In 1881, during a time of disease, poverty and political unrest, 11-year old Emanuele Ronzoni emigrated from the small fishing village of San Fruttuoso di Camogli, Genova, to New York.
He already knew how to make pasta so he got a job as an underage worker in a macaroni factory on Manhattan’s Lower East Side, working for $2 a week. In 1892, he launched his own small macaroni company with a partner and, later, joined forces with two others to create the Atlantic Macaroni Company in Queens, NY.
In 1915, he went into business on his own, starting the company that still bears his name, the Ronzoni Macaroni Company. By the time World War I ended, Ronzoni and its famous Genoa-style, or fancy-cut shaped noodles, had firmly established itself as one of the best-known brands in the east. “When an American thinks about pasta, they will quite probably be thinking, ‘Ronzoni,’” Alfred Ronzoni Jr. stated.
New production plants were built in Long Island City. By employing the latest manufacturing technologies of the day, Ronzoni became the number one pasta in the largest pasta market in the U.S., New York. Emanuele Ronzoni was eventually succeeded by his son, Emanuele Ronzoni Jr.
The 1950s and 1960s marked periods of significant growth. Ronzoni macaroni became available in most states along the eastern and western seaboards and Puerto Rico.
Emanuele Ronzoni died on August 25, 1957 at his home in Flushing, Queens. He was 88 years old.
The family sold the company in 1984; today, Ronzoni is part of the New World Pasta family of brands, a leading dry pasta manufacturer in the United States.