Tuscan pasta, healthy and natural ONE LAND, ONE PASTA For three generations, the Bertoli family has been growing wheat in Santa Luce, on the green Tuscan hills overlooking the sea south of Livorno.
A long tradition in the production of old, historical grains in a land that is particularly suited for this type of crop.
Pasta Bertoli was born in 2013, today Molino and Pastificio sul Lago: true culmination of this long journey of experience and pursuit of quality.
A type of artisan pasta, healthy thanks to the uncontaminated raw material, and good thanks to its rich flavour and balanced organoleptic characteristics.
Pasta Bertoli guarantees the traceability of the finished product and the certainty of a type of growing and processing that respects biodiversity.
Straight from the uncontaminated fields of Santa Luce, your table is graced by pasta made with durum wheat, suitable and selected over time based on their nutritional values.
These grains, processed with a highly technological craftsmanship, create excellent and high-quality pasta.
1951-60
In the Bertoli blacksmiths' workshop, horses and cattle were shod and used by local farmers to work their land. Then the first threshing machines and the first Ansaldo tractor arrived, and mechanical farm work started at the Monte dei Paschi farm as well as among contractors for local farmers.
1987
Over the years, Gustavo (the father) and Giuseppe continued working as contractors and gradually created their own farm while the other farmers left the land to go to work in the newborn industrial plants.
2006
The holiday farm “La Ghiraia”, with its five apartments and swimming pool, was born from the renovation of the old family workshop. Tasting sessions of the extra virgin olive oil produced by the farm’s over 2500 plants started as well.
2013
The production of pasta officially started with the creation of the “Pasta Bertoli”, turning the dream of a lifetime into reality: making pasta with that wheat produced with great passion for over half a century.
You can tell that Pasta Bertoli comes from a high-quality raw material and that it is made through superior craftsmanship. The pasta yields good cooking results, it has a good base flavour as well as the right level of roughness. I use it in my restaurant because it goes well with all sauces, even with traditional ragu.
We produce and sell fresh unpasteurized pesto and over time we have looked for a series of suitable products to include in our shop, products that follow our same philosophy and values, because we like to sell only what we believe in. And Pasta Bertoli is one of them. Bertoli's spaghetti are truly a superior quality: they resist cooking well and do not increase or decrease in weight. The Paccheri are also excellent with our pesto, because when cooked they become a kind of small lasagna and allow for excellent results.
I encountered Pasta Bertoli and tasted it, on its own, without condiments to see what it’s really made of”. I found that it resists cooking well but above all that it tastes good, not coating the palate but rather enveloping it. It also ‘welcomes’ the sauce you season it with - it passed the test with flying colors, there is no doubt about that.
Azienda Agricola La Ghiraia
di Bertoli Giuseppe
Via di Franata, 18
56040 Pastina - PISA
VAT number: 00758840508