Ciao!
Bragagnolo is an Italian premium pasta with a story that began in 1898. That year, Emanuele Bragagnolo began making pasta in Veneto. More than a century later, the same family name is still connected with pasta.
The Bragagnolo story is also part of Pasta Zara’s history. The family’s pasta tradition has continued for four generations, and Furio Bragagnolo, President of Pasta Zara, has played a central role in bringing the historic Pastificio Bragagnolo name back as a premium pasta.
The idea is clear: family tradition, Italian ingredients and modern production know-how belong in the same pasta.
Pasta is not only something to serve with sauce. Good Italian pasta keeps its shape, has a pleasant bite and holds the sauce well. According to Pastificio Bragagnolo’s own product information, the pasta is made with 100% Italian durum wheat semolina and pure water from nearby mountains. A rougher surface helps the sauce cling to the pasta, and slow drying helps preserve the flavour and texture of the wheat.
In everyday cooking, the difference is in small things. Spaghettoni works beautifully with a simple tomato sauce, good olive oil or pesto. Rigatoni and penne are made for richer sauces. Calamarata turns seafood or vegetables into a dish that looks special without making cooking difficult.
Bragagnolo does not need a complicated recipe. Often, good pasta, sauce, grated cheese, salad and a piece of bread are enough. When the basics are good, even an ordinary weekday meal feels more considered.
In Finland, Realfood sells Bragagnolo pasta because Italian quality can be part of normal home cooking. It does not make cooking harder. It makes it a little better.
What is your reliable pasta dish at home? Tell us in the comments whether you prefer long pasta, short pasta or something more special for the weekend.
Best regards,
Laura
Buon appetito!
Author: Laura
Italian taste specialist, Realfood