ATECO 2007 code — superseded in ATECO 2025
This code was remapped to:
- 10.85.05— Produzione di pasti e piatti preparati a base di pasta(corrispondenza diretta)
Recommended INPS scheme:
ARTIGIANI
Flat-rate scheme (forfettario)
Eligible for the flat-rate scheme?
Yes
Threshold:
€85,000
Profitability coefficient:
40%
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Classification
- CATTIVITÀ MANIFATTURIERE
- 10INDUSTRIE ALIMENTARI
- 10.8PRODUZIONE DI ALTRI PRODOTTI ALIMENTARI
- 10.85Produzione di pasti e piatti preparati
- 10.85.0Produzione di pasti e piatti pronti (preparati, conditi, cucinati e confezionati)
- 10.85.05Produzione di piatti pronti a base di pasta
Frequently asked questions
I produce frozen lasagne and pasta ready meals — is that ATECO code 10.85.05 or the fresh pasta code?
10.85.05. Lasagne, pasta and rice ready meals, couscous dishes and similar dressed and cooked preparations all belong here. Plain fresh raw pasta — including filled pasta — stays under 10.73.01 instead. The distinction is whether you sell pasta or a ready-made dish.
I make ready-made rice and couscous dishes — do they fall under 10.85.05 or rice processing?
10.85.05. Cooked ready meals based on pasta, rice and couscous all belong here. Processing rice as a grain or flour follows 10.61.20, because there is no ready meal involved.
I produce ready-made gnocchi in sauce, ready to reheat — is that 10.85.05 or fresh pasta?
10.85.05 when the gnocchi are already sauced and cooked as a ready meal to reheat. Plain raw gnocchi for the consumer to cook and dress at home stay under fresh farinaceous products in 10.73.01. The distinction is whether you are selling the ingredient or the finished dish.
I make a frozen lasagne with meat sauce — is that 10.85.05 or a meat-based dish?
10.85.05. When the dish is primarily dressed pasta — as a lasagne is — the pasta base takes precedence and you stay here even with meat sauce. If the product is mainly cooked meat with pasta as a minor accompaniment, look to 10.85.01. The dominant component is what counts.