What makes Bertagni pastas special?

1. Bertagni is the oldest producer of filled pasta in the world. It was established in Bologna in 1882.

2. Our pastas are made with no flavorings or colorings at all, neither artificial nor natural.

3. We specialize in FILLED pasta: the high quality of the filling is the focus.
a. Selection of raw materials: We work closely with our suppliers to guarantee the highest quality and most suitable ingredients for our pasta filling. Each of the ingredients is chosen to maximize clean, bright flavors of each whether it is spinach, tomatoes, porcini, arugula or anything else. We work with small producers so they are better able to meet our needs.
b. Preparation of filling: Our method for making the filling for the pastas is not much different from how our mothers made it at home. We start with top-quality ingredients and process them as little as possible. Using traditional recipes and techniques allows us to stay true to our heritage and bring the best product available to the market today.
c. Appearance: Look inside our filled pastas. You’ll chunks of walnut in the Gorgonzola and Walnut Ravioli and pieces of spinach in the Spinach Ricotta. Most manufacturers make a puree for their filling but we leave our less processed with larger pieces. This gives our filled pastas a more robust, distinctive flavor and texture.
4. The quality of the pasta dough itself much match that of the filling:
a. Sizes and shapes: The pasta for each variety is tailored to best suit the filling. Some filling is milder and requires bigger pasta while bold flavored ingredients mandate less. In addition, the thickness of each variety is determined by the type of filling. For example porcini mushrooms get bitter if overcooked so the pasta for these is thin and cooks in just 1-2 minutes. Mozzarella takes time to melt so the pasta for the Tomato, Mozzarella & Basil ravioli is thicker to allow for a longer cooking time.
b. Eggs: Take a look at the yellow color of our pasta. Many manufacturers skimp on eggs because they are expensive. We use more eggs in our dough (more than 28%!) than most which gives Bertagni pastas a rich flavor, texture, and appearance. Many manufactures also add water to their pasta but not us. We use so many eggs that there is plenty of liquid and no water is needed. This means that you get a full flavored product that isn’t watered down.
c. Flour: Our pasta is made with a combination of soft wheat and durum wheat flours. Many manufactures use just durum as it is easier to handle during production. While it is great for dry pasta, it can be too stiff and too strong in flavor for fresh pasta. The combination of flours we use at Bertagni ensures delicious al dente pasta that won’t break open during cooking.
5. Our production techniques were designed to keep the integrity of our product in tact.
a. Our dough only spends a few minutes in the mixer. Any longer would lead to tough dough. A gentle, quick preparation keeps our pasta tender yet al dente.
b. We utilize a less destructive pasteurization technique. Pasteurization is completed quickly using simple steam at temperatures never reaching above 100°C. This keeps flavors clean and true.
c. After pasteurization, the pasta is brought down to 6/7°C in just 15 minutes. This freezing process is fundamental in maintaining the structure of the pasta. The liquid in the eggs forms ice crystals which open the matrix of the dough. This makes the pasta become more tender during cooking.
6. We know that the public loves love Bertagni pastas but they must also be easy for the retailer to handle.
a. Our pastas can last up to two years when kept frozen
b. Once they are moved into refrigeration, our pastas stay fresh for 45 days.
c. Due to the high protein content from the eggs and high-protein flour, our pastas can be refrozen without impacting the quality of the product
d. While the pastas pair perfectly with many sauces, they are best when you let the flavors of the filling take center stage. A little extra virgin olive oil and grated Parmigiano Reggiano is all you need.