian 00 flour, DOP Parmigiano Reggiano, Italian tomatoes and DOP basil.
The expansion comes amid continued investment in the US refrigerated and fresh pasta manufacturing sector, as food manufacturers seek to improve production efficiency, strengthen product quality and respond to demand for convenient meal solutions.
By consolidating production in Lawrence, Buitoni aims to create a more integrated manufacturing platform, improve coordination between product development and factory operations, and establish additional capacity for innovation across its retail and foodservice businesses.
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