The pasta

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!

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.

You can easily say that Pasta Bertoli started off with our restaurant, thanks to a tasting dinner organized by the CNA and the Toscana Sapori Consortium. That’s where I first encountered it, and I've been using it regularly ever since. Their Paccheri are the perfect size, not too big, thick, and their resistance to cooking is perfect for what I need. Once I’ve also made their Pennoni with cherry tomatoes and Pecorino flakes. Pasta Bertoli is great with both fish and meat: indeed, their Pappardelle are excellent with our traditional wild boar sauce.