Pasta
According authentic recipe
This is pasta the way Italians like it. Made from Italian durum wheat for a firm bite and to which the sauce sticks well. Packaged in 100% recyclable paper.
Antipasti vegetables
According to authentic recipe
Italian cuisine goes beyond pasta and pizza.
That’s why Bertolli now has vegetables too! There are different kinds of vegetable jars, with extra-virgin olive oil, making it last longer and have lots of flavour. So you can always make a delicious Italian recipe in an instant.
Perfect for the aperitivo, on Piadinas, in salads, on pizzas and many more possibilities!
Toast
According to authentic recipe
For more than 155 years, Bertolli has been spreading all the goodness of Italian cuisine around the world. The toast is ideal for an authentic Italian aperitivo but also suitable for any drinks board.
Bertolli was founded in 1865 in Lucca, Tuscany. Francesco Bertolli and his wife Caterina opened a delicatessen shop after which they started exporting Italian products to Italian migrants around the world. To this day, Bertolli aims to make all the good things from authentic, simple and delicious Italian cuisine available to everyone.
Olive oils & Vinegars
According to authentic recipe
Click here to go to the productpage of Olive oils & Vinegars.
Based on authentic recipes
Every region, city, and village in Italy has its own specialty. This is also true for pizza. What people in the north enjoy as toppings may not necessarily be the top 5 choices in the south, for example.
Perhaps the biggest difference lies in the dough. Naples is famous for its pizzas, and a specific type of dough known as Neapolitan dough is also featured on menus throughout the rest of Italy. This dough is very ‘airy,’ and the edges appear thick and soft. Other cities may have a crisper crust.
Try it out for yourself to discover your favorite dough and experiment with toppings!
Based on authentic recipes
Every region, town and village has its own specialities, particularly when it comes to their pasta and pasta sauces. The choice of pasta and pasta sauce combination is one that is not taken lightly; it is carefully considered to ensure that the sauce adheres lusciously to the pasta due to the pasta’s specific shape and structure. In addition, the sauces were first devised with local ingredients and the herbs that were available. As Italy is so large and the landscape so varied, it meant that different specialities evolved in different regions throughout the country.
Our pasta sauces are based on those varied, authentic Italian recipes from the different regions, and are made so that they are convenient to use if you don’t have much time but still want that delicious Italian flavour. They contain 100% sun-dried Italian tomatoes and a soffritto* base because, after all, it simply tastes best.
And remember to add the pasta to your sauce before serving – just as the Italians do.
*Soffritto is a traditional base used for Italian pasta sauces, made from gently fried vegetables to produce an intense, deep flavour.
According to authentic recipes
Every region, town and village has its own specialities, but the most well-known pesto is a traditional sauce from Liguria. In fact, its name – pesto Genovese – comes from the town, Genoa, where it was first made.
Pesto comes from the word ‘pestare’, which means to pound or crush. It refers to the traditional method of crushing the pesto with a pestle, in other words, ‘pounded with a pestle’. Nowadays, we can use a kitchen machine to help us, but if you have the time to make pesto yourself, use a mortar and pestle to make it more aromatic.
Above, we spoke specifically of green pesto, but there are many more versions, and they all taste just as good. So, why not experiment with, for example, our pesto rosso made with sun-dried tomatoes packaging.
