I was looking for a type of pasta made with Italian grains and processed with care and attention to quality, and I found it with Bertoli. The fact that it is produced near us is an added value. I appreciate their commitment and passion in the cultivation of wheat, two things that transform into taste and flavour, in the dish and on the palate. This pasta has great resistance to cooking and the starch that it releases ensures great blending with sauces. I am always happy to use their Paccheri, even in the smaller format which Bertoli calls “Calamari”, especially with small fish (those found near rock barriers), seafood, and cannellini cream. A true delicacy!
Pasta Molino and Pastificio sul Lago is produced in different formats and different varieties such as durum wheat semolina, egg, spiced, and semi-wholemeal.
This is a tasty product, full of flavour, with excellent digestibility and high protein content while
The grains it is made with guarantee an optimally low level of gluten.
Healthy, natural, light yet nutritious, it is an ideal type of pasta for both children and athletes.
Moreover, the good starch release and excellent resistance to cooking allow it to beautifully absorb sauces.
Pasta Molino and Pastificio sul Lago is ideal for all recipes, serving it with fish, meat, or vegetable sauces, traditional ragu, or even just a drizzle of extra virgin olive oil and a handful of grated cheese.