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 won't 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, sheep's milk Pecorino Romano and mozzarella di bufala.
Vegetables are roasted, sautéed, 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 methods Luigi used so man-years ago. The culmination of our efforts: ravioli, cappellacci, tortelloni, girasoli, mezzelune, triangle… the finest filled pasta available anywhere.
Authentic recipes combine past and present in our products; perfectly balanced fillings of the finest cheeses and vegetables, enveloped in ethereal pasta sheets, for a sublime entree that always exceeds your expectations.

Food & Beverage

Bertagni 1882

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