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We select raw materials that express our pleasure in making pasta and that allow us to offer our products with legitimate pride.
Let yourself be involved and transported into a sensory experience of flavors and fragrances: the freshness of eggs from free-range chickens, the uniqueness of mortadella, the sweetness and delicacy of prosciutto Crudo aged in the hills of Parma, the flavorful and refined Parmigiano-Reggiano cheese aged 24 months, which is grated during each process in order not to lose its fragrance.
Another peculiarity concerns the meat used, the result of the chain of our group Bervini: very high quality and direct control at every stage of breeding.
The Quality Management System ensures on a daily basis that our products comply with customer requirements, current legislation and the guidelines defined by the Company Quality Policy. Real Pasta is also BRC and IFS certified.
Roughness is the fundamental virtue of artisan pasta, and it is this that makes our pasta so similar to homemade pasta.
The best durum wheat semolina and a high percentage of eggs are the essential but indispensable ingredients that make up and characterize our pasta.
It is these two simple elements that give it its exclusive roughness, as well as guaranteeing an excellent hold during cooking.
It is this yellow and tenacious pasta that wraps our delicious fillings and that we use to make our other shapes.
The roughness that holds the condiments, gives pleasantness to the palate and excites those who taste.
Give in to the temptation to touch fresh pasta: tagliatelle, garganelli, tortellini, tortelli, cappelletti; to the touch, even when raw, fresh pasta will continue to reveal its superb and proud roughness.
Cook and bring the steaming pasta to the table, in broth or seasoned. When tested with broth, tortellini and cappelletti reveal their noble origins by emerging as small islands of flavor. In seasoned pasta it is the roughness, which holds the sauce and its flavor, capturing it softly.
Via O. Tenni, 84-84A - 42100 Reggio Emilia
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