Our Journal
Stories, tips and traditions from Stefano & Attilio — the craft of Italian pasta making, straight from our kitchen in Southport.
How to Store Fresh Pasta Correctly in a Commercial Kitchen
Freezing, defrosting and rotation advice for chefs handling fresh and frozen artisan pasta. Maximise shelf life, reduce waste and keep quality consistent across service.
Fresh Pasta vs Dry Pasta: Which Is Better for Your Restaurant?
A practical comparison of fresh and dry pasta for restaurants and caterers. Cost, cooking time, texture, menu flexibility and customer perception — what chefs need to know.
Verona and the Pasta of Northern Italy
Stefano's home city of Verona sits at the gateway between the Alps and the Po Valley. Northern Italian pasta tells a different story to the south — one of fresh egg pasta, mountain butter, autumn truffles and the grand traditions of Veneto.
The Art of Matching Pasta Shapes to Sauces
Why does ridged pasta grip ragù while thin ribbons suit cream sauces? A chef's guide to pairing the right shape with the right sauce for maximum flavour and plate appeal.
The Perfect Ragù: A Guide to Italy's Great Meat Sauces
From Bolognese to Neapolitan ragù, explore the regional meat sauces of Italy and how to pair them with the right fresh pasta shapes for restaurant-quality results.
Why We Flash-Freeze Our Pasta (and Why That Matters)
Flash freezing locks in the quality of freshly made pasta. Here is the science and the practical benefit for restaurants — and why frozen fresh pasta beats chilled every time.
How to Build a Profitable Pasta Menu for Your Restaurant
Practical advice on pricing, portioning and plate design for restaurants. Learn how fresh pasta can increase margins and customer satisfaction across your menu.
The Secret to Perfect Al Dente: A Chef's Guide to Fresh Pasta
Fresh pasta cooks differently to dry. Learn the timing, signs and techniques for achieving perfect al dente texture every time in a busy restaurant kitchen.
Portioning Pasta: Why Pre-Portioned Pasta Saves Time and Money
Pre-portioned fresh pasta eliminates guesswork, reduces waste and speeds up service. Here is how portioned pasta transforms kitchen efficiency and food cost control.
Puglia: Orecchiette, Olive Oil and the Soul of Southern Italy
Puglia is the breadbasket of Italy — a land of ancient olive groves, durum wheat fields and orecchiette, the little ear pasta that defines the south.
Why Frozen Beats Chilled: The Case for Flash-Frozen Fresh Pasta
Chilled pasta degrades within days. Flash-frozen pasta locks in freshness for up to two years. Discover why frozen is the superior choice for commercial kitchens.
Pairing Wine with Fresh Pasta: A Simple Guide for Restaurateurs
A practical wine pairing guide for pasta dishes. From rich ragù to delicate seafood linguine, learn which wines complement fresh pasta and enhance your menu.
Cooking Frozen Fresh Pasta: Tips for Perfect Service
Cooking frozen fresh pasta is simple, but a few technique tips make all the difference. Water volume, salt, timing and handling — everything a chef needs for perfect plates.
The History of Tagliatelle: Bologna's Gift to the World
From the legend of Lucrezia Borgia's golden hair to the strict measurements of the Confraternita, discover the rich history of tagliatelle — Emilia-Romagna's most beloved pasta.
Stefano Sacco: From Verona to Southport — A Pasta Maker's Journey
How a boy from Verona brought generations of Italian pasta-making to the North West of England. Stefano Sacco shares the story behind Bottega Della Pasta.
Campania: Naples, the Amalfi Coast and the Pasta of the Sea
From the narrow streets of Naples to the clifftop villages of the Amalfi Coast, Campania's pasta traditions are as dramatic as its landscape. This is the home of paccheri, scialatielli and the world's greatest tomato sauces.
Emilia-Romagna: The Spiritual Home of Fresh Egg Pasta
Emilia-Romagna is the undisputed capital of fresh egg pasta. From Bologna's tagliatelle to Modena's tortellini, this region defines what fresh pasta means.
Managing Your Pasta Stock: A Guide for Busy Kitchens
Stock control, freezer management and rotation strategies for restaurants using fresh frozen pasta. Reduce waste, ensure consistency and never run out during service.
How Fresh Pasta Reduces Kitchen Waste
Pre-portioned, flash-frozen fresh pasta is one of the most effective waste-reduction tools in a professional kitchen. Here is how it works and why it matters.
From Dough to Plate: How We Make Our Fresh Pasta
Step inside the Bottega Della Pasta kitchen. From mixing durum wheat, egg and water to flash-freezing the finished shapes — discover our pasta-making process in detail.