Bertagni 1882

Bertagni, the oldest producer of filled pasta: since 1882, the original taste of Italian pasta! Over 130 years ago, Luigi Bertagni set out to make filled pasta 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 four and a bounty of eggs (cage free of course!) for sheets of silky, tender pasta that taste delicate but wont fall apart 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, sheeps milk Pecorino Romano and mozzarella di bufala. Vegetables are roasted, sauteed, or just gently mixed on site in small batches in order to maximize the taste and texture of each ingredient. We are proud of our fillings, which are creamy and flavorful. never dry or crumbly. Modern techniques have been developed to mimic the traditional met...