Seviroli has been family-owned and operated for close to five decades. Coming from a family of musicians, poets and writers, the patriarch Enrico arrived in America in 1915. By the 1920s, he was making spumoni and gelati in his own shop in New York's Little Italy.
As Enrico's product grew in fame, the business expanded. Eventually, under the leadership of Enrico's daughter, Maria, and her husband Joseph Seviroli, the family opened a pastry shop in Brooklyn. 
Joseph, who came from a family of musicians, writers and poets, quickly made the transition to business entrepreneur and the pastry shop became very successful. When they moved to a larger shop in Ozone Park, Queens, their baked goods were so popular that during holidays the police would provide crowd control. All baking was made from scratch in small batches, using only the finest quality ingredients and time-honored family recipes.
In 1960, two Seviroli brothers, Joseph II and Enrico, had the vision of bringing authentic Italian tortellini to their customers. After searching for the best ingredients and equipment, they began with a small machine in the back of pastry shop. It produced just two cases of tortellini an hour. Soon, the Seviroli brothers couldn't keep up with demand, and they opened a small factory across the street.
Carefully, and with a commitment to total quality, the family expanded to making ravioli, gnocchi, stuffed shells and other classic Italian favorites. As demand increased, they outgrew their factory, and built a new facility in Garden City, NY in 1982.
Today, under the leadership of Joseph John Seviroli, the 4th generation continues to provide exceptional pasta products to the national and international market. Seviroli Foods is now America's largest manufacturer of tortellini, and is the only family-owned pasta company operating on a global scale.
