Over 130 years ago, Luigi Bertagni set out to make filled pastas for the neighbors of his pastificio, a small pasta shop in Bologna, Italy. Fast forward a little over a century: Bertagni is still making pasta like Italian nonnas make in kitchens throughout Italy – with 00 flour and a bounty of eggs (cage free, naturalmente), for sheets of silky, tender pasta that taste delicate but won’t fall apar
t in cooking. The fillings, which are the true hero of filled pastas, are made with premium cheeses from Italy, such as grated Grana Padano, fresh burrata, sheep’s milk Pecorino Romano, and mozzarella di Bufala. Vegetables are roasted, sautéed, or just mixed on site in small batches in order to maximize the taste and texture of each ingredient. Modern techniques have been developed to mimic the traditional methods Luigi used so many years ago. The culmination of our efforts: ravioli,
cappellacci, tortelloni, girasoli, mezzelune, triangoli... the finest filled pastas available anywhere. Authentic recipes combine past and present in our products; perfectly balanced fillings of the finest cheeses and vegetables, enveloped in
ethereal pasta sheets, for a sublime entrée that always exceeds your expectations.
